Slow Cooker Sweet Potato & Black Bean Chili

This chili recipe from Eatingwell.com is so tasty! It’s filling, comforting and the perfect winter crockpot meal!

Ingredients

  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 1 medium-large sweet potato, peeled and diced
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 4 teaspoons ground cumin
  • ½ teaspoon ground chipotle chile (see Note)
  • ¼ teaspoon salt
  • 2½ cups water
  • 2 15-ounce cans black beans, rinsed
  • 1 14-ounce can diced tomatoes
  • 4 teaspoons lime juice
  • ½ cup chopped fresh cilantro

Check out the EatingWell website for the full recipe!

Sweet Potato Bites with Guacamole and Bacon Recipe

You guys – how could anyone not want to shove these in their face immediately?!?!? Sweet potato, guac AND bacon???? WHAT?!?!?!?!?!

Ingredients

2 sweet potatoes, scrubbed clean but NOT peeled, thinly sliced;
4 oz. bacon, cooked and crumbled;
1 cup fresh salsa;
1 tsp. chili powder;
1/2 tsp. paprika;
1/2 tsp. garlic powder;
2 tbsp. extra-virgin olive oil;
Fresh cilantro, minced;
Sea salt and freshly ground black pepper;

Ingredients for the simple guacamole
2 medium avocados, peeled, pitted, and diced;
1 tbsp. fresh lime juice;
1 garlic clove, minced;
1/2 cup Roma tomatoes, diced;
1/4 cup red onion, diced;

Sweet Potato Bites preparation

Preheat your oven to 450 F.
In a bowl, mash the two avocados until smooth. Add all the remaining ingredients for the guacamole. Stir until well combined, cover, and refrigerate.
Place sliced sweet potatoes in a bowl and drizzle with olive oil. Sprinkle with chili powder, paprika, garlic powder, and salt and pepper to taste, and toss until well coated.
Place the sliced sweet potatoes on a baking sheet and cook in the oven for 10 to 12 minutes on each side.
Top each sweet potato slice with guacamole, fresh salsa, bacon bits, and fresh cilantro.

Sweet Potato Bites with Guacamole and Bacon

Healthy Sweet Potato Pie

Pies are one of my favorite indulgences, so I was really excited to find this healthy option for dessert. Paleo sweet potato pie is just the right balance of a sweet treat with a healthy twist. Yum!

What you will need (pie filling):

2 1/4 cups cooked sweet potatoes
3/4 cup maple syrup
1/4 cup ghee
Cream from one can of coconut milk
2 eggs and 3 egg whites
2 Tbsp. vanilla
1 tsp cinnamon
2 tsp. gelatin

What you will need (pie crust):

2 cups almond flour (sifted)
2 eggs
1/8 cup ghee

Directions:

Pre-heat oven to 350 degrees.
Mix pie filling ingredients in a large bowl – mix well!
In a separate bowl mix the crust ingredients (hands work the best) until it looks like dough.
Grease a pie pan and place the dough in the middle, slowly spreading the dough out with the palm of your hand until it covers the entire pan.
Pour the filling into the pie pan and bake for 1 hour and 15 minutes at 350 degrees.
Let cool for 1 hour.
Enjoy!

Paleo Sweet Potato Pie

Paleo Sweet Potato Brownies

I LOVE me some healthy dessert! This is a great option for a sweet treat that won’t leave you feeling guilty.

