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smoked paprika sweet potato rounds //

gluten free quick meals Jun 02, 2018

I get asked often about "easy sides" or party appetizers and I can't think of a better option than the oh-so-easy sweet potato rounds. 

We prep these almost every week and use as sides to burgers, eggs, chicken dishes and more. Get creative with different sauces to add to the tops and you have a great party dish!

When I'm not feeling like a full-body workout that involves cutting sweet potatoes into cubes (ha!), these chop and cook up in a very short amount of time with almost zero sweating involved. 

How we use them:

+ as buns for chicken or a burger (add some greens, of course!)
+ on the side of a salad
+ as a side to morning eggs
+ as an appetizer with different sauces

Cooking tip:

**these will get soggy once cooked and put in the refrigerator so we warm them up in a bit of butter in a cast-iron pan to bring back the crisp :) Any time you need any food to crisp up, a cast-iron is the answer. 

Smoke Paprika Sweet Potato Rounds

+1-2 large sweet potatoes (try to medium-sized width potatoes so it's easier to cut your rounds; get large potatoes if you want to use them as big buns for a burger)
+avocado or coconut oil (melted)
+salt, pepper, smoked paprika, garlic salt (to taste)

1. Slice sweet potatoes (about a quarter inch...you don't want them to be too small or they will be flimsy).
2. Add slices to a large tupperware with oil + spices. Place lid on tupperware and shake until the spices and oil are coated evenly on the potatoes. 
3. Place rounds in a cast-iron skillet or on a baking sheet and cook at 375 for 15-20 minutes or until browned around the edges and soft all the way through. 

Serve with primal ranch dressing and a sprinkle of fresh minced parsley or use as "buns" for a burger.