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sweet potato

Chicken Sweet Potato Salad

Ingredients:

  • 3 chicken breasts
  • 7 cups kale or other dark green
  • 1 carton cherry tomatoes
  • 1 large sweet potato 
  • 1 zucchini 
  • 2-3 peaches
  • olive oil
  • balsamic vinegar
  • garlic salt

Directions:

  1. Preheat oven to 375 degrees
  2. Cut chicken into small 1 inch cubes
  3. Also, cut sweet potatoes and zucchini into small 1 inch pieces
  4. Toss the veggies with olive oil and garlic salt
  5. Bake in the oven for 10 minutes
  6. Remove from the oven and add the chicken to the pan
  7. Bake for another 15-20 minutes(until the chicken is cooked and potatoes are tender)
  8. While baking, divide the kale into four bowls or containers
  9. Wash the tomatoes and remove the stems
  10. Divide tomatoes between the four bowls (or eat a large handful like I did)
  11. After the chicken finishes baking allow to cool and then dole out over the four salads
  12. Slice up your peaches and toss in to add a fruity touch
  13. Toss with balsamic and olive oil and enjoy!
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Homemade Potato Chips

Ingredients:

  • 4 potatoes or about 2 pounds (I used Dutch potatoes and LOVED them, but you can do any kind of potato, including sweet)
  • 1 cup vinegar
  • 4 quarts oil
  • Garlic salt to season

Directions:

  1. Wash your potatoes thoroughly, peel if you'd like
  2. Using a mandolin or a very sharp knife, slice the potatoes as thinly as possible.  Mandolin is preferred since it's faster and more uniform, but it's definitely do-able with a knife.
  3. Rinse your potato slices and drain them
  4. Place into a large bowl with 1 cup of vinegar and enough water to submerge them
  5. Let them soak for at least 20 minutes and up to a day
  6. Remove from the liquid and pat dry
  7. Heat your oil until it's 375 degrees(I bought a thermometer and it made ALL the difference in making these potato chips the right level of crispiness, I strongly suggest monitoring the temperature)
  8. Place in a handful of chips at a time
  9. Using tongs separate them and flip occasionally if necessary
  10. Once the chips start turning golden brown on the edges, remove and place into a large paper bag
  11. Sprinkle in salt and toss
  12. As soon as the oil is back to 375 degrees, begin the process again until you have cooked all the chips
  13. Toss and set aside until you are ready to eat, and then Enjoy!
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Artichoke Pesto Sweet Potato Bun

This is adapted from a recipe by Rachel at Grok Grub after seeing her sweet potato bacon bun on Instagram.  Her recipes are awesome and her pictures are beautiful!  

Ingredients:

  • 1 cup cooked sweet potato
  • 1 cup tapioca flour
  • 3 tablespoons coconut flour 
  • 1/4 tsp garlic salt
  • 1/2 cup chicken thigh either ground or cut into small pieces (if you want to make this meal vegetarian you can leave this ingredient out.)
  • 8 oz jar of artichoke hearts
  • 3 cloves of garlic
  • 1/4 onion
  • 1/2 of a bunch of basil (about 1/2 cup loosely)
  • 1 tsp olive oil
  • Potato Starch

Directions:

  1. Combine sweet potato, tapioca flour, coconut flour and garlic salt in a bowl (I think I cooked my potatoes a little too long so at first my dough was too sticky, so I just added a bit more tapioca and coconut flour which helped to smooth it out)
  2. Set the dough aside and work on the filling
  3. Place your artichoke hearts, garlic, onion, basil and olive oil into a food processor
  4. Blend until smooth and fragrant
  5. Preheat your oven to 350 degrees
  6. Sprinkle potato starch on a flat work surface
  7. Take about a quarter cup of the sweet potato mixture and roll into a ball
  8. Roll the sweet potato ball in the starch until it has a light coat of starch 
  9. Place the ball in the palm of your hand and press flat.  (Depending on the size of your hand it should cover most of the palm.)
  10. If you want to include chicken, add 1/2 teaspoon of the artichoke pesto and 1 teaspoon chicken to the center of the dough
  11. If you are going to make it vegetarian, just add 1-1.5 teaspoons of artichoke pesto
  12. Fold the edges over and seal creases until it looks like a sweet potato hockey puck
  13. Place the buns onto a lightly greased pan
  14. Bake for 20-25 minutes until the bottoms are crispy
  15. Flip the buns and bake for another 5 minutes
  16. Allow the buns a few minutes to cool(my mouth is burned from not learning that lesson), and enjoy!
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Sweet Potato Chips and Guacamole

Ingredients:

