Creamy Sweet Potato Boats

INGREDIENTS

  • 4 large sweet potatoes & 2 small sweet potatoes
  • 1 large onion (or two small ones – red or white)
  • 1 cup jalapenos (jalapenos from a jar are best here)
  • 1 cup & a tbsp. coconut cream (the top layer of a decent quality can of coconut milk)
  • ½ cup of brown sugar (obviously true paleo would use maple syrup, honey or coconut sugar)
  • 8 slices of bacon

RECIPE

  1. Put the sweet potatoes in the oven at 175 C for 45 minutes.
  2. Fry the bacon until crisp.  Chop it up into small pieces and put to one side.
  3. Dice the onion.
  4. Dice the jalapenos (I blend them for 15 seconds).
  5. In a large bowl mix the bacon, onion, jalapenos, coconut cream and brown sugar together.
  6. When the potatoes have cooked remove them from the oven. Scoop out the flesh of the small potatoes and add into the bowl. Discard the skin. With the remaining potatoes cut them in half (length ways) and scoop out 80% of the flesh from the middle, leaving sturdy “boats”. Add the flesh to the bowl and place the boats in a baking dish.
  7. Mix all of the ingredients together in the bowl until well combined.
  8. Spoon the mixture into the boats and place back in the oven for 15 minutes.

Cauliflower rice

INGREDIENTS

  • 1 Cauliflower (leaves removed)
  • 4 cloves garlic (or a  massive squeeze of garlic puree)
  • ¼ – ½ pint stock (chicken is best but any will do)
  • Coconut Oil
  • Salt and Pepper to season

RECIPE

  1. Cut the whites of the cauliflower up and put into a food processor. Blend until the raw cauliflower has the consistency of rice (if you don’t have a food processer / blender you can always use a cheese grater!)
  2. Heat up a teaspoon of coconut oil in a frying pan over a medium heat. Add the rice to the pan along with the garlic. Cook for about 5 minutes and season. Keep stirring it to prevent it sticking to the pan.
  3. Add the stock and let it reduce down for about 10 minutes until you get the perfect consistency – not too hard and not soggy !

 

Notes

Tailor your rice to your recipe. If you are cooking Mexican food – add in a tbsp. of coriander, if Caribbean add in Thyme………….