Sweet Potato Snackers
I don’t think there really could be a better name for this appetizer. It’s just snackerific. And snacking should be something that happens on a daily basis. I’ve been feeling snacky lately. And luckily, if you’re one of my email subscribers you’ll be receiving a special snack recipe by the end of the week that won’t be found anywhere else! Just because I love you so much. And you’re the specialist. Wait, YOU’RE NOT A SUBSCRIBER?! What in the bloody hell is that about? It’s easy. And yes, it’s free silly pants. Just sign up on the right hand side. Yeah, right there.
But let’s move on. I’m in Pittsburgh right now. I just got here yesterday for my fourth and final trip here to finish up the last of the photography for my third cookbook, Juli Bauer’s Paleo Cookbook. For this cookbook, I’ve been working with Bill and Hayley of Primal Palate to get the photography for the book looking just right! This trip is only 7 days so that means I have to cook about 6 recipes per day, maybe even more if I want to add a few more recipes to the mix. I’m stressed out like a motha effa because of 3 things: car accident, cookbook, and house. Here’s the story:
After grabbing dinner the other night before I headed home to pack for my Pittsburgh trip, I was sitting at a stop light and BAM, rear ended. My car instantly sounded and felt like crap, my water bottle flipped upside down in the cup holder and poured out and I became a crying mess. I’m pretty sure tears starting squirting out of my eyes cartoon-style. Thankfully everyone one was fine since I didn’t hit the bus in front of me. But my car didn’t get off so easily. You know the ironic thing about this all? I had just washed my car 2 hours before. Remember last week when I refused to wash my car and talked all kinds of sh*t about people who do. Yeah, I got my karma for that remark. Who needs a shiny clean car when the paint is falling off?
Thankfully last night, in the comfy guest bedroom of Bill and Hayley’s house, I slept like a little child, happy as can be. So I’m ready to kick this cookbooks ass. Wanna know what’s planned today? OK! Caramel sauce, chocolate nut bark, a winter squash salad, a mustard vinaigrette, sweet and crunchy green beans, roasted fennel, then a special caramelized onions recipe. Every day includes more fun recipes. Man, I can’t wait for this cookbook to come out. I keep forgetting about some of my favorite recipes so I absolutely cannot wait for it to come to life on paper as a nice reminder.
But wait, I get back late next Wednesday and the next day we buy our first house together!!!!!! Ahhhhhhh. Question. How do people buy a house AND furnish the house at the same time? It makes no damn sense! Also, how do you decide how you want to decorate? Or where to buy your couch from? Or how to save on a kitchen table? Last week, a woman told me about hiring an interior designer and as much as I would LOVE that, I don’t have the money to purchase house furnishing AND pay the designer as well. AH. I mean whatevs, I’m going to absolutely love decorating over the next year or so. I’m just going to have to start slow. Like purchasing a table one month, then a set of chair the next, and so on. So we may be sitting on the floor watching tv and eating pizza (gluten free, of course) college-style for a while. But HEY, it’s the year of positivity and I’m so excited to have a house with my favorite roommate of all time!Print
Sweet Potato Snackers
- Yield: 8 slices 1x
- 1 large round yam, sliced 1/4 – 1/2 inch slices
- 3–4 tablespoons melted ghee
- pinch of fine sea salt
- 2 ounces goat cheese*
- 1/2 teaspoon fresh thyme, minced
- 1/4 – 1/2 cup walnuts
- 1/4 – 1/2 cup Steve’s Paleo Apple Juice Infused Cranberries
- 3–4 tablespoons melted raw honey
- Preheat oven to 400 degrees F.
- Slice sweet potatoes and place on a parchment paper lined baking sheet. Use a basting brush to brush each side of sweet potato with melted ghee. Sprinkle with a bit of salt.
- Place in oven to bake for 30-35 minutes, until bottoms are golden brown and sweet potatoes are fork tender.
- Place goat cheese in a bowl and mixed with fresh thyme until combined.
- Use a spoon to place about 1-2 teaspoons worth of goat cheese* on top of the sweet potato then sprinkle with walnuts and Steve’s cranberries on top.
- Lastly, drizzle honey on top of the little snackers.
- Serve immediately!
*For dairy free option, try using Kite Hill Almond Milk Cream Cheese
More Sweet Potatoes!
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Oh, Hi! I’m Juli.
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