Tag Archives: sweet potato

Sweet Potato Crust Paleo Breakfast Pizza

You’ll want to make this easy and delicious paleo breakfast pizza for your next weekend brunch! 

Sweet Potato Crust Breakfast Pizza Paleo

Oy, Monday. I just came home from an appointment with my new naturopathic chiropractor, and he told me my adrenals are shot. The past few months have been extremely stressful with the wedding, moving, and just life stuff and it’s been showing through my health. My digestion has been off, my brain fog has been coming back, and I’ve been tired AF for no reason.

Time to get back to working on my stress and getting back to my meditation routine! It’s frustrating, but I’m thankful that I know the source of my health problems and that I have someone I can trust to work with.

Coming home after this disappointing appointment, I was very happy to have this leftover paleo breakfast pizza to cheer me up. This pizza is such a feast for the eye and the stomach, and I’m sad that I’ve never made a breakfast pizza before this. I’ve been missing out!

Sweet Potato Crust Breakfast Pizza PaleoSweet Potato Crust Breakfast Pizza Paleo

This paleo breakfast pizza has all my favorite toppings. Bacon? Eggs? Avocados? Heck yes to all. The crispy sweet potato crust holds everything together beautifully and the combination of the flavors is pretty much epic. If you aren’t a fan of these toppings, you can easily customize it with whatever ingredients you like! That’s the beauty of making your own pizza, right?

Tell me in the comments below: what would you put on your breakfast pizza?

Sweet Potato Crust Breakfast Pizza PaleoSweet Potato Crust Breakfast Pizza Paleo

Sweet Potato Crust Breakfast Pizza (Paleo)
 
Prep time
Cook time
Total time
 
Serves: 2 servings
Ingredients
Sweet Potato Crust
  • 1 medium sweet potato, cut into 2 inch pieces
  • ½ cup almond flour
  • 1 egg
  • ½ tsp sea salt
  • ½ tsp garlic powder
Pizza Toppings
  • 3 thick slices of bacon, cut into ½ inch slices
  • ½ onion sliced
  • Salt and pepper, to taste
  • ¼ cup marinara sauce, sugar free
  • 3 eggs
  • Optional toppings: cheese, fresh herbs, avocado, red pepper flakes
Instructions
  1. Preheat oven to 400 degrees F,
  2. Line a baking sheet with parchment paper and grease it lightly.
  3. Place sweet potato chunks and almond flour in a food processor and blend until fine.
  4. Add egg, sea salt, and garlic powder, and pulse until the dough becomes pasty.
  5. Pour out onto the parchment paper and flatten it out into a crust that's about ¼ - ½ inch thick.
  6. Bake in the oven for 30 minutes.
  7. While the crust is baking, cook the bacon pieces in a large skillet over medium heat for 5 minutes.
  8. Add the sliced onions with salt and pepper, and cook for 5 more minutes until the bacon is brown and crispy and the onions are soft. Set aside.
  9. Once the crust is done baking, top with marinara sauce. Evenly spread the bacon and onion mixture on top, then gently crack 3 eggs over the pizza carefully so the yolks do not break.
  10. Optional: Add cheese, if using.
  11. Broil in the oven for 3-5 minutes until the egg whites are cooked through but the yolks are still runny.
  12. Top with additional toppings, if using, then serve.

Paleo Breakfast Pizza (Whole30, Gluten Free)

Bruschetta Sweet Potato Toast

Paleo Vegan Bruschetta Sweet Potato Toast

Happy Friday, you beautiful humans! I’m in such a happy mood today, because a lot of good things happened this week and I’m excited to share them with you! These are just a few things taking over my life right now:

  • We found a house to live in! We’ve been living in an Airbnb in Los Angeles until we find a permanent place to rent, so it’s a been a stressful week of house hunting. But our application got accepted for a BEAUTIFUL house with a HUGE backyard in Long Beach! Guys, I haven’t lived in a house in forever. It’s been apartment living for over past 10 years, and it’s so exciting to finally have a house to live in. We move in at the end of this month!
  • I’m a guest on a podcast for the first time ever! A few moths ago, Dr. Jon Rojjanasrirat, a chiropractor and an health advocate, approached me and asked if I would like to be on his podcast, and I had to say yes! You can tell I was nervous by how I stumble on some of the words, but I talk about topics I’m passionate about: sugar detox, stress management, and self love. Go give it a listen!
  • Beautiful springtime produce and recipes are on my mind! First up: this Bruschetta Sweet Potato Toast!

