Thursday, February 27, 2014

Recipe for today: Sweet Potatoes (Paleo)

Ingredients
  • 3 sweet potatoes
  • ¼ cup duck fat, melted (or other oil such as olive oil, coconut oil, etc.)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ⅛ teaspoon paprika
  • 3-4 tablespoons fresh dill, minced
Instructions
  • Cut sweet potatoes in half lengthwise, the cut each half into 4-5 wedges.
  • Place wedges in a bowl, cover with water and add ice, about 2 cups worth. Let wedges sit in ice for 30 minutes.
  • Preheat over to 450 degrees.
  • Remove wedges from water and pat dry.
  • Place wedges back into a large, dry bowl. Add melted fat, garlic powder, salt, and paprika. Toss wedges to coat.
  • Place wedges on a cooling rack on top of a baking sheet to help cook on both sides (if you don’t have a cooling rack, just cook on parchment paper lined baking sheet and flip half way through cooking).
  • Bake wedges for 30-35 minutes until cooked through and browned.
  • After cooked, let cool for 5 minutes then toss wedges in the bowl with fresh dill. I used the same bowl that I had first tossed the wedges in with oil, the oil helps coat the wedges a little more and keep the dill sticking to the wedges.
  • NOW EAT THEM. Duh. They are delicious.

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