  • 4 avocados
  • 1/2 white onion
  • 1 lemon
  • 2 tomatoes
  • 2 tsps garlic
  • 1/2 cup cilantro
  • 1/2 diced jalapeno
  • 2 purple sweet potatoes (I chose purple potatoes for fun and color, but you can really use any kind of potato you like)
  • 1 jar coconut oil
  • garlic salt

Directions:

  1. You will want to lead off with the guacamole so that you have something to test the chips out with as you cook them.
  2. Start by slicing each avocado in half and removing the pit. (you might want to hang onto one or two of them to maintain freshness later)
  3. Cut, scoop, and scrape out the meat of the avocados into a bowl
  4. Using the back of a fork, mush your avocados until they are the consistency that you like in your guac.  I prefer a bit of chunk, so I don't mush to intensely.
  5. Slice and dice your white onion into tiny pieces and add to the bowl.
  6. Slice and dice your tomatoes, and put into a sieve to drain out the extra juices and seeds, and then add to the bowl.
  7. I was feeling lazy today so I grabbed 2 tsps of minced garlic from a jar and added to the mixture.  But if you are a fresh person, you will mince 3-4 cloves and add them.
  8. Squeeze the juice of the lemon all over your guac
  9. Sprinkle in the cilantro and jalapenos, and using your same fork stir the guac until all the goodies are evenly distributed.
  10. I highly recommend taste testing at least 1-10 times during this process, add more garlic or lemon as needed.
  11. To make the chips you will need to first slice your potatoes as thinly as possible.  If you have a mandolin, awesome!  Put that setting on thin and get to slicing.  For the rest of us, buckle down for a bit of a tedious process.  Using whatever knife you feel you have the most control of, make the thinnest slices possible.  The key is consistency.  As long as the chip is equally thin (or fat) it will be the right kind of crispy without any burned pieces.
  12. While you are slicing you should also be allowing your coconut oil to heat up.  Empty your jar into a sauce pan and put on medium heat.
  13. After you have sliced all of your chips, you will start putting them into the oil in batches.
  14. Be sure to put them in one and at time so that they don't get stuck together.
  15. As soon as they start to change colors and they no longer are changing shapes, scoop them out and place them into a paper bag.
  16. Sprinkle a bit of garlic salt in, fold the opening over a few times, and shake, shake, shake!
  17. You will repeat this whole process until all of your chips have been fried and your bag is full of salted chips.
  18. Pour into a large bowl and enjoy with your guac!
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Chicken with Madras Curry and Cauliflower Rice

Ingredients:

  • 1 head of cauliflower
  • 1 tsp garlic salt
  • 1 onion 
  • 4 cloves of garlic
  • 1 tbsp ginger
  • 1 sweet potato
  • 3 chicken breasts cut into squares
  • 1 12.5 oz jar of Madras Curry (I used Maya Kaimal)

Directions:

  1. Saute onions and garlic until fragrant
  2. Add sweet potato cut into small pieces
  3. While sweet potatoes cook, break cauliflower into florets
  4. Put cauliflower in food processor and run on high until the consistency of rice
  5. Put cauliflower in a saucepan with 1/4 cup water and garlic salt
  6. Cook on low while you prepare the chicken
  7. Add chicken to onions and sweet potato
  8. Stir until chicken is mostly cooked
  9. Add curry to the pan, cover and simmer for about 15 minutes
  10. Put cauliflower rice in bowl and top with chicken
  11. Enjoy! 
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Grown Up Chicken Fingers

Ingredients:

  • 1 sweet potato
  • 3 small zucchinis
  • cooking oil
  • salt and pepper to season 
  • 1 lb chicken
  • 1 egg
  • 1 cup almond meal
  • 1 tsp garlic salt 
  • 1 tsp garlic powder
  • 1 tsp ground pepper
  • 3 tbsp coconut oil
  • Honey Mustard

Directions:

  1. Pre-heat the oven to 400 degrees
  2. Cut your veggies into long and thin slices
  3. Spread out onto a cookie sheet and sprinkle with oil and seasoning
  4. Place into the oven and check on periodically and toss as needed
  5. While it's cooking, slice your chicken into tenders
  6. Whisk the egg in a small bowl
  7. Mix the almond meal, garlic salt, garlic powder, and pepper on a place
  8. Dip each piece of chicken in egg and then coat with the almond meal mixture
  9. Place into a large glass baking dish
  10. Once all pieces are well coated, place the dish into the oven
  11. Bake for about 7 minutes
  12. Heat up the coconut oil in a small frying pan
  13. After the chicken has baked, fry the tenders in small batches
  14. By this time your veggies should also be done, so take the cookie sheet out of the oven
  15. Throw in a little honey mustard to dip your chicken and Enjoy!
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