Paleo Vegan Bruschetta Sweet Potato Toast

Paleo Vegan Bruschetta Sweet Potato Toast

Paleo Vegan Bruschetta Sweet Potato Toast

Sweet potato toast has been trending like crazy recently, so I feel like I’m late in the game but I had to try it out! My love for sweet potatoes goes deep so using them as “toast” to top with delicious things? Well, that’s a no-brainer for me. And refreshing and delicious bruschetta screams Spring to me. This is such a epic combo, you have to try it out!

Paleo Vegan Bruschetta Sweet Potato Toast

Paleo Vegan Bruschetta Sweet Potato Toast

Paleo Vegan Bruschetta Sweet Potato Toast

I’ve seriously been eating this Bruschetta Sweet Potato Toast for the past several days because I just can’t get enough! The tartness of the bruschetta complements the sweetness of the sweet potatoes and I’ve been loving it for breakfast, lunch, and even as a snack.

I’m excited to bring you more delicious and fun recipes like this one this season so come check back often or sign up for my newsletter to get all the latest updates. Hope you have a beautiful weekend, friends!

Paleo Vegan Bruschetta Sweet Potato Toast

Bruschetta Sweet Potato Toast
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 large tomatoes or 3 medium tomatoes, chopped
  • ½ onion chopped
  • 1 garlic clove, minced
  • ¼ cup chopped basil leaves
  • 2 tbsp nutritional yeast
  • 2 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper
  • 2 medium sweet potatoes
Instructions
  1. In a big bowl, mix together all the ingredients, except for sweet potatoes. Let sit for at least 10 minutes.
  2. While the bruschetta marinates, cut sweet potatoes lengthwise into ¼ inch thick pieces.
  3. Pop the sweet potatoes slices in the toaster until cooked through, about 5 minutes. Alternatively, you can bake them in the preheated 400 degree F oven for 30 minutes, flipping halfway through.
  4. Top with spoonfuls of bruschetta, and serve!

Paleo Vegan Whole30 Bruschetta Sweet Potato Toast - Perfect for Spring!

Paleo Korean Caramelized Sweet Potatoes (Goguma Mattang)

Paleo Korean Caramelized Sweet Potatoes Goguma Mattang

 
I remember eating these caramelized sweet potatoes when I was young for every holiday in Korea with my family. I came to the US when I was 6, but I can still recall gathering with my relatives and eating a feast of delicious Korean foods. I especially loved Lunar New Year, because this was when all the kids would bow to the elders to wish them a bountiful New Year, and in return, they would hand the kids money. It was the best part!

Lunar New Year is just around the corner (Jan 28th) and while I don’t celebrate it like I did in Korea, when Christine from Vermilion Roots asked if I would like to join in on a virtual Lunar New Year party with other awesome food bloggers, I had to say yes!

Paleo Korean Caramelized Sweet Potatoes Goguma Mattang

Paleo Korean Caramelized Sweet Potatoes Goguma Mattang

Paleo Korean Caramelized Sweet Potatoes Goguma Mattang
 
The recipe I’m contributing is called Goguma Mattang in Korean, and it’s basically deep fried sweet potato wedges that are coated in sweet caramel sauce. They are sticky on the outside and crispy on the inside, and they are pretty much the most addicting dessert ever.

I don’t like to deep fry anything at home, since I like to use stable, heat-resistant oils like coconut oil or duck fat for frying, and it can get super expensive with those healthy oils. So I baked the sweet potatoes in high heat then broiled them to get them extra crispy, and it worked so well!

