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Friday, February 1, 2013

0 Recipe #342: Swoon-worthy Sweet Potatoes

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This flavorful sweet potato side dish is packed with nutrients. Sweet potatoes are the perfect carbo-loading food for endurance athletes. So, instead of carbo-loading with pasta, which has limited nutritional value, try sweet potatoes instead. They'll give you lots of energy and taste really good too! This recipe uses walnut oil, a Paleo staple oil that's rich in Omega-3's. And, of course, as the many recipes preceding this one, this is yet another recipe I've created especially for the upcoming book, Paleo Fitness. And like the other Paleo recipes before it, this recipe is the non-Paleo version but contains a simple modification to make it Paleo, namely the omission of the salt. :)

I'll be posting several more Paleo recipes over the next few days as I'm trying to wrap up the recipe testing process for this book as quickly as possible. Then, after that, you'll be seeing recipes here from next cookbook, The Athlete's Cookbook (by Brett Stewart and myself). This will give you just a "taste" of the types of recipes that will appear in this upcoming book. Pun intended. :)


Swoon-worthy Sweet Potatoes

Ingredients:
1 lb. sweet potatoes, unpeeled, scrubbed,  and diced into bite-sized (1/2"-3/4") pieces (about 2 medium-sized potatoes; makes about 3 c. diced)
3 Tbsp. walnut oil
1/8 c. (2 Tbsp.) freshly squeezed lemon juice
1 Tbsp. paprika
1 tsp. cracked black pepper (or to taste)
1 tsp. coarse sea salt (omit if Paleo)
1/8 c. fresh Tuscan Blue rosemary leaves, finely minced (about 2 large sprigs)
1 1/2 Tbsp. garlic, peeled and finely minced (about 3 large garlic cloves)
1/2 c. shallots, peeled and finely minced (about 2 large shallots)
1/8 c. fresh oregano leaves, finely minced (about 1 large sprig)
1/8 c. fresh thyme leaves (about 2 large sprigs)
1/8 c. fresh Italian flat-leaf parsley, finely minced

Directions: Place all ingredients, except for the oregano, thyme, and parsley, into a large bowl in the exact order shown above, and toss with a spatula or large serving spoon until potatoes are fully coated. Next, heat a large (12-13") sauté pan for about 30 seconds on medium-high heat, then reduce heat to medium, and add sweet potato mixture to the pan, evenly distributing the potatoes across the pan. Cook for 10 minutes, then add oregano and thyme and cook for another 10 minutes, stirring frequently. Add parsley and cook for a final 2-3 minutes, or until potatoes are tender and golden brown. Remove from heat, garnish with a few sprigs of fresh parsley, and serve immediately.

Yield: 4 servings.

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