Tag Archives: sweet potato

The Paleo Kids Cookbook Giveaway + Sweet Potato Bacon Tots

Sweet Potato Bacon Tots

It’s time for another giveaway (and a delicious recipe)! Jennifer Robbins of Predominantly Paleo has come out with another amazing cookbook, and this time it’s to get kids into the kitchen! I don’t have kids myself, but I AM passionate about getting them involved with cooking at an early age so they can learn the importance of healthy, home-cooked meals.

The Paleo Kids Cookbook is filled with nutritious, allergen-free recipes without grain, gluten, dairy, or refined sugar, and majority are also nut- and egg- free. It’s perfect for parents who are transitioning their kids to the paleo diet without having them feel deprived or left out because they can’t eat certain foods that their friends can. Food allergies in children are becoming more and more common these days, and this book has 100 recipes that are kid-friendly, seriously delicious, and so much fun! I’m always a kid at heart so yes, I’ll be trying out all the recipes that take me back to my childhood like Gummy Worms, Graham Crackers, Grain-Free Corn Dog Dippers, and Strawberry Shortcake Bites!

Sweet Potato Bacon Tots

The thing I love most about this cookbook is that for every recipe, there’s a “For Little Hands” section that gives suggestions on how your child can help with the preparing and cooking, and what they’ll need supervision on. Even if you aren’t Paleo, it’s a must-have cookbook for your family if you need help getting them to eat healthier but aren’t sure where to start. All the recipes are easy to follow and made with wholesome, nutritious ingredients. And I’m so excited to give away a copy to one of my readers! If you want to get your hands on a free copy, enter below:

This giveaway is open to US residents only. It will be open for entry until September 21st at 11:59pm PST. The winner will be announced below and will also be contacted by email.

As a sneak peek, I’m also excited to share one of the recipes from the cookbook with you today! I had to try this Sweet Potato Bacon Tots recipe when I saw it because I used to love tater tots as a kid, and I just couldn’t get past it when I saw the addition of bacon. And you honestly can’t go wrong with the combination of sweet potatoes and bacon.

Sweet Potato Bacon Tots

Sweet Potato Bacon Tots

By the way, that dipping sauce you see? It’s called Awesome Sauce, and it truly does live up to its name and I wanted to dip EVERYTHING in it. I can’t share the recipe, but you can grab it in the cookbook!

As for these tots, they were ridiculous (in SUCH a good way). Crispy on the outside, warm and soft in the inside, and the bacon just elevated it to a whole new level. I can honestly say that they were better than the ones I used to eat at as a child. I will mostly definitely make these the next time I want to cook up something fast and tasty for brunch.

Sweet Potato Bacon TotsWant more tasty and healthy kid-friendly recipes like this one? Enter the giveaway above or purchase The Paleo Kids Cookbook on Amazon!

Sweet Potato Bacon Tots
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
  • 1 large sweet potato
  • 5 strips of crispy bacon, chopped
  • Up to 1 tsp garlic sea salt (to taste)
  • ½ tsp onion powder
  • ½ cup (80 g) potato starch or cassava flour
  • Avocado oil or light olive oil for frying
  • Awesome Sauce (optional - recipe in the book!)
Instructions
  1. Boil the sweet potato submerged in water for about 10 minutes. Remove the sweet potato from the boiling water and once cool enough to handle, peel or slice the skin off. Grate the sweet potato, using a hand grater, mandolin, or food processor.
  2. Once the sweet potato is grated, use a hand towel or a few paper towels to squeeze out the excess water from the potato. This step is important, as you do not want to have soggy tots!
  3. Add the other ingredients (minus the oil and sauce) to the grated sweet potato in a mixing bowl and combine by hand. Preheat the oil for frying in a large skillet over medium/high heat; it does not need to be enough oil for deep frying, but it should be enough to generously cover the bottom of the skillet.
  4. While the cooking oil heats, begin shaping your tots. Roll about a tablespoon (15 g) of the dough into a ball, and then elongate it and flatten the ends to give it that distinctive tot shape.
  5. Fry the tots, rolling them around on all sides to make sure they crisp up. Once all sides are cooked, around 5 minutes or more, use a slotted spoon or skimmer to remove the tots and transfer them to a towel-lined plate to cool slightly. Serve along or with Awesome Sauce.
Notes
FOR LITTLE HANDS: Allow your child to help shape the tots. It's okay if they are not shaped perfectly as they will fry deliciously regardless. Older kids can help fry the tots while supervised.

 
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Kid-friendly Paleo Sweet Potato Bacon Tots - Gluten Free

Avocado Cream Hasselback Sweet Potatoes

avocado cream hasselback sweet potatoesIt’s a few days before Christmas, and I’m definitely feeling the holiday cheer. My parents are here visiting from Korea, and we rented a cabin in Sonoma County to relax and get away for a few days. It’s been pouring rain, but I’m totally fine with it. The place is so cozy with a beautiful fireplace which makes the cabin all on its own. Life goal: fireplace at home. Dream big, Jean… dream big.