Paleo Korean Caramelized Sweet Potatoes Goguma Mattang

Paleo Korean Caramelized Sweet Potatoes Goguma Mattang


 
Even if you don’t celebrate Lunar New Year, I hope you end up making these, because they are absolutely delicious! The honey caramel sauce enhances the sweetness of the potatoes, and this mattang makes me miss my family and Korea so much.

5.0 from 2 reviews
Paleo Korean Caramelized Sweet Potatoes (Goguma Mattang)
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 lb Japanese sweet potatoes (about 1 large or 2 small)
  • 2 tbsp coconut oil, divided
  • ¼ tsp sea salt
  • 2 tbsp coconut sugar
  • 2 tbsp raw honey
  • Sesame seeds, for garnish
Instructions
  1. Preheat oven to 450 degrees F.
  2. Cut the sweet potatoes in half lengthwise, then cut them into thick wedges making sure they are all evenly sized.
  3. Coat and toss the sweet potato wedges with 1 tbsp of coconut oil and sea salt.
  4. Spread the sweet potato wedges on a baking pan and bake for 25 minutes, flipping halfway through, until the sweet potatoes are golden.
  5. Turn up the oven to broil, then broil the sweet potatoes for 2-3 minutes until they are extra crispy.
  6. Once the sweet potatoes are done, heat a large skillet over medium heat and add 1 tbsp coconut oil, coconut sugar, and honey.
  7. Once the sauce begins to boil, turn the heat to low to simmer until the coconut sugar is dissolved.
  8. Turn off the heat and add the sweet potatoes to the skillet and stir to coat.
  9. Sprinkle with sesame seeds and lay the coated sweet potatoes on a parchment paper, making sure they don't touch each other.
  10. Cool for at 5 minutes before serving. Enjoy immediately!

#SweetLunarNewYear Virtual Party!

The following food bloggers and I have come together for a virtual #SweetLunarNewYear party, so come join in on the fun! They have all contributed amazing delicious dessert recipes specific to their countries so I think it’ll be a cultural learning experience as well:

Snow Fungus Soup by Vermilion Roots
Indonesian Honeycomb Cake (Bingka Ambon) by What To Cook Today
Chinese Peanut Cookies by Wok & Skillet
Vietnamese Steamed Rice Cakes by A Taste of Joy and Love
Gluten-Free Chinese Almond Cookies by Grits & Chopsticks
Black Sesame Shortbread Cookies by Little Sweet Baker
Ice Cream Mooncakes by Brunch-n-Bites
Coconut Red Bean Pudding by The Missing Lokness
Cashew Nut Cookies by Anncoo Journal
One Bite Pine Nut Cookies by Yummy Workshop
Baked Coconut Walnut Sticky Rice Cake by Jeanette’s Healthy Living
Black Sesame Cream Puffs by Pink Wings
Cashew Nut Cookies by Roti n Rice
Mini Peanut Puffs (Kok Chai) by Malaysian Chinese Kitchen
Thousand Layer Cake (Lapis Legit) by Daily Cooking Quest
Pineapple Cookies (Nastar) by V for Veggy
Almond Orange Spiral Cookies by Butter & Type
Three Color Dessert (Che Ba Mau) by The Viet Vegan
Year of the Rooster Mochi by Thirsty for Tea
Korean Tea Cookies (Dasik) by Kimchimari
Sweet Sticky Nian Gao (Kuih Bakul) by Lisa’s Lemony Kitchen
Sweet Rice Balls with Peanut Butter (Tang Yuan) by Omnivore’s Cookbook
Candied Ginger (Mut Gung) by Plant Crush
Chick Egg Tarts by Dessert Girl
Red Bean Soup with Black Glutinous Rice by Nut Free Wok
Orange Scented Sweet Red Bean by Lime and Cilantro

Come join the party on Instagram, Facebook, and Twitter, and share your sweet Lunar New Year recipes by using the hashtag #SweetLunarNewYear. Hope you have a healthy and prosperous New Year!

Paleo Gluten Free Vegan Korean Caramelized Sweet Potatoes Goguma Mattang