Crispy Curried Sweet Potato Coins

Wednesday night, while Meghan was making her Balsamic Infused Brussels Sprouts, I got to work on a couple recipes of my own. Well, actually neither of them are my own.

First up, I decided to try out a Kale Salad with Strawberries and Celery by Amy over at Foods For The Soul. I had some celery that was on the verge of death, so I thought this would be the perfect way to use it before it turned into a science experiment in my fridge. I substituted goat cheese for the feta, and added just a drizzle of olive oil.

This salad was both healthy and taste-y 🙂 Although, if you only sort of like kale, this is not the salad for you. Or I would suggest using a 50/50 blend of kale and spinach, just so the kale is not so overpowering. The strawberry/celery combination was a very interesting taste – I had never tried the two together. Interesting, but not bad!

I’m really weird about celery. I love it in its stalk form, but for whatever reason, when it’s cut up into small pieces it kinda creeps me out and seems to have a different taste all together. Jeez, I’m strange – the doctors are still trying to figure out what’s wrong with me…I also don’t enjoy cooked celery. Now, that’s really growdy.

After I finished Amy’s nutrient-rich salad, I moved on to another exciting new recipe that was just a teensy weensy bit unhealthier. These Crispy Curried Sweet Potato Coins are fried in coconut oil. So, like I said, just a teensy weensy bit unhealthier.

I found the recipe for these little treats in Practical Paleo (which my wonderful man dude got for me – he’s so sweet!), which is an in-depth and practical (as the name states) guide to Paleo eating that includes everything from food allergies to shopping guides to meal plans to 100+ recipes! If you eat Paleo, or are interested in it, I REALLY recommend this book. Even if you don’t eat Paleo, but just want to know more about how different foods affect your body, this is a great resource.

Anyway, back to the gluttony that was about to ensue…

Ingredients:

2 sweet potatoes, peeled
1-2 eggs (depending on the size of your potatoes)
1/2 cup almond flour or sifted coconut flour (I used almond flour)
2 tbsp curry spice blend (1 tbsp-curry powder, 1 tbsp-paprika, 1 tbsp-onion powder, 1 tbsp-salt, and 1/2 tbsp-cinnamon = 4.5 tbsp)
1/4 cup or more of bacon fat or coconut oil (I used coconut oil)

1. Cut your sweet potatoes into 1/4 inch thick slices and set aside on a baking sheet
2. Combine almond flour and curry spice blend; whisk egg into a separate bowl
3. Dip each coin into the egg first then the almond flour/spice blend and set back on baking sheet
4. Put a skillet on medium heat, melt coconut oil, and place breaded coins into the skillet. Cook for 2 minutes on each side (or until golden brown).
5. Remove coins from skillet and replace with more.

These were literally amazing. Yes, literally. They really did affect me with great wonder. And Meghan and I made sure that they were gone in a matter of minutes. So good.

I probably only made one sweet potato like this and baked the rest with just the egg and almond flour/spice combination. These are definitely a Paleo delicacy. I will not be making them often. But they’re so gooooood. Wahhhh, I want more!!!! Seriously, I’m not making them again for at least 2 weeks.

As per Meghan, these would be a great appetizer or snack to bring to a party.

Homework: make these, find a way to keep them fresh, and send them to me immediately.

– Rebekah