This flavorful side dish from the book, Make It Paleo II is a nice refreshing change from plain sweet potatoes. It's Paleo and AIP-compliant and can be made Whole30 too.
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Servings: 4
Calories: 255kcal
Ingredients
3large White Sweet Potatoes
1.5tbsCoconut Oilmelted
1tspSea Salt
1/2 Grated zest of 1/2 Lemon
For the Citrus Dressing:
Juice of 1 Lemon3 tbs
1/4cupExtra-Virgin Olive Oil
2tbsFiltered Water
PinchSea Salt
PinchGround Black Pepperskip for AIP
2tspCoconut Sugarskip for Whole30
1/4cupa handful fresh Cilantro Leaveschopped
1tbschopped fresh Chives
1/4medium Shallotthinly sliced
Instructions
Preheat the oven to 375 F.
Peel and chop the sweet potatoes into bite-sized pieces. Spread the sweet potato pieces evenly over a large rimmed baking sheet lightly greased with coconut oil. Toss with the melted coconut oil and season with the salt. Roast for 40 minutes, or until fork-tender, stirring every 15 minutes to ensure that they cook evenly and to prevent burning.
While the sweet potatoes are roasting, make the dressing: Combine the lemon juice, olive oil, water, salt, and pepper in a small mixing bowl, whisking to blend the oil with the acid. Add the coconut sugar and whisk again until it has dissolved into the dressing. Add the cilantro, chives, and shallot and whisk again to combine the ingredients.
Remove the sweet potatoes from the oven and carefully transfer them to a large glass mixing bowl. Pour the dressing over the potatoes and carefully mix to coat the potatoes evenly in the dressing. Sprinkle the lemon zest over the top of the potatoes and stir again. This dish can be served warm or cold.
Notes
This recipe is dairy-free, nut-free, egg-free, and nightshade-free.