I’m still searching for the perfect sweet potato recipe. This recipe turned out pretty well, after I added butter… but leave the butter out if you’re eating Paleo. I couldn’t eat this every week, but on occasion it’s definitely worth keeping in the rotation.
Garlic Mashed Sweet Potatoes
Slightly adapted from Paleo Effect
- 2 cloves garlic, minced
- 2 sweet potatoes, skinned & diced into 1/2 inch cubes (skin them. the skins are gross)
- 2 tb olive oil
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1/3 c milk
- 1/2 tsp lemon juice
- 1 tb butter, softened
- Toss the sweet potatoes with garlic, olive oil, sea salt, & pepper.
- Spread on a baking sheet & bake at 400 for 25 minutes, or until potatoes are very soft. Shake once or twice to rotate.
- When the sweet potatoes are done, put them in a bowl with milk, lemon juice & butter. Mash all ingredients together until desired consistency is reached.
- Add additional salt & pepper to taste.
After my mom gave me this recipe a couple of years ago, restaurant french fries taste… bland. Boring. Greasy.
These fries are… tasty. Crisp. Spicy. Flavorful. Much better! And better for you, since they’re baked. The measurements given are guesstimates- I just sprinkle the spices on, just like my mom told me to 🙂 If you don’t want spicy fries, cut down on the spices, or play with the spices you use.
Baked French Fries
From my mom 🙂
- 6-8 large potatoes
- 3 tb olive oil
- 2 tsp garlic powder
- 2 tsp chili powder
- 1 tsp ground black pepper
- 1 tsp paprika
- Wash the potatoes; cut into french fries (cut each potato into halves lengthwise, then in half lengthwise again, to make wide, thin slices. Cut each slice into 1/4 inch thick fries).
- In a large bowl, pour olive oil over fries. Sprinkle all spices on top.
- Spread fries, in a single layer, on a baking sheet (or two). Bake at 400 for 25-30 minutes, or until golden brown.
- You can spray the baking sheets with cooking spray first, but the oil on the fries is usually enough to keep them from sticking.
I’ve probably had potato skins once in my life… but I’ve thought they look tasty for awhile now. So I decided to make some in honor of the Super Bowl. But when I went looking for a recipe, I found a lot that involved frying. I don’t fry food. Ever. I saute, but not fry. Cody fries every once in awhile, but I don’t. First of all, I think frying smells bad. And all that grease upsets my sensitive stomach. And all that grease is bad for you.
So I was pretty happy to find a baked recipe. And damn were they good! Cody said they were as good as in a restaurant 🙂 I actually combined two recipes, one for the potato skins, and one for the baked potatoes. Soooo good!
Baked Potato Skins
Adapted from All Recipes and What’s Cooking America
- 4 large baking potatoes
- 3 tb olive oil + more for coating the potatoes
- sea salt for coating potatoes
- 1 tb grated Parmesan cheese
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/8 tsp pepper
- 8 strips of bacon, cooked & crumbled
- 1 1/2 c shredded Cheddar
- 4 green onions, sliced (optional)
- Wash the potatoes. Poke holes in the with a fork; at least 4 sets of holes per side.
- Coat potatoes in olive oil, then in sea salt.
- Place tinfoil on the rack in your oven; place potatoes on top of tinfoil.
- Bake at 350 for 60 minutes.
- Remove baked potatoes from oven. Allow to cool, then rub most of the salt off.
- Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4 inch shell.
- Combine oil, Parmesan, garlic powder, paprika, and pepper; brush over both sides of the potato skins.
- Place skins on a greased cookie sheet. Bake at 475 for 7 minutes.
- Remove skins from oven; flip each one over & return to oven for 7 more minutes, or until crisp.
- Remove from oven again. Sprinkle bacon pieces and Cheddar inside skins.
- Bake 2 minutes longer, or until cheese is melted.
- Serve immediately, topped with sour cream and green onions.
I made these for our subdued Christmas dinner, along with steaks. They were pretty tasty… I doubled the recipe so we had enough for dinner & lunch the next day for both of us. I didn’t have nearly enough bacon, or chives, but I think this recipe would be pretty amazing as written 🙂 The recipe below is the original (I used 4 potatoes).
Twice Baked Potatoes
- 2 medium potatoes
- Sea salt
- 2 oz. cream cheese
- 3 tb milk
- 1 tb butter
- 1/2 c shredded cheddar cheese, divided
- 3 strips bacon, cooked & crumbled
- 1 tsp chives
- 1 tsp salt
- 1 tsp pepper
- Preheat oven to 400. Wash potatoes, poke holes in them, & rub with sea salt.
- Place on a baking sheet & bake for 1 hour (or until potatoes are tender).
- Remove from oven & slice in half length-wise. Allow to cool for 10 minutes.
- Scoop out the pulp, leaving a thin potato skin shell.
- Place the pulp in a medium bowl & mash.
- Mix the cream cheese, milk, butter, bacon, chives & 1/4 c cheddar in a bowl. Add the mashed potatoes & mix well. Sprinkle with salt & pepper.
- Place the potato skin shells back on the baking sheet. Scoop the potato filling into each shell & top with the remaining 1/4 c cheese.
- Bake for 20-25 minutes, or until cheese is melted (it actually only took about 15 minutes for me)
These were actually really good! They’re just a little sweet and have good flavor. Sweet potatoes are a healthy alternative to regular potatoes, because they have less starch. The only bad thing about this recipe is that sweet potatoes are hard to cut up!
Smashed Sweet Potatoes
inspired by The Eat-Clean Diet for Family & Kids by Tosca Reno
- 2 medium sweet potatoes, peeled & cut into chunks
- 1 large carrot, or a handful of baby carrots, cut into chunks
- 1 can low-sodium chicken broth
- Boil the sweet potatoes & carrots in water until soft, about 20 minutes.
- Drain the cooking water.
- Add chicken broth & smash with a potato masher
PS… do NOT put all the peels down your garbage disposal at once 😉