Nourishing Traditions and Farm Fresh Sweet Potatoes
Merry Christmas Eve! Here is a new way to prepare sweet potatoes for your holiday meal tomorrow. Typically, at our home we have made candied sweet potatoes or sweet potato casserole with marshmallow on top. Now that we are trying to avoid the sugar, I find this recipe from Sally Fallon’s Nourishing Traditions cookbook to be just different enough to help our family transition away from the sugary sweet side dishes! And, since they bake on a cookie sheet, they easy to squeeze in the crowded oven with a huge turkey!
You’ll notice in the above photo that the sweet potatoes are covered with dirt. Farmers tell me that the soil helps to preserve the sweet potatoes for a longer period of time in the cupboard. Love the folksy wisdom I glean from the farmers market!
Slice the Sweet Potatoes Crosswise, Move to Tea Towel to Dry
Slice the Sweet Potatoes Crosswise, Move to Tea Towel to Dry
Sweet Potato Dollars
Serves 4
3-4 Sweet Potatoes
3 TBL raw butter
3 TBL Extra Virgin Olive Oil
Celtic Sea Salt
Directions
Peel potatoes and slice crosswise at 1/4-inch intervals into “dollars.” Brush two cookie sheets with mixture of butter and oil. Arrange the dollars in one layer and brush with the remaining butter and oil. Season lightly with sea salt. Bake at about 45 minutes at 350 degrees. (I turn the dollars using tongs at least one time.)
Sweet Potatoes Oiled and Ready for the Oven
Kimberly Hartke is the publicist for cookbook author, Sally Fallon Morell. Sally’s Nourishing Traditions cookbook is a bestseller which promotes healthy recipes from farm fresh foods.
To find healthy fats and butter products such as used in this recipe, please visit our Resources page.
5 Comments
Oh, I’ve made those a few times. They ARE indeed delicious.
These are great! I love these ones, and it is one of our favorite ways to make sweet potatoes.
The best way (in my opinion) to cook sweet potatoes is to bake and puree them.
Punch a couple of holes in them, and stick ‘em in the oven at 425 F, directly on the rack, for about an hour. (Be sure to put some tin foil down on the other rail–they will drip.) Let ‘em cool, peel off the skins, then puree the remaining sweet potatoes. Should taste like a dessert. If not (and/or you’re not using freshly picked, organic potatoes), then do this:
Add a can of coconut milk (should have no added sugar) to a saucepan with 2 sticks of cinnamon. Boil lightly ’til it reduces in half. Then, stain out the cinnamon and add it to your sweet potato puree. Time consuming, but easy, and believe me, worth it.
Thanks for the recipe, Mike! If anyone tries this, please come back and comment and tell us how it worked out for you!
My family loves these. Instead of the olive oil, however, I use coconut oil. Delicious!! My kids can make them – which makes them even better.