Ingredients Archives: sweet potatoes
Delicious crispy, paleo sweet potato fries.
Sweet Potato Fries – Crispy sweet potato fries – paleo and easy to make. – sweet potatoes (peeled and cut into wedges), baking soda, coconut oil, arrowroot powder, salt and pepper (to taste), Bring 2 quarts of water to a boil. Add baking soda, reduce to simmer. Add sweet potatoes. Cook about 3-4 minutes. Drain. Set aside to cool. They shouldn’t be hot for the next step.; In a bowl large enough to hold the sweet potatoes, add 1/4 cup water and arrowroot powder. Mix to combine thoroughly. Add sweet potatoes and mix the sweet potatoes until completely covered in the slurry and the liquid turns light orange.; In a 12-inch skillet, heat coconut oil over medium high heat. With tongs, transfer sweet potatoes to skillet, allowing the liquid to drain off into the bowl before adding to the skillet. Do not crowd pan. Adjust heat so that there is a constant bubble surrounding the sweet potatoes, but they do not burn. Using a thin-bladed spatula, continue cooking, flipping each wedge, until crisp and the interior is soft, about 8-10 minutes. Transfer to wire rack over a rimmed baking sheet, season with salt and pepper to taste. ; – (nutrition-label)
New Orleans BBQ Shrimp – A New Orleans restaurant appetizer favorite becomes a Big Easy entrée with the addition of creamy sweet potatoes and crisp green beans to soak up every drop of the delicious sauce. This paleo barbecue recipe uses the traditional shell-on shrimp. See note for peeled shrimp. – large shrimp in the shell, sweet potatoes (peeled and thickly sliced), green beans (trimmed), lemon (halved and thickly sliced), Worcestershire sauce (more or less to taste), fresh rosemary (leaves removed from the stems), Tabasco sauce (to taste), unsalted butter (more or less to taste), salt and pepper (to taste), Fill a large bowl with cold water and lots of salt (it should taste like the sea). Add shrimp and allow to soak for 15 minutes or so.; Meanwhile, add sweet potatoes to a medium saucepan with 1 tbsp butter, 1/2 tsp salt and 2 tbsp water. Cover and cook over medium low heat until tender, about 10 minutes. Do not allow to brown. After 5 minutes, toss the slices and lower heat if necessary. Taste and check for tenderness. Set aside and keep warm.; In a medium saucepan add 1/4 cup water and 1 tsp salt, bring to a boil over medium high heat. Add the green beans and cook until crisp tender, about 5-7 minutes. Taste and check for doneness to your liking. Set aside and keep warm.; Drain shrimp. In a 12-inch skillet, squeeze lemon slices to release all their juice. Add slices to skillet and bring to a boil over medium high heat. When bubbling, add 3 tbsp Worcestershire sauce, rosemary, and Tabasco sauce. Add shrimp to the skillet and toss in the sauce, stirring constantly for 3-4 minutes. Add butter one tablespoon at a time, swirling the pan and lifting it occasionally to keep from overheating. When you’ve added about 4 tablespoons of butter, taste the sauce. Add more butter, Worcestershire, Tabasco, salt and pepper until the flavor is to your liking. The shrimp will be cooked after about 5 minutes. Do not over cook. Serve with sweet potatoes and green beans – and lots of napkins!; – To make eating this dish less messy, you can use peeled deveined shrimp. The only difference will be that the shrimp will cook in about 3 minutes. Take care not to over cook. They’re done when they turn pink and lose their translucent look.(nutrition-label)
Paleo Smothered Short Ribs and Satsuma Sweet Potatoes – Succulent and tender, these paleo smothered short ribs are delicious cool-weather comfort food, and the sweet potatoes are spiked with tangerine for bright flavor. – FOR THE SHORT RIBS:: beef short ribs (choose ribs that have a thick layer of meat), Cajun/Creole (seasoning), ghee, tallow or coconut oil, onion (minced), celery (minced), green poblano or bell pepper (minced), tomato paste, garlic or shallot (minced), red wine, homemade bone broth (plus water), salt, pepper and cayenne (to taste), dried bay leaves, FOR THE SWEET POTATOES: sweet potatoes (peeled and