These versatile Rosemary White Sweet Potatoes (AIP/Paleo) can be used as a side dish for dinner – or as breakfast potatoes! Similar in flavor to potatoes, but not inflammatory.
There is just something about the combination of potatoes, onions and rosemary. I love it, especially for my breakfast potatoes! Of course you could have these as a side dish at other meals. I just prefer them at breakfast. 😊
Why sweet potatoes?
Have you ever found yourself uncomfortable after eating regular potatoes? You may be sensitive to them! They are in a class of plants called nightshades, or Solanaceae. They contain a chemical meant to be a natural insecticide for the plant, but some of us react to that chemical! (For the science behind this, please refer to this article by Dr. Sarah Ballantyne, as she’s the scientist, and I’m just the chick slinging the recipes!)
The great news about this recipe is that white sweet potatoes are not nightshades, but tubers. Woo hoo! This way, we can get our potato fix without causing inflammation in our bodies. Yay for us!
Serving suggestions
Here are some ideas for serving:
- With eggs (if tolerated) and bacon
- With AIP Breakfast Sausage
- Next to Turkey Apple Sliders
- As a side for Tender & Tangy Brisket
- With Roasted Grape Chicken Thighs
Whatever you decide to do with these, I hope you enjoy them as much as I do! As always, I am wishing you great love and deep healing.
💗,
Wendi
P.S. Have you signed up for my (free) monthly mag? The sign-up is in the sidebar on my site.
P.P.S Have you ordered your very own copy of The Autoimmune Protocol Baking Book? It’s been my dream for several years to write a baking cookbook for the AIP, and now I’ve done it! I can’t wait for you to have these recipes. Give it a looksee at this link right here.
Rosemary White Sweet Potatoes
Course: SidesCuisine: AIP, PaleoDifficulty: Easy3
servings10
minutes12
minutesThese versatile Rosemary White Sweet Potatoes (AIP/Paleo) can be used as a side dish for dinner – or as breakfast potatoes! Similar in flavor to potatoes, but not inflammatory.
Ingredients
3 TBSP 3 extra virgin olive oil
1/2 cup 1/2 chopped onions
2 cups 2 peeled, diced white sweet potatoes (or Japanese yam)*
1/2 tsp 1/2 sea salt
1/4 tsp 1/4 black pepper (omit for elimination phase of AIP)
1/4 tsp 1/4 garlic powder
1 TBSP 1 chopped rosemary
Directions
- Pour olive oil into a large skillet or chef’s pan (I use this cookware) over medium heat. Add onions, and stir to combine. Cook slowly, stirring occasionally to prevent burning.
- While onions are cooking, spread potatoes in a single layer on a microwave-safe plate. Microwave them on high for 1 minute.
- When onions have just begun to brown (about 5 minutes), add sweet potatoes. Stir to combine. Add remaining ingredients. Stir again, and shake the pan back and forth to get the potatoes into a single layer. Let everything cook without disturbing for 2 minutes. Turn potatoes over and cook for another 2-3 minutes, or until the potatoes are browned to desired doneness.
Notes
- *For cutting hard vegetables, it’s very helpful to have a decent knife like this one. Yes, a good knife can be a bit spendy, but it is probably the most important utensil you’ll own!
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