Some people get crazy stressed when cooking a holiday meal for many people. I guess I do too, but I also love it. It’s my chance to be creative in the kitchen and make some festive dishes. I love hasselback sweet potatoes, because first, they involve sweet potatoes (duh), and second, they are so simple to make but looks fancy pants. I think that second part makes this dish perfect for the stressful times of the holidays. You can be sure to impress your guests with this beautiful dish filled with Christmas colors!

avocado cream hasselback sweet potatoesavocado cream hasselback sweet potatoesI hope all of you have a wonderful holiday with your loved ones, enjoying great food and each other’s company. Make sure to take care of yourself, and Merry Christmas to those who celebrate!

Avocado Cream Hasselback Sweet Potatoes
 
Prep time
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Ingredients
Hasselback sweet potatoes
  • 6 medium sweet potatoes
  • 3 tbsp ghee
  • Sea salt, to taste
  • 4 slices of thick-cut bacon
  • 1 cup pomegranate seeds
  • ¼ cup fresh chives, chopped
Avocado cream
  • 2 ripe avocados
  • 2 garlic cloves
  • 1 tbsp lime juice
  • 2 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • ¼ tsp ground black pepper (omit for AIP)
Instructions
  1. Preheat oven to 425 degrees F.
  2. Slice the sweet potatoes carefully into thin slices about ¾ of the way through, making sure you don't slice all the way through.
  3. Place the potatoes on a baking dish.
  4. Rub ghee all over the potatoes and carefully between the slices.
  5. Sprinkle generously with sea salt, making sure to salt between the slices.
  6. Bake for 50 minutes, or until the slices are cooked through and tender.
  7. While the sweet potatoes are baking, heat a frying pan over medium heat.
  8. Dice the bacon slices into small bits, and cook them in the heated pan until they are brown and crisp.
Avocado cream
  1. Scoop out the flesh of the avocados into a food processor. Add the rest of the ingredients, then blend until smooth.
  2. Taste and add more salt, if needed
To serve
  1. Plate the sweet potatoes
  2. Spoon and drizzle avocado cream over the potatoes.
  3. Sprinkle with bacon bits, pomegranate seeds, and chopped chives.

Avocado Cream Hasselback Sweet Potatoes - Paleo Gluten Free Whole30

Paleo New England Clam Chowder

paleo new england clam chowderpaleo new england clam chowder

Living in both the East and the West Coasts, I’ve been to a ton of seafood places. I absolutely love seafood, but one thing I can’t eat I get jealous about when I see other people order is clam chowder. Clam chowder always looks so yum and smells amazing too. My dad absolutely loves it and orders it at every seafood place we go to, while I sit there eyeing his bowl in envy. It’s basically a beautiful combination of things I can’t eat: heavy cream, flour, and croutons. My taste buds and my stomach don’t agree sometimes.

So I did the next best thing by recreating it at home in my gluten free and dairy free version. The flavor is spot on and I love that I can enjoy it as much as I want without keeling over in pain (Yes, that does happen sometimes). Using bone broth as the stock even gives it a healing property.

Now, if only someone invented a grain free bread bowl…  

paleo new england clam chowderpaleo new england clam chowderpaleo new england clam chowder
Paleo New England Clam Chowder
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 slices thick cut bacon, chopped
  • 1 onion, diced
  • 2 celery stalks diced
  • ⅔ cup chicken broth or bone broth
  • 1 can full fat coconut milk
  • 3 tbsp arrowroot starch
  • 3 cans 6.5 oz chopped clams (I like Bar Harbor)
  • 1 large sweet potato, cubed
  • Salt and pepper, to taste (omit pepper for AIP)
  • Sliced green onions, for garnish (optional)
Instructions
  1. Heat a saucepan or a large pot over medium high heat and cook the bacon slices until they are crispy, about 5 minutes.
  2. Transfer the bacon slices onto a dish with a slotted spoon, leaving the bacon grease in the pan.
  3. Add onion and celery and saute until soft.
  4. In a separate bowl, stir together chicken broth and arrowroot starch until a thick slurry is created.
  5. Add the slurry, coconut milk, juice from canned clams, and sweet potato cubes, and stir to combine.
  6. Add salt and pepper and stir often while the mixture heats up. The chowder should thicken.
  7. As it starts to boil, reduce the heat to simmer and cook for 15-20 minutes until the sweet potato cubes are soft and cooked through.
  8. Using a fork, mash half of the sweet potato cubes to thicken the chowder even more.
  9. Add clams, bacon slices, salt and pepper (tasting as you go), and cook another 2-3 minutes until the clams firm up.
  10. Sprinkle green onion slices before serving.

Paleo Gluten Free Dairy Free New England Clam Chowder

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.