Sweet Potato Pancakes

Ingredients

• 1 cup Let’s Do Organic Sweet Potato Flour⁠
• 1/4 cup coconut sugar⁠
• 1/2 teaspoon cinnamon⁠
• 1 teaspoon baking powder⁠
• 1/2 cup almond milk⁠
• 1/4 cup applesauce⁠
• 2 tablespoons melted Native Forest Coconut Oil⁠
• 2 teaspoons apple cider vinegar⁠
• 1 teaspoon vanilla extract⁠⠀

⁠⠀
Directions

1. Add all the ingredients to a bowl and stir to combine. Set the batter aside for 5 minutes to let the flour hydrate.
2. Heat a nonstick skillet on medium-low heat for 2 minutes to preheat the pan. Spray the pan with nonstick cooking oil.
3. Add 1/3 cup of the batter into the skillet and use the back of a spoon to smooth it out into a circle, about 4 inches in diameter.
4. Cook until the underside is browned and the edges of the pancake begin to set and darken in color. This should take about 4 minutes when the pan is at the proper temperature. If the pancake browns (or even blackens) too quickly, turn the heat down.
5. Flip the pancake and cook for another 2-4 minutes or until the second side is browned and the center of the pancake feels firm, not doughy, to the touch. ⁠
6. Repeat with the remaining batter. Serve with fruit and maple syrup, if desired!⁠

Sweet Potato Goat Cheese Rounds

https://www.cookingonthefrontburners.com/sweet-potato-rounds-goat-cheese-honey-appetizer

• 3-4 medium sweet potatoes peeled and cut into 1/2" slices
• olive oil
• sea salt
• 1 tablespoon sugar
• 1/2 teaspoon cinnamon
• 4 oz goat cheese
• 1 tablespoon cream or half and half
• 1 tablespoon honey
• 1/4 cup chopped candied pecans
• 1/4 cup chopped dried cranberries
• honey for drizzling

INSTRUCTIONS

1. Preheat oven to 400 degrees
2. Combine sugar and cinnamon and set aside
3. Brush each side of the rounds with olive oil and also sprinkle a bit of salt and the sugar cinnamon on each side
4. Place one side down on a heavy cookie sheet
5. Bake for 15 minutes; turn and baked for another 15 minutes
6. While baking, combine the goat cheese with the cream (or half and half) and honey with a mixer
7. When rounds are done, let cool a bit then add about a teaspoon of goat cheese mixture on each round, sprinkle with pecans and craisins
8. Drizzle with a bit honey and serve immediately

Buffalo Chicken Sweet Potato Skins

• 3 small, round sweet potatoes or yams
• 3 tablespoons coconut oil, melted
• 4 strips of bacon
• 2 cups cooked chicken, diced 
• 1/4 small yellow onion, minced
• 1 garlic clove, minced
• 1-1.5 cups hot sauce (I used Frank's Hot Sauce) - depending how spicy you want yours. I used 1.5 cups
• 3 tablespoons blue cheese (not paleo, but a primal option. it will be fine without it)
• salt and pepper, to taste
• 1 cup shredded raw cheddar cheese 
• 1 avocado
• 1/2 lime, juiced
• 1/2 lemon, juiced
• 1/2 teaspoon cumin
• salt, to taste

Directions

1. Preheat oven to 400 degrees.
2. Place sweet potatoes onto a baking sheet. Brush potatoes liberally with melted coconut oil. Use a fork to poke holes in each sweet potato.
3. Place in oven and bake for about 45 minutes to 1 hour. Check at 45 minutes to see if they are soft when you squeeze them. Then remove from oven.
4. Let the sweet potatoes cool for about 30 minutes. While the sweet potatoes cool, place 4 pieces of bacon on a rimmed baking sheet and into the oven for 10-15 minutes or until completely cooked. Remove from oven and dice into small pieces. Then preheat the oven to 450 degrees.
5. Once sweet potatoes are cool to touch, cut each one in half, lengthwise. Scoop out the most of the sweet potato with a spoon, leaving a layer above the skin. Place half of the sweet potato mash into a medium bowl. (I ate the other half with breakfast, so keep for leftovers)
6. Now using the bacon fat that has been left behind from cooking, brush each sweet potato skin with baconfat (you could also use coconut oil here). Place in the oven, skin-side up, for 5 minutes. Then flip, brush with bacon fat, and place in the oven for 5 more minutes.
7. While the skins finish baking, in the medium bowl containing half of the sweet potato mash, add chicken, onion, garlic, hot sauce, blue cheese (optional), diced bacon, and salt and pepper. Mix well.
8. Remove the sweet potato skins from the oven and fill each half with the chicken mixture. Smooth out the top and sprinkle generously with shredded cheese.
9. Place back in the oven once more for 5-10 minutes, or until cheese begins to slightly bubble. Then let cool for 5 minutes.
10. Lastly, place avocado, lime, lemon, cumin and salt in a food processor and puree until smooth. Add mixture to a ziploc bag, cut a small hole in the corner of the bag, then decorate the sweet potato skins however you see fit. I made a football. Kind of. You get the point.
11. Serve right away!

