PALEO RECIPE
PALEO HASSELBACK SWEET POTATOES
WITH COMPOUND HERB GHEE
This sweet potato recipe is easy to put together, but makes a beautiful presentation and leaves you with deliciously roasted sweet potatoes with a
dollop of healthy paleo fat. This recipe is a sneak peek from The Performance Paleo Cookbook by my friend and fellow blogger Stephanie Gaudreau (Release date: January 6, 2015).
Stephanie created this book with the concept "food is fuel" in mind, but she never sacrificed the flavor! But with 100 delicious recipes like Mocha-Rubbed Slow Cooker Pot Roast, Honey Garlic Lemon Chicken Wings, Baked Cinnamon Carrots, Savory Salt & Vinegar Coconut Chips and Banana Fudgesicles, you wont even realize that the amazing food your eating is actually healthy!
Here's a little something from The Performance Paleo Cookbook:
Hasselback potatoes originated in Sweden, and they make basic roasted spuds special. When roasted in the oven, the fan-shaped cuts get crispy and delicious. Top these sweet potatoes with a compound butter of ghee and fresh herbs for a sophisticated finish.
Stephanie created this book with the concept "food is fuel" in mind, but she never sacrificed the flavor! But with 100 delicious recipes like Mocha-Rubbed Slow Cooker Pot Roast, Honey Garlic Lemon Chicken Wings, Baked Cinnamon Carrots, Savory Salt & Vinegar Coconut Chips and Banana Fudgesicles, you wont even realize that the amazing food your eating is actually healthy!
Here's a little something from The Performance Paleo Cookbook:
Hasselback potatoes originated in Sweden, and they make basic roasted spuds special. When roasted in the oven, the fan-shaped cuts get crispy and delicious. Top these sweet potatoes with a compound butter of ghee and fresh herbs for a sophisticated finish.
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo Hasselback Sweet PotatoesServings: 2-4
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Ingredients:
- 1 lb (454 g) white sweet potatoes
- 1 tbsp (15 mL) melted ghee
- 1 tsp sea salt
- 2 tbsp (30 g) ghee
- 1 small clove garlic, finely chopped
- 1 tsp fresh chopped rosemary, about 1 sprig
- 1 tsp fresh thyme, about 5 sprigs
Directions:
Preheat the oven to 400°F/204°C and line a baking sheet with foil or parchment paper. Scrub the skin of the sweet potatoes thoroughly. Use a very sharp knife to make several vertical cuts from the top of the sweet potatoes most of the way through, stopping about ¼ inch/6 millimeters from the bottom.
Place the sweet potatoes on the baking sheet. Brush with the melted ghee and sprinkle the sea salt on top. Roast for 60 to 75 minutes, until the sweet potatoes are soft.
Meanwhile, make the compound ghee. In a small bowl, combine the ghee, garlic, rosemary and thyme. Stir well with a spoon until it forms a soft mixture. Top the hot roasted sweet potatoes with the compound ghee.
Check out more amazing recipes in The Performance Paleo Cookbook!
- 1 lb (454 g) white sweet potatoes
- 1 tbsp (15 mL) melted ghee
- 1 tsp sea salt
- 2 tbsp (30 g) ghee
- 1 small clove garlic, finely chopped
- 1 tsp fresh chopped rosemary, about 1 sprig
- 1 tsp fresh thyme, about 5 sprigs
Directions:
Preheat the oven to 400°F/204°C and line a baking sheet with foil or parchment paper. Scrub the skin of the sweet potatoes thoroughly. Use a very sharp knife to make several vertical cuts from the top of the sweet potatoes most of the way through, stopping about ¼ inch/6 millimeters from the bottom.
Place the sweet potatoes on the baking sheet. Brush with the melted ghee and sprinkle the sea salt on top. Roast for 60 to 75 minutes, until the sweet potatoes are soft.
Meanwhile, make the compound ghee. In a small bowl, combine the ghee, garlic, rosemary and thyme. Stir well with a spoon until it forms a soft mixture. Top the hot roasted sweet potatoes with the compound ghee.
Check out more amazing recipes in The Performance Paleo Cookbook!
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