Tag Archives: sweet potatoes

Roasted Sweet Potatoes with Toasted Cheese

Root veggies are in season with an abundance to select from already. You can use sweet potatoes, yams or garnet yams for this recipe. You are dairy free? No problem. Bake them the same way as described below and omit cheese. They are super delicious either way! 🙂

yams with broiled cheese blog


  • 4 small sweet potatoes, halved lengthwise
  • 2 Tbsp olive oil
  • Salt and black pepper
  • 3 oz Fontina cheese, grated (3/4 cup) – I could not find this in my local grocery store and used Comte cheese instead.. you can’t really go wrong with any cheese though, so use your favorite cheese or just Parmesan works great!
  • 1 1/2 oz. Parmesan, grated (1/3 cup)


  • Heat oven to 425*
  • Rub potatoes with oil and season with salt and pepper
  • Bake, cut side down, on a baking sheet or glass pan until golden brown and tender, ~20 minutes (fork inserts very easily)
  • Turn over to broil
  • Combine cheeses and sprinkle on potatoes cut-side up
  • Broil until cheese is melted and golden brown, 2 to 3 minutes
  • Serve warm


Baked Orange Rosemary Chicken with Sweet Potatos // Paleo and Whole30

Ok, so….I may or may not have forgotten to write the recipe down after I made this, but it really was so easy that I’m fairly certain this is it haha. :}

The Huz introduced me to bone in chicken.  I mean, I’d had it before, but I think I thought it was harder or not as good-what was I thinking??  When you cook things with the bone in, they are so much moister and more delicious!!  I personally don’t eat the skin, but I was told it pretty darn tasty too!  AND…because it’s so moist and delicious all on it’s own, you really don’t have to do much to it-WIN!Blog Paleo Baked Orange Rosemary Chicken-1Ingredients

  • 4 bone in chicken breasts
  • 2 Tablespoons coconut oil
  • 1 Tsp garlic
  • 6 clementines or mandarin oranges
  • 1 medium sized onion
  • 2 sweet potatoes (there is some debate on whether sweet potatoes are “paleo”, but since some websites say they are, I’m going with them 🙂 )
  • 4 sprigs of rosemary
  • Sea Salt and Pepper to taste.


  • Preheat oven to 400 degrees
  • Peel and cube the sweet potatoes.  ( I asked the Huz to get them, and he came back with the “white” ones.  I always get confused on what the orange ones are (yams), and I do believe it’s different depending on what part of the country you live in… Anywho, the ones in the picture look like regular potatoes, but they are sweet 😉 )
  • Dice the onion
  • Melt the coconut oil
  • Peel 3 of the oranges, and squeeze the juice from them into the melted oil
  • Add garlic to the above liquid
  • Toss the potatoes and onions in the above liquid.
  • Place the chicken breasts in a 9×13 baking pan and spread potatoes and onions around them, letting them get coated with the oil/garlic/orange juice liquid.
  • Grind a little salt and pepper over the entire dish-I don’t use much.
  • Peel the last 3 oranges and place pieces as well as the rosemary sprigs around the dish.
  • Bake uncovered for an hour, or until potatoes and chicken are fully cooked (time will vary depending on the size of the breasts you get).



Spicy Pork and Sweet Potato Stew

This is a wonderful hearty fall stew. Serve with a crisp apple cider!Blog spicyporkstew


  • 1 Tbsp high-heat oil like coconut
  • 1-2 lbs boneless pork shoulder or pork loin, cut into 1″ cubes
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tsps. ground cumin
  • 1 tsp ground coriander
  • 2 chipotle peppers in adobo sauce, minced, plus 2 Tbsps adobo sauce (look for gluten free as some adobo sauces have wheat as an ingredient)
  • salt/pepper, to taste
  • 1 (12 oz) bottle beer
  • 3 cups chicken stock
  • 2 large sweet potatoes or yams, peeled and cut into 3/4 inch cubes
  • Top with fresh cilantro and sour cream


  • Heat oil in large heavy pot over medium-high heat
  • Brown the pork and transfer to a bowl and set aside
  • Reduce the heat and add onion and cook, scraping the browned bits from the bottom of the pot, until the onions are soft, about 10 minutes
  • Add the garlic
  • Add reserved pork, cumin, coriander, chipotle peppers, adobo sauce, salt and pepper, stir to combine
  • Pour in beer and chicken stock and bring to a boil
  • Reduce heat to a simmer, cover and cook for an hour, stirring occasionally
  • After 1 hour, add sweet potatoes and simmer until pork is tender and potatoes are cooked through, ~30 minutes or so
  • Serve with cilantro and sour cream (or omit sour cream and add avocado as a paleo option)