Sweet Potato Casserole

This is the last recipe in my Thanksgiving holiday repertoire, but have no fear I have already started my Christmas menu!

4-6 Peeled, diced and boiled sweet potatoes
1 Tbsp Cinnamon
1/2 tsp Nutmeg
1/2 C Pure maple syrup + a few extra TBSP's
1/2 C Coconut milk
1 C Pecans

Mash the boiled potatoes with the spices and maple syrup until smooth. Slowly pour in the coconut milk and blend until its creamy. Put into a baking dish and top with the pecans and drizzle a few TBSP's of maple syrup over the nuts. Bake covered at 350 for 45 minutes uncover and bake an additional 15 minutes to toast the nuts.

Paleo Chips

If you haven't tried sweet potato chips yet you need to give these a shot! They are crisp and sweet and we all know that sweet potatoes are a great re-feed. I made some plain and I made some spicy by sprinkling some cayenne pepper on them before they went in the oven. I also tried sprinkling some with cinnamon and they seemed like a real treat that way!

Sweet Potato Chips

Sweet potato

1 tsp Olive oil per potato

Sprinkle of sea salt

Cayenne (optional)

Cinnamon (optional)

Cut your sweet potato into thin slices you can use your food processor for this or do it by hand. I tried both ways and I think they turned out thinner by hand which made them a little crisper. Put your sliced potatoes in a bowl and drizzle with they olive oil. Lay on a cookie sheet in a single layer and sprinkle with your salt or spice of choice. Bake a 250 degree oven for 1 1/2 hours turning every 30 minutes. If you have leftovers (good luck with that!) store them in an air tight container that will keep the moisture out!