Southwestern Sweet Potatoes

Tis the season for sweet potatoes! I am saving the traditional sweet potato casserole for Thanksgiving and trying a few different ways to jazz up those toes until then.

*Meal currently not pictured*

Publix: 1 Can of Greenwise Organic Black Beans, Organic Grass Fed Ground Beef, Jalapeño, Organic Girl Spinach, Tofutti Better Than Sour Cream, Onion, Garlic and Organic Garden of Eaten Salsa

Whole Foods: 2 Organic Sweet Potatoes, 365 Paprika and Colavita EVOO

Option 1: Cheese. If you do not add cheese to this meal it would be a perfect addition to your Paleo diet.

Option 2: Veggie Shreds found at Publix and Whole Foods. Veggie Shreds can be a bit salty so keep that in mind when seasoning your beef, as well as how much you add to the top of the food.

Start by washing the sweet potatoes. Cut both in half and place on a covered tray. Heavily drizzle EVOO on the sweet potatoes. Put in the oven and let those bad boys bake for a bit.

Take this time to open your canned vegetables, cut and chop vegetables, shred cheeses and measure out anything else out that you want to layer on your potato.

Lastly, start cooking your beef in the pan. This is when I use the paprika. The measurement is to your liking as I enjoy foods with a kick way more than the average person.  By the time your meat has cooked, the sweet potatoes should be finished cooking as well. Top ingredients as you please and enjoy!

I found the recipe on Pinterest and adjusted it so that I used what we already had in the refrigerator and cupboard. We had some cheese that was about to go bad, therefore making the dish as I cooked it not Paleo.

Note: I highly recommend purchasing a toaster oven if you have a busy lifestyle and don’t have 30 minutes to wait for a regular sized oven to pre-heat, then an additional hour to wait on your food to cook. The sweet potatoes took about half the time to cook as noted in the recipe link. That’s a helpful tip of the day;)


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