INGREDIENTS

Cake
    • 1 ripe avocado
    • 1 cup (275g) cold sweet potato puree*
    • ½ cup unsweetened apple sauce
    • ¼ cup date paste
    • 1 tsp pure vanilla extract
    • 4 eggs
    • 1/4 cup coconut flour
    • 2 tbsp arrowroot flour
    • ½ cup cacao powder
    • 1 tsp ancho chile powder
    • ½ tsp Himalayan salt
    • 1 tsp baking soda
    • ½ cup raw pecans, coarsely chopped
Icing
  • ¼ cup date paste
  • ½ cup all natural halzelnut butter
  • ¼ cup cacao powder
  • 2 tbsp raw honey
  • ½ cup full fat coconut milk
  • Generous pinch Himalayan salt

INSTRUCTIONS

  1. Preheat your oven to 375F. Grease a 9” square baking pan with coconut oil and line pan with parchment paper, leaving enough extra to extend over the sides.
  2. In the bowl of your food processor, combine avocado, sweet potato puree, unsweetened applesauce, date paste and vanilla and process until smooth and creamy. Add cacao powder and again, process until smooth.
  3. Add eggs, one at at time, processing until smooth between each addition.
  4. In a large mixing bowl, add coconut flour, arrowroot flour, salt, ancho chile, and baking soda and stir with a wisk until well combined then add to your food processor and, you guessed it, process until smooth.
  5. Add pecans and pulse a few times just to mix them in.
  6. Transfer to your prepared pan. Spread batter evenly and bake for approximately 25 minutes, or until a toothpick inserted in the center of the cake comes out almost clean.
  7. Set brownies on a wire rack to cool for 15-20 minutes then transfer to fridge to cool completely, about an hour.
  8. Prepare the icing by adding all the ingredients to the bowl of your food processor and process until smooth and creamy.
  9. Pour over brownies and spread evenly with a spatula.
  10. Place the brownies in the fridge and chill completely, at least 8 hours, preferably overnight. Sprinkle with a handful of coarsely chopped pecans, if desired. Cut into squares.
  11. These brownies seem to get even better and richer tasting after sitting in the fridge for a few days…

Paleo “Knock-You-Right-Off-Your-Feet” Sweet Potato Brownies

Bacon Shrimp Stuffed Sweet Potatoes from PaleoLeap.com

Ingredients

  • 8 sweet potatoes;
  • 1 lb. large raw shrimp, deveined and tails removed, cut into thirds;
  • 6 slices of bacon, cooked and crumbled;
  • 4 garlic cloves, minced;
  • 4 green onions, thinly sliced; (keep some of the green for garnishing)
  • 1 tbsp. paprika;
  • 2 tbsp. chili powder;
  • 1 tbsp. dried oregano;
  • ½ tsp. cayenne pepper;
  • 6 tbsp. ghee (clarified butter);
  • Paleo cooking fat;
  • olive oil, to coat the potatoes;
  • Sea salt and freshly ground black pepper to taste;
Potatoes preparation

Preparation

  1. Preheat your oven to 450 F.
  2. Rub the potatoes with the olive oil, place them on a baking sheet and bake for about 40 to 45 minutes or until soft.
  3. While the potatoes are baking; over a medium high fire, melt some cooking fat and add the garlic and the green onions. Cook for about 2 minutes.
  4. Add the shrimp to the green onions and garlic, cook for 2 to 3 minutes then add the paprika, chili powder, dried oregano and cayenne pepper. Stir and cook until shrimp are done, about another 2 to 3 minutes.
  5. When the potatoes are done, let them cool down and leave the oven on.
  6. Slice the potatoes in half horizontally and carefully scoop out the flesh into a big bowl, making sure to keep the skins.
  7. Mash the sweet potatoes until smooth then add the crumble bacon, the shrimp mixture, the ghee, season to taste and combine everything well.
  8. Stuff the potato skins with the filling, return to the oven and cook for another 15 minutes.
  9. When done remove from the oven and sprinkle with the remaining green onions.

Bacon-Shrimp Stuffed Sweet Potatoes

Paleo Sweet Potato Casserole from PaleoLeap.com

This is a keeper! Not only is it warm, comforting and delicious, but it’s also kid friendly! This is a perfect addition to my winter menu. A great balance of good nutrition, sweetness and easy prep.

