RECIPE: Roasted Sweet Potatoes with Pecans

I love sweet potatoes and I am very glad that the Paleo Lifestyle allows for the occasional consumption of such a wonderful, tasty vegetable. I found a recipe earlier today that contained sugar, so I decided to give it a more Paleo flair. I was serving this dish with a meal based on a Mexican theme, so I decided to spice it up some. When making this dish you can change the "heat index" by adjusting the final ingredient. (By the way, I often cook for two, so feel free to adjust the quantities accordingly.)

INGREDIENTS:
1 large sweet potato
1 tablespoon olive oil
coarse salt
1 tablespoon coconut oil (or butter)
1 tablespoon agave
1/4 cup chopped pecans
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper

DIRECTIONS:
1. Preheat oven to 400 degrees.
2. Wash and peel sweet potato.
3. Cut into sections approximately 1/2 inch thick, then cut in half.
4. Coat each piece with olive oil, then sprinkle with sea salt.

5. Roast potato sections for approximately 25 minute, stirring occasionally.
6. Melt coconut oil or butter, then add agave, cinnamon, nuts and cayenne pepper, and stir well. 
7. Pour over sweet potatoes and enjoy!

RECIPE: Broiled Sweet Potato Chips

I've always loved sweet potato fries, but not been too crazy about the grease. The other night I cut up a white sweet potato and made fries by broiling them. I tried this again, with a few modifications, and cut the sweet potato into slices rather than fries. I ended up only cutting one of these sweet potatoes, but should have done both. They were that good!
INGREDIENTS:
1 large white sweet potato
1/4 cup olive oil
1 tsp curry
1 tsp cumin
1/4 tsp sea salt
1/4 tsp fresh ground pepper

DIRECTIONS:
1. Wash sweet potato and cut it into slices.
2. Turn oven to Broil setting and temperature to 500 degrees.
3. With a paper towel, lightly coat a baking sheet with olive oil, then sprinkle sea salt and pepper on the pan.
4. In a bowl mix olive oil, curry, cumin, salt and pepper. Place potato slices in the oil mixture, and stir them around to coat them evenly.

5. Place potato slices on prepared baking sheet and pop it in the oven.

Checking occasionally, at about 4 - 5 minutes, take pan out of the oven and turn each potato slice over, then return pan to oven to bake another 3 - 4 minutes. Be sure to keep an eye on them as oven temperatures vary.
6. Plate the potatoes with a small dish of Paleo Mermaid 'Secret Sauce' as described below.

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PALEO MERMAID'S SECRET SAUCE RECIPE: 

1/2 cup Paleo mayo

1 tsp Paprika

1 tsp Curry

1/2 tsp Onion powder

1 tsp Agave

water

1. Spoon mayonnaise into a bowl and add all ingredients except water.

2. Mix well.

3. Add only enough water to thin the mixture out a little - I'm guessing 1 Tbsp or so. The mixture should have the consistency of thick salad dressing.

4. Spoon into a small bowl for dipping. Enjoy!