Paleo Thanksgiving Yams

I am back at it with the fall-themed recipes! One of my favorite starches in the world is sweet potato. I think I prefer it over white potato, which may seem strange to some people. But I simply cannot resist the sweet starchy flavor in them, especially when they’ve been slowed baked over a relatively high temperature. And in my opinion, nothing compliments a sweet potato like coconut butter does. Coconut butter is so indulgent even on its own; it’s like nature’s icing. So of course, my love for these two ingredients inspired me to create a recipe with them. After realizing that these two flavor combinations mimic the taste of the classic thanksgiving yams dish, I decided to create my own interpretation. The thing that I especially love about this recipe is that it contains absolutely no added sugars/sweeteners, which is hard to come by with a typical thanksgiving yams dish. They’re usually packed with sugar and marshmallows, which I’m not a huge fan of when it comes to maintaining stable energy levels. This recipe removes all of that, but keeps all the delicious and comfort-food components. It is also a really simple recipe that requires minimal ingredients. And if you’re like me, you’ll love that you don’t have to spend way too much money on this dish. And, of course, it is delicious, but don’t take my word for it. See for yourself!

A few notes on this recipe:

  • Add the salt in slowly to make sure it’s perfect for your palate.
  • The sweet potatoes will start to ooze out liquid through the punctures. Once they’ve all done this and you can easily pierce them with a fork, they’re ready. If you take them out too soon, they won’t be as sweet.

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Prep time: 5 min.                         Bake time: 1 hr 2 min.                      Total time: 1 hr 7 min

Ingredients

  • 2-3 lbs of sweet potato yams (orange color)
  • 1 c pure coconut butter
  • ¼ c chopped pecans
  • 1.5 tsp cinnamon
  • ¼ tsp pink mineral salt (I use Redmond’s Real Salt)
  • Optional: 2 Tbs ghee (omit for vegan option)

 

Directions:

  1. Preheat the oven to 420°, and line a baking sheet with parchment paper.
  2. Pierce the sweet potatoes with a fork, and place them evenly spaced on the baking sheet.
  3. Bake the sweet potatoes for 1 hour or until they are easily pierced with a fork.
  4. Remove sweet potatoes from the oven and place and mash them in an 8×8 baking dish.
  5. Add pecans, cinnamon, and salt and evenly mix. If you are using ghee, you may mix it in at this point.
  6. Add the coconut butter evenly on the surface of the sweet potato mash.
  7. Broil at 420° until the coconut butter is lightly browned, about 2 minutes.

Let me know if you try this recipe out!

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