Ingredients

  • 6 large sweet potatoes, peeled and chopped into chunks;
  • 1 cup walnuts, chopped;
  • ½ cup full-fat coconut milk;
  • 1 tbsp cocoa powder;
  • 1 tbsp vanilla extract;
  • 1 tbsp cinnamon;
  • 2 tbsp olive oil, butter or clarified butter;
  • Sea salt and freshly ground black pepper to taste

Preparation

  1. Preheat oven to 350F and then start by filling a large sauce pot with water and place all the chopped sweet potatoes in it. Place the saucepan over a high-heat on the stove-top and bring the water to a boil. Continue cooking the potatoes for anywhere from 15 to 20 minutes, basically until they are tender when pierced with a fork. Remove from heat and strain the excess water.
  2. Return the sweet potatoes to the pot they were cooked in and drizzle 1 tablespoon of olive oil, butter or clarified butter on top of them. Using a masher or hand-mixer, mash the potatoes until smooth. I tend to prefer the texture to be slightly clumpy, but to each their own! As you continue to mash, slowly pour the coconut milk in, followed by the vanilla extract. Once it has been mixed well, give it a taste to see if it requires any salt and pepper. I found it to be just perfect how it was, but a little salt cuts on some of the sweetness. Transfer the mashed mix into a baking dish, or better yet, a casserole dish and set aside.
  3. In a medium bowl, toss the walnuts in the remaining oil or butter. Sprinkle with the cinnamon and cocoa powder  and then give it another good mixing. Evenly cover the mashed potato mixture with the topping, put in the preheated oven and cook for about 20 minutes and, once finished, indulge!

 

Sweet Potato Casserole

Sweet Potato Tater Tots from Paleogrub.com

Yesterday I posted about all the amazing health benefits of sweet potatoes so I though this recipe from paleogrub.com would be appropriate – and perfect for kids!

Ingredients
2 large sweet potatoes, peeled and roughly cubed
1/4 medium onion, finely diced
2 tbsp coconut flour
1 tsp garlic powder
1 tsp chili powder
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 cup coconut oil, for frying
Instructions
Bring a large pot of water to a boil. Add the sweet potatoes and cook for 5 minutes. Drain and rinse with cold water. Shake off any excess water.
Place the sweet potato and onion into a food processor and pulse to break down into smaller pieces. Transfer to a large bowl. Stir in the coconut flour, garlic powder, chili powder, salt, and pepper. Stir well to combine.
Use your hands to shape the potato mixture into small cylinders. Place aside until ready to fry.
Heat the coconut oil in a heavy skillet until hot. Working in batches, add the tater tots to the skillet and fry until golden brown, turning carefully to brown each side. Once crispy, place onto a paper towel-lined plate. Repeat with the remaining sweet potato mixture. Serve warm.

Notes
Servings: 2-4

Sweet Potato…Fall’s Perfect Food!

As the weather starts to cool off for fall, it’s important to start preparing your body for the change in seasons by changing what you’re eating. Eating locally isn’t only beneficial for our local farmers and our environment, it also encourages us to eat seasonally appropriate foods. When the weather gets cooler, our bodies crave warm, nourishing comfort foods to help us transition.

In addition to being the perfect fall food, sweet potatoes have some great health benefits as well. Not to mention, they can be enjoyed in such a great variety of ways as either main courses or side dishes.

Fiber: Sweet potatoes are a great source of dietary fiber. A serving contains almost 7 grams of fiber!

Vitamin A/Beta-Carotene: Vitamin A is a great natural anti-oxidant and just one sweet potato contains almost your entire daily recommended serving! Vitamin A is said to help in prevention of cancer as well as protecting your skin from the sun (from the inside out).

Vitamin C & E: Vitamin C & E are important antioxidants for disease prevention. They also support health hair and skin. Look good, feel good!

Heart Health: Sweet potatoes are rich in vitamin B6 as well as potassium, which help blood flow freely and help to lower blood pressure.

There are so many great ways to enjoy sweet potatoes…baked, sweet potato fries, in a stew or soup, even sweet potato tater tots!