I LOVE me some sweet potatoes! But how can you add them to your everyday meals you ask? Let me show you how!
1. Sweet Potato Fries
  • 2 medium sweet potatoes, rinsed and dried
  • 2 tablespoons coconut oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon freshly-cracked black pepper
  • 1⁄2teaspoon  cumin
  • 1 small clove of garlic
  • 1⁄4teaspoon  cayenne

  1. Preheat the oven to 450 degrees.
  2. Cut the potatoes into 1/4″ thin strips, or to your desired thickness and length. Mix all other ingredients together in a large bowl and toss with the potatoes until they are evenly coated.
  3. Transfer the potatoes to a large baking sheet covered with parchment paper. Spread the potatoes in a single layer. Try not to overcrowd or have multiple layers of fries — you want them to be roasted, not steamed.
  4. Place in the oven and cook for 25-30 minutes, turning the fries once or twice during that time to cook evenly. May take more or less time, depending on the size and thickness you cut the fries.
  5. Remove once the edges slightly begin to brown and fries begin to crisp. Sprinkle course salt on top when they are hot out of the oven.
2. Sweet Potato Soup
  • 1 tbsp Coconut Oil
  • 1 medium Onion, chopped 
  • 1/2 clove minced Garlic
  • 1 cup Low-sodium Chicken Broth
  • 1 medium Sweet Potato, peeled and diced 
  • 4 large Carrots, peeled and sliced 
  • 1 Red Pepper, peeled and sliced 
  • 1 tbsp. chopped Ginger
  • 1/4 cup low fat Greek Yogurt
  • Cilantro (optional) 

  1. Heat oil in a large saucepan. Next, add the onion and garlic. Cook for 2-3 minutes or until onion is tender. 
  2. Add the chicken broth and two cups of water. Bring to a boil. 
  3. Add in the sweet potatoes, carrots, red pepper, and ginger. Reduce heat. Cook for 15 minutes. 
  4. Remove from heat and cool in the fridge for 20-30 minutes. Using a slotted spoon, remove the vegetable pieces and puree them in the blender until thick. 
  5. Pour back into the soup and then return to the heat, cooking for 15-20 minutes or until thickened. 
  6. Once almost finished, add yogurt and stir. Serve immediately, topping with cilantro if desired.
3. Sweet Potato Pancakes
  • 1/2 cup pre-mashed Sweet Potatoes (boil to cook, drain, and then mash)
  • 2 Whole Eggs
  • 1 tbsp Coconut Flour
  • 1 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1/4 tsp Baking Soda
  • 2 tsp Stevia or Brown Sugar (depending on nutritional needs)
  • 1 tbsp Coconut Oil
  • 2 tbsp Sugar-free Maple Syrup

  1. Combine the sweet potato with the eggs until fully mixed. Next, stir in the coconut flour, cinnamon, cloves, and stevia/brown sugar. 
  2. Once combined, heat a griddle to medium heat and melt the coconut oil on top. 
  3. Pour batter onto the griddle to make two large pancakes. Cook for 3-4 minutes on one side until edges are bubbling, and then flip and cook for 2-3 minutes more. 
  4. Serve topped with sugar-free maple syrup.

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