    

Sweet Potato Chili w/cumin essential oil

3 lbs ground beef 
 4 sweet potatoes
half a pureed beet
 1 quart stock
 1 quart beans.  precooked (optional) 
2-3 T salt
 a couple small handfuls of oregano chopped
 10 drops cumin essential oil, 
1.5 tsp ground white/black pepper mixture (2/3 of it white) Mountain Rose Herbs

This a recipe from my corn allergy group so it is very basic. 

cook and puree the sweet potato and beet.
Saute the onion , brown the ground beef. 

Add all but the essential (stir in after cooked) cook till heated.

Plantain Nachos

I have been eating a little more simply lately and this is not a recipe but more of an idea. The best thing about nachos is a nacho bar! Everybody can choose their own topping and chip depending on dietary need. Today we did plantain chips. We have also had sweet potato chips, sweet potato fries, purple potato chips.... and the toppings are endless, meat or no meat.

Today:
Plantain chips
Gaucomole
Tomatoes
Chives
Irish grass fed cheese

Sweet Potato Skins AIP

www. asquirrelinthekitchen

This recipe is 100% autoimmune protocol compliant.

Serves: 6

Ingredients

• 3 sweet potatoes (approximately the length of your hand)
• 2 tablespoons avocado oil
• 1/3 teaspoon fine sea salt
• 
  
• Stuffing:
• 4 slices bacon, chopped
• 2 cups chopped mushrooms (hw: we are not fans of mushrooms so for us , optoonal) 
• 1 cup chopped red onion
• 1/4 teaspoon of fine sea salt, or more to taste
• 1/2 avocado, chopped
• 2 scallions, chopped
• 1/3 cup chopped cilantro
• 
  
• Sauce:
• 1/2 cup full fat coconut milk
• 1/3 cup chopped cilantro
• 2 teaspoons lemon juice
• Pinch of salt

Instructions

1. Warm up the oven to 400° F.
2. Place the sweet potatoes in a broiler pan lined with parchment paper and bake for 45-50 minutes, until the potatoes are cooked through and give a little when pressed.
3. While the potatoes are baking, let's prepare the stuffing. In a large skillet over medium heat, cook the bacon for 8 minutes, or until brown. Remove the bacon from the pan with a slotted spoon, keeping the fat.
4. Add the onions and mushrooms to the skillet. Cover and cook for 10-12 minutes, stirring occasionally, until cooked through. Turn off the heat and return the bacon to the skillet. Set aside.
5. Remove the potatoes from the oven and allow to cool down a bit so you can hold them in your hands.
6. Cut the potatoes in half lengthwise and scoop out the flesh with a spoon, leaving 1/4 inch of flesh on the skin. Keep the flesh of the sweet potatoes for another recipe.
7. Increase the oven temperature to 450° F. Brush avocado oil on the sweet potatoes, both sides. Sprinkle with salt. Put the broiler pan back in the oven and bake the skins 10 minutes on each side.
8. Remove from the oven and while the potato skins cool down a little bit, prepare the sauce.
9. In a high speed blender, combine coconut milk, cilantro, lemon juice, and salt. Mix on high for 20 seconds. Set aside.
10. In a large bowl, combine the bacon, mushrooms, onions, avocado, scallions, and cilantro.
11. Spoon the stuffing into the potato skins, and pour a generous dollop of cilantro sauce.
12. Bon appétit!