Experimenting with higher carb, sweet potatoes are main source. What is a simple way to always have them around? Do you cook your sweet potatoes in bulk for the week? Do you cook them whole or cut them up before? How do you cook them?
Get Free Paleo Recipes Instantly
Stab a few holes in them using a fork and then microwave until soft. Usually takes 4-12 minutes depending on the size of the potato.
I also like that the skin doesn't get sticky this way like when you boil or bake... I love opening them up and melting some butter+cinnamon inside and them closing and eating like a taco.
Roast at 425F for about an hour. Then let cool for a bit, and then slice into 1/2 inch pieces and sauté in coconut oil with some salt. The outside gets crispy and the inside stays creamy. The sweet and salt together is amazing. Oh yeah, and you can freeze the whole roasted sweet potatoes and then slice+saute later.
scrub scub scub, stab once with a big knife, roast in the oven . i eat one right after they come out all nice and steamy, the rest cooled then tossed in the fridge. a bit before a meal i will cube the cooked s'tato and broil until crispy with a little flakey kosher salt.
about once a week i'll thinly slice and roast in a single layer on a cookie sheet, sometimes tossed with a fat/sometimes not. i take them out when they're crispy on the edges but still tender in the middle. favourite fat right now is duck, so a little duck fat, a little of that flakey salt, grom.
i find that all varieties roast perfectly at 400-450 for about 45 minutes to an hour. just depends on your oven.
Cut it into cubes, boil for 10-15 mins, mash.
Yes, yes, yes to all:
- In general don't peel potatoes/sweet potatoes/yams if organic. If you or a family member has an autoimmune disease such as rheumatoid arthritis, celiac, Crohn's etc. DO NOT eat the skin as it can be a gut irritant and inflammatory in the body to sensitive people.
Baked Whole Sweet Potato 1) DO NOT PEEL. Wash and scrub and yam/sweet potatoes.
2) Poke holes in them. Cover in butter, ghee, or coconut oil nd wrap each individual yam in foil, then put all the yams on aluminum foil lined baking pan.
3) Bake whole sweet potatoes/yams for 400F for 1 hour. Smaller and medium size will be done then. Larger ones may take 15-20 min longer.
4) Slit sweet potato in center and serve with butter/ghee/coconut oil, salt, pepper, for a salt version or sweet with cinnamon, brown sugar + heavy whipped cream (optional)
Sweet and Spicy Sweet Potato/Yam 1) Food process slicer disc
2) Line pan with butter, ghee or coconut oil
3) Spread sliced sweet potatoes, cover with more ghee
4) Sprinkle Taco Seasoning OR cinnamon
5) Bake 400F for 60 min.
I have two super easy methods - 1 fast, 1 slow :) Fast - I use my box grater and shred the washed but unpeeled potatoes into a pan with coconut oil/grass-fed butter and make hash. Usually with onions and garlic and whatever handy meat or eggs I have left over - did this over the weekend with leftover pork roast, my mouths waters just thinking about it. :P ... drool... hmm, pork... this only takes maybe 5 minutes to soften the taters, so total cooking is dependent on whatever veg or meat you add to the dish. I like this as a hash for breakfast (usually eaten on my long run days) or as a "base" for stir fry or curry dishes instead of rice.
Method two is even easier, but much longer. I use my slow cooker, wrap the unpeeled/washed taters in foil and "bake" them in my slow cooker. It takes easily 8-12 hours on low BUT I then have awesome baked sweet potatoes for one meal, and super awesome use everywhere sweet potato puree (done up in my blender after they have cooled a little). Excellent in sauces, smoothies, and when I was not Paleo pancakes and waffles and muffins. I have not made any up in a bit, but when I make higher carb grain free waffles for my kiddos, a sweet potato pumpkin mix makes for the most fantastic waffles.
I used to boil them unpeeled. Now that I've read about potatoes and how they're sprayed with herbicides and pesticides multiples times, I've graduated to microwaving them. What I do is slice them lengthwise in half. Then slice them again lengthwise. You end up with 4 long pieces that are easy to eat.
I use the preset microwave setting for cooking potatoes. Then turn the slices over with the peel side up for 3 minutes. Then the other side of the peel up for another 3 minutes. This is probably the best method if you're using your company's microwave. You can eat without getting your hands dirty. I also drink green tea while eating them.
Cut into thin rounds, coat with olive oil, salt and pepper, and grill.
Thank me later.
I keep some on hand cubed and parboiled. You can easily crisp these up, finish them for mashing, whathaveyou. If you're not afraid of rice, sweet potato risotto is awesome. If you are afraid of rice, you can chop them into a brumois cut (very small dice) and cook them using the risotto method.
I like to slice the sweet potato into round and cook it on a baking sheet until they are golden and "puffy", almost like what a marshmallow looks like when you roast it over the fire. I like to serve them with lime wedges and drizzle them with reduced balsamic. They cook relatively quickly with this method, and have great texture.
I peel them, steam them then ferment them for a couple days, lasts about a week for me.
1) bake in the oven until soft all the way through 2) peel, cut into 1/8" or thinner slices, and fry in either coconut oil or bacon grease
I usually peel them, cut them into large cubes, toss them with coconut oil, sprinkle them with some kind of seasoning, and bake them in a 400F oven for about 30 minutes.
My go to fast way of cooking sweet potatoes is to peel, cut in small cubes and boil, usually takes about 8 minutes, depending on my mood I add butter, cinnamon and black pepper, or sometimes I'll use cumin or paprika, or a combination of some sort and then mash. Yummo!
If I'm roasting I'll cut into thick slices cover with ghee sprinkle some spice on top and then bake away.
Sweet potatoes cook reasonably quickly so I usually just cook them up fresh when I have the hankering for them. Mashed or baked sweet potato will keep in the fridge well for about 5 days.
Leave the skin on. Slice then saute with coconut oil. Easy.
I just like to microwave them PWO and leave them in there while I brown whatever meat I want to eat. I literally just throw them in for ten minutes, nothing special, no fork-holes or paper bags or potato-baker-gadgets. They come out perfectly almost every time. When they don't, I keep microwaving them until they're squishy and delicious.