Happy Easter! Our first Easter as a family of four was an interesting one. Two kids is just a whole new world of insanity. Our goal was to leave the house at 9 this morning and we got into the car at 10:08. As soon as Jake and I got in the car with everything packed and everybody snapped in their car seats we just looked at each other like… What did we get ourselves into!?! It’s been crazy but we are having so much fun. I am really enjoying spending time with these little guys.
We found out Declan has a dairy allergy so I have been completely dairy free since last Tuesday. My skin looks great, but Easter brunch at my grandma’s was not so fun. As if it wasn’t hard enough being gluten free, adding another allergy pretty much guarantees you can’t eat anything at a social function, but there was ham and fruit and I brought these pumpkin/coconut/raisin/apple/egg bars (I will post the recipe as soon as I think of a better name than pumpkin coconut raisin apple egg bars) so it was ok.
For dinner I made my first fully paleo holiday meal. We had honey Sriracha turkey breast, salad with avocado, asparagus and these sweet potato bites.
The inspiration for this recipe came from me walking to my counter to start making Jake’s favorite, sweet potato mash topped with butter, brown sugar and marshmallows. I got as far as opening the bag of sweet potatoes and was just like ughhhh this is going to take so long. Even though it’s not that bad, cooking and mashing sweet potatoes always seems ominous to me, I don’t think I’ve ever actually gotten through the process. Anyway…. I decided to make over this recipe so that it’s paleo, hand held, portion controlled, can be served as an appetizer or a side and you can even skip the marshmallows. In fact Jake and I both agreed the pieces topped with pear tasted better than the ones with marshmallows!
Holiday Sweet Potato Bites
3 large sweet potatoes
1-2 tbsp coconut oil
coconut sugar (brown sugar if you don’t have it)
1 pear (or mini marshmallows)
1. Preheat oven to 350, scrub sweet potatoes well but do not peel. Slice into 3/8″ round slices. (Just kidding, 1/4 to 1/2″ is good, the thinner they are the harder it will be to eat them with your hands)
2. Melt your coconut oil. Places the slices on a greased baking sheet (I used a little of the coconut oil) and brush the slices with the oil. Bake for 18 minutes. While they are baking dice up your pear.
3. Flip the slices. Sprinkle each slice lightly with salt then a little more heavily with sugar.
4. Top each slice with a few pieces of pear or a few mini marshmallows and bake for 5-10 more mins or until sweet potatoes are done.