It’s almost Christmas and I have been a busy little elf baking lots of delicious goodies. Check out my last post to find out what recipes I made! Anyways more on holiday goodies later.
Jump to RecipeI picked up my turkey from a local farm and it’s massive! Where you get your turkey from greatly dictates how it will taste. You know what they say.. a happy turkey is a delicious turkey (or at least I think that’s what they say)!
I am also thinking of putting up a post letting you know what I will be cooking for my Christmas dinner. Let me know if you would be interested in that post.
Okay I am getting side tracked. Hassleback sweet potatoes…right. So these bad boys are delicious, super easy to make, and remind me of an appetizer you would get at a restaurant. I used Japanese sweet potatoes but you could use, the Hannah variety or the Jewell variety as well. Fresh herbs are also an option, but if I am being real with you…its been -40 degrees Celsius here for two weeks and the produce at the grocery store isn’t looking too hawt if you know what I mean. So I use dried herbs. But if you are somewhere warm and the produce is good then by all means use the fresh herbs! This is my second time making these and they really are delicious and nice way to switch up an everyday staple.
Hope you enjoy them!
XO Meagen Ashley
*This recipe was shared on the Paleo AIP Recipe Roundtable
AIP Hassleback Sweet Potatoes
Ingredients
- 4 medium sweet potatoes Japanese or Hannah variety
- 2 tbsp lard of choice duck fat
- 1 tsp rosemary
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp sea salt
- 2 cloves fresh garlic, minced
Instructions
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Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil.
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Scrub the sweet potato skins thoroughly. Make 1/8-1/4 inch thick slices along the sweet potato about 2/3 of the way through.
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Place the sweet potatoes on the lined baking sheet. Brush the tops with a tbsp of lard and sprinkle with salt. Place in the oven and bake for 60-70 minutes or until they are soft.
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In a small bowl mix 1 tbsp of lard, minced garlic, thyme, oregano, and rosemary. Stir. Remove sweet potatoes from the oven and brush the mixture on top of the cooked sweet potatoes.
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Serve immediately.
