starved for inspiration
i went to my fridge
found some sweet potato
white and yellow-ridged
sixty golden garlic cloves
ripe and looking fine
rosemary and olive oil
waiting to define
a brand new set of flavors
regional traditions
lebanese and korean
rustic in transition
roasted veg and condiments
fusion on a mission
limits breeds invention
fusion in my kitchen
Roast Sweet Potatoes & Lebanese Toum (Garlic Mayo) (paleo, AIP, vegan)
Prep time
Cook time
Total time
Author: Julie Hunter
Recipe type: Paleo, Autoimmune Protocol, Vegan-Adaptable
Cuisine: Rustic (Korean-Lebanese) Fusion
Serves: 3
Ingredients
- 4-5 white sweet potatoes
- 1.5 tsp sea salt
- 3-4 tb cooking fat (pastured lard (non-V), duck fat, ghee, avocado/ olive oil, etc.)
- + Toum/garlic mayo for dressing
- fresh/dried rosemary or thyme
Instructions
- Clean potatoes and slice in ½ inch rounds. Toss in fat/oil and salt and bake at 450 degrees for ~10 minutes and then flip to the other side once browned (good to check periodically throughout so they don't burn). Bake until the other side is browned (another ~10 minutes).
- Serve with toum and fresh/dried rosemary or thyme.
This post has been shared on Phoenix Helix’s Paleo-AIP Roundtable.
