Rosemary Roasted Sweet Potatoes

6
860

 

 

Kyler Robert William Allison joined me for this video. While these were only a part of another dish, they were definitely “scarfworthy”. You know scarfing, right? Urban dictionary defines it as eating voraciously. Anyway, we had some fun in the kitchen and Kyler wanted to use “Paleo!” as the tagline, so if you hear us yelling “Paleo!” randomly, you know why…

I’m a huge fan of sweet potato fries, but often times, the frozen, restaurant variety are batter fried in vegetable oil. While paying extra to eating orange fries makes you feel better, it isn’t always the case. It is difficult to get a sweet potato to crisp up, but we’ve proven it’s possible with the Sweet Potaco, and we prove it again here with olive oil as the cooking agent. Because sweet potatoes go soft, they batter them in a flour mixture which lends its crispy characteristic, but yields a fry that is arguable less healthy than McDonald’s…

So, what are we to do about it? Make my Rosemary Roasted Sweet Potatoes as Kyler and I do in this video…

Give these potatoes a go and be sure to share pics if you do. I’ll be adding a “Subscriber Pics” album to my Facebook page where I’ll share all pics that you guys share with me. If you do make these potatoes, then stay tuned for Chicken Paisano’s later this week, where you’ll find a great way to feature them in an Italian family-style meal.

Until then, “Keep It Paleo!”

Your Pal,

Paleo Nick

While Kyler and I aren’t Chef’n it up in the kitchen, we sometimes workout together

Rosemary Roasted Sweet Potatoes

Ingredient List:

  • 4-5 Sweet Potatoes or Yams, skin on, cut in quarters then on a bias
  • 3 Tablespoons Minced Garlic
  • 1oz. Rosemary, pulled from twigs and minced finely
  • Kosher Salt, to taste (approximately 3 large pinches)
  • Black pepper, to taste (approximately 1.5 large pinches)
  • 3 Tablespoons Olive Oil, or as needed

Preparation Instructions:

  1. Preheat oven to 350°F and line a half sheet pan with aluminum foil.
  2. Combine all ingredients in a large mixing bowl and mix well/toss until potatoes are uniformly coated.
  3. Pour seasoned potatoes onto the sheet pan and spread them out into a single layer.
  4. Bake for 20 minutes and then remove from oven to turn over and add more olive oil if necessary.
  5. Turn oven up to 400°F and return to oven for 20 additional minutes.
  6. PALEO! They are done!
  7. Enjoy with your friends and family. Eat them warm, cold, with a steak, with some ice cream, frozen as ice cubes in some sun tea, etc… 
  8. I promise you that your friends will appreciate you sharing, I also promise you that they won’t last long… the potatoes, not your friends 🙂

“Keep It Paleo!”

Zone Breakdown:

Protein: (0)

There are no Proteins in this recipe.

Carbohydrates: (13-16)

Sweet potato/yams measure in at about 95g per block.  The average sweet potato/yam is about 300g so we say there are about 3 blocks per sweet potato.  Since we are using 4-5 we will have somewhere between 12-15 blocks of carbs from sweet potatoes.  In addition, we will add about 1 carb block from Garlic.  There is about 1 clover per teaspoon, and we know that about 10 cloves equal one block.  Since we have 9 teaspoons worth of garlic, we are going to count it as one block.

Fats: (27)

All of our fats are coming from the Olive Oil.  There is 1/3 of a teaspoon in each block so therefore 9 blocks per tablespoon, which gives us a total of 27 blocks of fat for three tablespoons.  This will vary depending on if you use more or less to cook the potatoes in.

Balancing Act:

We have a 2-1 ration on the carbs to protein.  When we divide the meal up, break it into 6 3-carb block meals, and that will give you 1.5 protein blocks.  The fats will be added depending on how much garnish you add to the meal.

6 COMMENTS

Leave a Reply