There are so many ways to enjoy sweet potatoes. They have an earthy sweetness that’s a great alternative to regular white potatoes. Sweet potatoes can be used in many recipes, from soups and casseroles to desserts and chips. Here are five of our favorite Paleo sweet potato recipes.
These orange tubers contain beta-carotene, Vitamin C, iron, zinc, and manganese. With all those nutrients, you won’t just feel good after eating these sweet potatoes; you will also look good.
They’re one of the best sources of carotenoids — natural compounds found in plants that give them their bright yellow or orange color. These compounds help protect your body against damage from free radicals, which can lead to diseases like cancer if they accumulate over time.
Roasted sea scallops with sweet potato purée and asparagus
This fancy dish is perfect for a special occasion. It starts with roasted sea scallops topped with brown butter and thyme, then continues with a sweet potato purée garnished with roasted grapes and rosemary. The asparagus adds a nice green color to the presentation and a subtle earthy flavor that works beautifully with the sweetness of the scallops and potatoes.
This meal is best served with a glass of red wine to complement the sweetness of the scallops and potatoes. Garnish the plate with fresh herbs like chives or parsley for even more flavor.
Paleo paella with collard greens
This Paleo paella is gluten-free and filled with lots of vegetables and seafood. The Paleo diet gets a lot of flak for being boring, but this dish is anything but. It’s a flavourful and colorful paella made with collard greens as the base instead of rice.
The collard greens give this dish a different texture but add a healthy dose of iron and Vitamin A. This Paleo paella is made with clams, mussels, scallops, and a variety of fresh vegetables like zucchini, peppers, and onions. The rich seafood flavor is balanced by the freshness of the vegetables, while the acidity of the saffron tempers the slight bitterness of the collards.
Sweet and spicy chicken thighs with sweet potatoes
Sweet and spicy is a classic combination. This dish combines sweet and spicy chicken thighs with sweet potatoes for a flavorful meal. The chicken thighs are marinated in a blend of spices, including cayenne pepper, coriander, cumin, chili powder, and garlic.
The sweet potatoes are roasted until they’re soft, caramelized, and then drizzled with coconut milk. The most excellent accompaniment to this dish is a side of greens or a green salad.
Coconut milk has a strong taste that can take over the entire meal if you aren’t careful. It goes well with the spices in the chicken, but it can overpower the taste of the sweet potatoes.
Twice-baked sweet potatoes with chèvre and herbs
Twice-baked sweet potatoes are a classic appetizer with a new twist. Sweet potatoes are hollowed out, stuffed with chèvre, herbs, and bacon, then baked until their soft and golden brown. The chèvre adds a creamy flavor and a buttery texture, while the bacon adds saltiness and smokiness.
Once the potatoes are baked, they’re garnished with fresh herbs like chives, parsley, and basil. These twice-baked sweet potatoes are best served as an appetizer before dinner or as a side dish at a dinner party.
They’re easy to make, so there’s no need to order or spend hours in the kitchen. Red wine pairs well with them, particularly juicy pinot noir or robust cabernet sauvignon.
Baked sweet potato chips
Sweet potato chips are a great alternative to regular potato chips. They’re baked, not fried, so they taste much healthier. Sweet potato chips have a different texture than regular potato chips. They’re more hearty but have the same salty, crunchy texture we love in regular potato chips.
This recipe uses sea salt and ground cumin to flavor the chips and a dollop of butter to give them a rich taste. They’re easy to make and perfect as a side dish or a snack. They also store well, so you can make a large batch and keep them around when you’re craving something salty and crunchy.
One-pan roasted chicken and sweet potatoes
This meal takes the word “easy” to a new level. It’s a one-pan roasted chicken and sweet potatoes. You don’t even have to turn on the oven. Just burn the sweet potatoes on the stovetop in a cast iron pan, and then roast the chicken on top of the potatoes.
The chicken and sweet potatoes are squeezed together in the pan, infusing each other’s flavor as they cook. This meal is perfect for a busy weeknight.
It doesn’t take long to cook, and there’s only one pan to clean when you’re done. It’s best served with a salad or a green vegetable like asparagus. This meal is rich and flavourful, so you don’t need anything too heavy on the side.