cut into 1/2-inch pieces), satsumas or tangerines (juiced), butter or coconut oil, salt, pepper and cayenne (to taste), FOR THE ASPARAGUS:: asparagus (washed and trimmed of woody ends), salt, pepper and cayenne (to taste), butter, FOR THE SHORT RIBS:: Preheat the oven to 300. Remove the meat from the bones and sprinkle with Cajun/Creole seasoning. Reserve the bones for broth. Heat ghee in Dutch oven over medium high heat. Without crowding pan, brown meat in batches, about 7-8 minutes, tuning meat over halfway through. Remove the browned beef and set aside.; Reduce the heat to medium and add diced onion. Sauté, stirring constantly for 4-5 minutes. Add celery and pepper, continuing to cook for another 5 minutes or until vegetables are soft, but not browned. ; Add tomato paste and cook until the bright red color becomes reddish brown. Add garlic and cook for 30 seconds or until fragrant. Add reserved meat and stir. Add red wine and broth, stirring until ingredients are combined. Add enough water to nearly submerge the meat, but allowing the top of the meat to remain out of the liquid. Bring to a boil and then turn off the heat.; Cover and put in the oven. Cook for three hours. After an hour or so, check to see if it is bubbling vigorously, if so, lower temperature to 250 for the remainder of the cooking time.; Remove from oven. If desired, allow meat to cool and refrigerate.* If continuing without cooling, remove meat from cooking liquid and reserve. With a slotted spoon, remove vegetables to a bowl separate from the meat and reserve.; During the last half hour, cook sweet potatoes and asparagus.; Pour liquid into a fat-separator and allow to settle for 5 minutes. Pour liquid (but not fat) back into the Dutch oven. Add cooked vegetables and with an immersion blender, puree until all vegetables are smooth. Taste the gravy for seasoning, adding salt and pepper to taste. Add meat back to pot and rewarm.; *If refrigerating before continuing on, remove congealed fat and remove the meat and set it aside. Heat the vegetables and liquid in a Dutch oven to a simmer. With an immersion blender, puree vegetables until smooth. Add the meat to the gravy and simmer until meat is completely warmed through. Taste for seasoning and add salt and pepper, if desired.; FOR THE SWEET POTATOES:: Place all the ingredients in a sauce pan over medium heat. Stir occasionally until sweet potatoes are tender, 15-20 minutes. Mash, taste for seasoning and serve.; FOR THE ASPARAGUS:: Heat a ridged grill pan or skillet over medium high heat. Add asparagus and cook, tossing every few minutes until slightly charred. Reduce heat to medium and continue cooking until desired tenderness is reached. Add butter and season. ; – (nutrition-label)
Sweet Potato Soup with Lemon – This super simple sweet potato soup is a lovely appetizer or lunch choice and reheats well. The bright flavors enhanced by lemon and bold color will cheer and nourish throughout the seasons. – sweet potatoes (peeled and diced), butter (or ghee or coconut oil), onion (minced), celery stalks (minced), gingerroot (peeled and grated), bay leaves (dried, not fresh (which can taste like menthol)), water, salt, white pepper and cayenne (to taste), heavy cream or coconut milk, Melt butter in Dutch oven or large saucepan. Add onion and sauté without browning about 5 minutes. Add celery and sauté 5 minutes. Add ginger and bay leaves and sweet potatoes. Sauté for 5 minutes. Add water, stir to combine, cover, bring to a boil, reduce heat to a simmer, cover and let cook 20 minutes.; Check sweet potatoes for doneness. They should be tender and mash easily. Remove bay leaves and using an immersion blender, purée. You can also purée in batches in a blender or food processer. Or you can use a potato masher if you prefer a chunkier texture.; Add heavy cream or coconut milk, stirring to combine and heating for a minute or two. At this point you can cool to room temperature if serving later and refrigerate. Reheat over medium heat. Ladle into serving dishes, squeeze lemon juice on each serving, garnish with lemon slices and serve.; – (nutrition-label)