Purple “Cheesy” Smashed Sweet Potatoes (gluten/dairy free $ AIP/paleo)
This recipe is nutrient dense, Autoimmune Protocol (AIP) friendly, grain free, gluten free, dairy free, nut free, egg free, nightshade free, paleo, primal, Whole30 compliant, & keto friendly!
$ What Makes this High-Vibing Food?
First and foremost, putting your own love, gratitude, time and energy into making foods at home will automatically raise the vibration of the foods/meal. This will also help to balance your sacral and heart chakras. Putting your love into the food you prepare will literally raise the vibrational frequency as love is the highest vibration out there!
You are what you eat and what your food eats. Using organic, GMO free, free/pasture raised, wild caught, minimally processed ingredients lead to an overall higher vibrational frequency. Basically, eating organic provides us extra energy currency!
Contains root veggies, which help to provide grounding energy to support the root chakra.
This recipe is full of healthy fats and/or oils, which supports the sacral chakra.
This recipe is higher in carbohydrates, providing the solar plexus chakra with both long-lasting sugar sources (like fiber) and quick acting sugars like glucose.
This recipe is high in fiber, which supports all three of the lower chakras as it aides in the movement and flow of bulk during the digestive processes.
This recipe is loaded with starchy veggies, which is supportive to the solar plexus chakra in small quantities.
This recipe contains dark blue and purple pigments, which balance the third eye chakra while also protecting from spiritual overuse or negativity
$ A Short Note on Swaps or Ingredients:
*While I cannot guarantee that using these swaps will yield the same flavors I have create in this recipe, these swaps should generally work well! *
Purple sweet potatoes are the star of this dish but if you cannot find them at your local health food store, you can easily swap it for the white or orange varieties.
Use the brand "CoYo" for my plain coconut yogurt if you're sensitive to dairy, nuts, or if you're in the strict phase of the AIP. You CAN also use regular cow’s milk plain yogurt or a plain nut-based yogurt if you're not in the strict phase of the AIP or sensitive to any of the ingredients. As for brands, coconut yogurts can vary widely. The CoYo brand has a mild, tangy taste and a thicker more Greek yogurt like consistency. Two other brands I have used with success for this recipe are Coconut Collaborative & Culina. Do not mistake the suggested CoYo brand for a similar brand called "CocoYo" by GT's. This one is very vinegar like in takes and while its good for some, its taste and consistency will not be right for this recipe.
Nutritional yeast are flakes of yeast that have a very cheesy like taste and is full of B vitamins. It is a great nondairy alternative to add a cheesy taste to any dish!
I used bacon fat as my choice fat in this recipe because it adds so much depth of flavor, but feel free to replace with another fat of choice like grass-fed butter or ghee (if you can tolerate it) or avocado oil. I wouldn't recommend coconut oil for this one as the flavor profile clashes with the savory nature of this dish!
$ Equipment Needed to Create this Recipe:
high-powered blender (I use my Vitamix)
a good knife
Purple “Cheesy” Smashed Sweet Potatoes
(gluten/dairy free & AIP/paleo )
Prep time: 5 minutes Cook time: 40-60 minutes Yield: 4-6
1.25 lbs. purple sweet potatoes
½ cup of bone broth
¼-½ cup nutritional yeast
1/4 cup of CoYo plain coconut yogurt
2 tbsp. bacon fat (or other fat or choice)
½-1 tsp. garlic granules
How to Create this Recipe:
Pre-heat your oven to 400 ° F. Line a baking sheet with parchment paper. Scrub your sweet potatoes and then blot dry. Poke holes in your sweet potato(es) and place them onto the baking sheet.
Roast in the oven for 40-60 minutes depending on the thickness of your potatoes. I had 1 very large sweet potato and it took about 1 hour to roast. You will know the potatoes are ready when it is easy to pierce with a fork. Start checking them at the 40 minute mark.
Once they are finished cooking, remove them from the oven and allow them to cool slightly so you can handle them. Then, cut the sweet potato(es) down the middle and scoop out the inside flesh, adding it to a high-powered blender container (you can discard the flesh, or add it if you like!). The flesh should be pretty soft at this point, but don't worry if it isn't quite there, you'll be adding some wet ingredients next to blend into them.
Next, add all the remaining ingredients. For the ingredients with ranges in the amounts, start on the lower end and adjust to meet your individual taste preferences. I personally, used the full amount and found it creamy, "cheesy" and DELICIOUS! Blend this up on medium speed, using the tamper to push down the contents and get everything incorporated. You may need to open to lid and scrap down the sides a bit to get it totally blended.
Scoop out of the blender with a silicon spatula and either enjoy immediately or store in an airtight container in the fridge for up to 1 week.
This dish also holds up well to being frozen and defrosted!
Serving Size: 1 (based off of 6 servings total)
Fat: 6 g
Carbs: 27 g
Protein: 5 g
*All nutritional information are estimations and will vary.