When we received Steph’s beautiful book, ‘The Performance Paleo Cookbook’ in the mail…we truly had a difficult time deciding what to make first. Decisions…decisions…decisions. After consulting with my husband and after a long deliberation…the ‘Hasselback Sweet Potatoes’ came out on top. They were intriguing to us. Like something we had never done before. Simple, yet gorgeous in presentation. Easy to prepare, yet complex in flavour. We followed the recipe and hoped for leftovers (crossed our fingers), but we irresistibly gobbled them all up before the vision of ‘tupperware’ container even entered our minds. They really didn’t stand a chance, to be honest!
‘The Performance Paleo Cookbook’ holds something a little special between the pages for everyone!!! Steph offers meals that are geared towards building strength, maximizing recovery, boosting your nutrient intake and refuelling your body. The photos are brilliant and the information included in each chapter may be just what you need to help you get stronger and healthier, one meal at a time. We truthfully cannot recommend this book enough. Other recipes from Steph’s book that we have tried to date include: ‘Creamy Mango Jalapeño Dressing’, ‘Swiss Chard Salad With Toasted Walnuts’ and ‘Baked Cinnamon Carrots.’ Many more are on our ‘to-try’ list!
To read more about her wicked awesomeness happenings…go check out Steph Gaudreau ~ the creator of Stupid Easy Paleo. She’s a nutritionist and science nerd, and she loves to lift heavy things up (and put them back down again). Let her show you how easy it is to eat real, nutritious food!
- 1 lb (454 g) white sweet potatoes
- 1 tbsp (15 mL) melted ghee
- 1 tsp sea salt
- 2 tbsp (30 g) ghee
- 1 small clove garlic, finely chopped
- 1 tsp fresh chopped rosemary, about 1 sprig
- 1 tsp fresh thyme, about 5 sprigs
- Preheat the oven to 400°F/204°C and line a baking sheet with foil or parchment paper. Scrub the skin of the sweet potatoes thoroughly. Use a very sharp knife to make several vertical cuts from the top of the sweet potatoes most of the way through, stopping about ¼ inch/6 millimeters from the bottom. Place the sweet potatoes on the baking sheet. Brush with the melted ghee and sprinkle the sea salt on top. Roast for 60 to 75 minutes, until the sweet potatoes are soft.
- Meanwhile, make the compound ghee. In a small bowl, combine the ghee, garlic, rosemary and thyme. Stir well with a spoon until it forms a soft mixture. Top the hot roasted sweet potatoes with the compound ghee.
exception about not eating the skin because it’s so crispy.