By Coach KB
It’s almost fall, which means that tomatoes and basil are on their way out and sweet potatoes are on their way in. It also means that comfort food is KING on these brisk nights. There are plenty of ways to enjoy comfort food without it getting in the way of your training goals. This is one delicious way to use ingredients that are fresh and in-season AND feel all warm and fuzzy and cozy while you are eating it.
1 sweet potato
A fat for cooking (your options are coconut oil, olive oil, butter, or ghee) - approximately 2 tablespoons
A 3:1 mixture of olive oil and either red wine vinegar, apple cider vinegar, or balsamic vinegar (I think red wine is best, but apple cider is healthiest if you are worried about candida) - approximately ¼-½ cup
1 clove garlic, minced
Sea salt and pepper, to taste
2-3 tomatoes, chopped
Fresh basil, chopped (I love basil and go heavy on this, but you can use a few leaves or a whole handful)
Parmesan or mozzarella cheese, cubed (both of these are low in lactose content, but if you are super-sensitive to dairy, Parmesan is your better bet)
Olives, chopped (quantity depends on your taste for olives) - optional ingredient
Walnuts, chopped (just a small handful) - optional ingredient
- Preheat the oven to 350F.
- Peel and slice the sweet potato in rounds or lengthwise (imagine the pieces as if they were bread)
- Heat a skillet large enough to hold the slices, then heat the oil/fat, then brown the potato slices in a skillet over medium heat (this is about 10 minutes - you want it brown, but still “al dente” … you want to be able to pick them up and eat them with your hands!)
- While your potatoes are browning (resist the urge to flip them over and over again) mix all the other ingredients in the vinaigrette mixture until coated.
- Lay the potato slices out on a baking sheet and top with spoonfuls of the tomato mixture.
- Bake in the oven for about 10 minutes. You can also eat these cold if you are making them on a hot day, but warm is the best!
*Recipe adapted from swisspaleo.ch