After you’ve gone paleo, you may find yourself trying to come up with creative uses of the paleo-friendly fringe foods. I consider sweet potatoes to be one of these fringe foods. They’re technically paleo but because of their high starch content, should be eaten in moderation if you’re trying to lean out or lose weight. That being said, they’re a great carbohydrate to eat post workout. They can provide wonderful nutrients and quality carbs when your body wants them most.
I get a lot of joy in taking homemade classics and transforming them into a healthier (and most times, tastier) alternative. Inspired by my mother’s sinfully delicious scalloped potatoes dish, this sweet potato based dish will knock your socks off.
This dish only calls for 4 ingredients and is insanely simple to make. I like to leave the skin on for extra fiber (and because it means I don’t have to skin the potatoes – one of my least favorite kitchen duties). Remember to buy organic if you leave the skins on.
Approximate Nutrition Facts:
Serving size: ~1/2 cup (or 3 sq in serving)
85 Calories; 0.5 g Fat; 2 g Protein; 6 g Sugar
Scalloped Sweet Potatoes
Makes 9 Adult Servings
2 large sweet potatoes (about 4 cups sliced)
1 cup unsweetened coconut milk
3 tsp sea (or kosher) salt
3 tsp cracked black pepper
Preheat your oven to 350 F.
Scrub the potatoes clean and pat dry.
Slice the potatoes into about 1/8th inch thick discs.
Line a 9” x 9” x 3” baking dish with one layer of the potatoes.
Pour about 1 Tbl of the coconut milk on the sweet potatoes.
Sprinkle with a pinch of salt and pepper.
Proceed to the next layer and repeat.
Keep making layers with the coconut milk, salt, and pepper until all your sweet potato discs are used up.
Cover and bake at 350 F for 1 hour.
Cut each serving into 3” square pieces.
Prep Time: 15 minutes