READ THIS FIRST:
Oh hey there! You probably found this site and recipe because you’re doing Paleo or a Whole30 and you wanted a recipe.
Dieting (and Paleo in particular) actually made me crazy and I had a really messed up relationship with food when I originally posted this recipe. I now specialize in helping women just like you to break free of the shackles of dieting and feel amazing in the body you have today (not the one you wish you had).
I keep this recipe here because I know when I was in the depths of my food obsession, I was spending more time on meal prep than actually living my life. I broke up with Paleo a long time ago and it helped me find the freedom I was seeking all along. You may find this post helpful (the #1 reason you’re not losing weight on Paleo) or check out my full story and how I help women here>>>
And if you just want the recipe, here it is…
Ingredients (serves ~8):
– 4 sweet potatoes – peeled and diced into bitesize chunks (I used a combo of japanese purple yams and your standard orange sweet potato to add colour variation)
– 6 slices of bacon (pastured, no BS added – do not cut corners with bacon) – cut into 1/4 inch pieces
– 1 red onion – finely sliced
– 3 cloves of garlic – chopped
– 1/3 C olive oil
– one half of 1/3 C white wine vinegar (in other words 2:1 olive oil to vinegar)
– 2 tsp maple syrup (optional! Not needed, but I wanted a little kick since I was entertaining)
– 4 green onions – chopped
– 1/2 C parsley (~1/2 a bunch) – chopped
1. Cook sweet potatoes – fill a large pot and bring to a rolling boil. Add sweet potatoes and boil for ~6-8 minutes (as soon as you can easily fork one, remove it). Drain and rinse with cool water to stop the cooking process – you do not want mushy potatoes. Put potatoes in a large bowl.
2. In a medium skillet, heated to med-high, cook the bacon bits until crispy. Spoon out the bacon onto a plate lined with paper towel. Drain some of the fat out (save this fat to use for cooking later!) and leave about 2 tsp in the pan.
3. Add the onion and cook until its softened and begins to caramelize. Add the garlic and saute for 2 more minutes.
4. Turn skillet to a low-medium heat. Add the olive oil, vinegar and maple syrup. Allow the vinegar to reduce for about 3-4 minutes.
5. Pour onto sweet potatoes and mix thoroughly.
6. Add the green onion and parsley just before serving and mix around thoroughly.
7. Top with some parsley for garnish.As I said above, this stores well in the fridge and tastes better by the day. Serve slightly chilled or at room temperature.
This recipe was a huge hit and one person said, “I do not like sweet potatoes, but if they tasted like bacon (like these), I would eat them all the time.” Isn’t that true with everything?