Paleo Sweet Potato Salad from The Paleo Kitchen
Today, I’m sharing a recipe from The Paleo Kitchen, the new cookbook from two paleo bloggers whom you surely know: George Bryant at The Civilized Caveman and Juli Bauer at PaleOMG. When you put George’s and Juli’s paleo cooking and food photography skills together, you get a cookbook packed with tasty, gorgeous, grain free recipes. Some of the recipes that I’ve been drooling over from the book include:
- Squash Medley Lavender Soup
- Chicken Apricot Curry
- Slow Cooker Tomatillo Chicken
- Coconut Flour Pumpkin Waffles
- Honey Dijon Sweet Potatoes
Is your mouth watering yet? The recipes are practical and simple but still full of exiting flavors. I love the variety, with everything from breakfast to main dishes to condiments. It also has something that I’ve never seen before in a cookbook: a picture recipe index! For someone who tends to favor a recipe based on appearance, I find this particularly brilliant.
- ½ pound bacon (225 grams)
- 3 large sweet potatoes (about 2 pounds/910 grams), cut into ½-inch (12-mm) cubes
- 4 garlic cloves, chopped
- 2 tablespoons coconut oil
- juice of 1 lime
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 green onions, chopped
- handful of fresh dill, roughly chopped
- dash of red pepper flakes
- dash of ground cinnamon
- salt and pepper, to taste
- Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with foil and lay the bacon flat on the sheet. Bake for 15 to 20 minutes, until the bacon is slightly crispy. Let cool then roughly chop.
- In a roasting pan or rimmed baking sheet lined with aluminum foil, toss the sweet potatoes and garlic in coconut oil and roast for about 30 minutes or until slightly browned. (Cook time will vary depending on size of sweet potato cubes.)
- While the sweet potatoes are roasting, whisk together the lime juice, olive oil, and balsamic vinegar. Toss in green onions, dill, red pepper flakes, cinnamon, and salt and pepper and mix well.
- Once sweet potatoes are finished cooking, toss them together with the dressing and bacon.