Loaded Sweet Potato Bites

December 7, 2017

The holidays are my favorite times of the year. They're filled with decorations, family, Justin Bieber Christmas albums, warm fireplaces, and...food. That's where the problem sets in. For the first few years that I started dabbling into a healthier, anti-inflammatory lifestyle, I would count this season as my cheat season. As long as I stuck to my gluten-free diet for the rest of the year, I would splurge for a month or so. This seemed like a fair trade for all I was sacrificing, but I didn't realize that this wasn't a reward, but an actual punishment to my body. Yeah, it was great getting to eat what everyone else was eating and not having to worry about special recipes, but in the long run, it made the holidays so much worse feeling so blahh. So, I sat out to make the holidays not a time I "splurged", but also not a time I missed out. 

 

As Christmas and New Years Eve are approaching, finding paleo food to bring to parties that everyone will actually enjoy can be challenging. Finger foods usually consist of sliders, breaded wings, pigs-in-a-blanket, and things like cheese and crackers. Over my many many years experimenting, I have come up with tons of recipes that taste like the real deal, all the while maintaining a happy gut.

Today's recipe is super delicious and reminds me of loaded potato skins. Loaded Sweet Potato Bites!! This recipe is also super easy and quick, and requires minimal ingredients. Let's get started!

 

Ingredients: 

-Sweet Potatoes (Desired amount. I used one organic regular sweet potato, and one organic Japanese sweet potato)

-Guacamole of Choice

-Himalayan Pink Salt

-Coconut Oil (amount depends on how many potatoes you use. I used about 4 TBSP for 2)

-Paleo Approved Bacon or Turkey Bacon 

-Chives (optional)

 

Step #1: Preheat oven to 425 f. Wash and slice potatoes into thin slices.

Step #2: In a microwave safe bowl, microwave coconut oil until melted. In the meantime, line a baking sheet with parchment paper.

Step #3: Remove coconut oil from microwave and fully emerge potato slices in coconut oil and lay on parchment. Coat with Himalayan Pink Salt.

Step #4: Place in oven until easily pierced with a fork (this took mine around 25 minutes.) On another parchment lined baking sheet, place desired amount of bacon on sheet and drizzle with avocado oil. Let bake until desired crispness (around 20 minutes for mine)

Step #5: Remove bacon and potatoes from oven and place a desired amount of guacamole on top. Crumble bacon and place on top of guac. Cover with Himalayan Pink Salt and any other desired spices (I used chives). 

Step #6: Enjoy! 

 

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#1 

Freeze your bananas the night before for an extra creamy texture 

 

#2

Buy frozen fruit in bulk (the small bags last me one day)

 

#3

Buy your fruit and veggies ORGANIC! You can skip out on organic for fruits and veggies with a thick, peelable skin. 

Madi's
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