I Sweet Potato Bake It Off, Bake it Off


It’s funny isn’t it, the way we place so much pressure on ourselves to achieve and do big things in our lives so that we feel like we have contributed to the world. Except somehow we make it about other people and their expectations on us. We never take responsibility for our own expectations on ourselves. When in truth, the only person putting them there is you.

I have been doing a great deal of work this year on myself and exploring what it means to live authentically and without projecting my feelings and crap on to other people. It’s been a big journey which is no where near finished, but I feel I am making great progress. I have found that honesty to myself and to other people is the only way. Open communication and sharing my experiences with others has helped me form some of the closest relationships that I will ever have. I have also been able to witness other people break down their walls and cut through the bullshit to get to the core of what is holding them back in life. And for them to feel empowered to turn themselves around is truly awesome.

My work and life has become increasingly busier and busier over the last few months and whilst it is frickin’ exciting, it also gets completely chaotic. I feel like most of the time I am walking through a minefield ready to set off an IMED (Improvised Meltdown Explosive Device). It might be my 4 year old or my 2 year old that loses their shit… but to be honest, most of the time it’s me. I’m pretty good at it too.

Anyway, just recently I’ve been asking myself “what the heck am I doing all this stuff for?” “What difference am I actually making in my life and in others”. My friend sat me down with a medicinal cider and told me to stop that nonsense. It doesn’t matter how many people I reach or make a difference too, it’s the fact that I am trying to be a better person and most of all a mum to my two kids. The fact that I am leading them to live a healthy and fit lifestyle through teaching them about good choices, providing them with a safe environment to feel and be emotional. But most of all loving them. In saying that my 4 year old is sitting next to me farting like a sailor who just got let out of a submarine and can finally let go… not loving that.

Drop the body armour and let people in. Shake off those expectations and find out what makes you happy and enjoying life. Do that instead.

I made this sweet potato bake for a beautiful friend of mine whose hubby is a fly in fly out worker and she has a gorgeous new bubba. She inhaled it. Not even a leftover ;P But a happy Mum means a happy bub.


  • 2 medium sized sweet potatoes sliced evenly and about 2-3 mm thick.
  • 1/4 brown onion finely sliced
  • 2-3 rashers of bacon diced
  • 1/4 – 1/3 cup of coconut milk
  • garlic granules (about 2 tsps)
  • sea salt to season
  • Coconut oil to grease

Bake it 

  • Pre-heat your oven to 200 degrees celsius.
  • Grease a pyrex dish/baking (about 30cm x 20cm) with some coconut oil.
  • Overlap and layer the bottom of the tray with some of the slices of sweet potato until all the bottom of the dish is covered.


  • Sprinkle some of the onion out and then the bacon on the sweet potato.


  • Season with some garlic granules and salt.
  • Then take about half of the coconut milk and drizzle that over the layer. You don’t want to drown the potato bake so be sparing on the coconut milk if it’s really runny. If it’s thicker just dollop some over the layer.


  • Repeat the process again to make a second layer.
  • Place the dish in the oven for 1 hour. In the last 15-20 minutes cover the dish with aluminium foil so the top does not burn.


Ta Da! Sweet Potato Bake! You could always continue the layering for a larger potato bake or make it in a larger dish. Just double the recipe 🙂

German “Potato” Salad


How do you feel about goats cheese? I wasn’t super keen but I’ve recently discovered some local pasteurised goat’s cheese or Chèvre and I think I feel good about it. I have made a couple of dishes with it and actually… I’m not upset about it at all. They were quite tasty outcomes. Maybe I’ll share the recipes with you sometime if you’re keen.

I went to a local Paleo meet up group workshop just the other weekend. It’s great to have groups and events about paleo in our local area. For us Aussies it can be hard to source paleo products or information that is relative to our part of the world. But with the help of a few celebrity chefs/cooks and a lot of social media and regular media coverage, paleo is becoming more and more “accessible” in Australia. Anyhoo this workshop I went to was about how to make some paleo sweet treats. I learnt how to make jelly which is awesome because my 3 year old wants a spiderman birthday party and I can now add jelly and lollies to the party food list…. maybe even jelly shots for the adults. It’s totes paleo.

So this recipe stems from a dish that my “brova from anova mova” (or brother from another mother/brother in law) is ALWAYS asked to make for family BBQ’s. I’m not sure if it’s because people really like it or if it’s because they don’t want him to burn the meat on the BBQ… haha just kidding, not really he is a Pom who has German heritage… #uselessfacts

I have simply paleofied the dish.

You will be required to make paleo mayonnaise for this salad which is SUPER easy if you have an immersion blender or a stick blender and a tall jar with a FLAT base. Here is a link on how to make the quickest and most delicious mayo EVER! This is just a video demo of the process. I did try and make my own video but I only had two hands and the kids were yelling in the background and it was B Grade movie stuff at best. I will post my quantities and ingredients below. Just watch the video so you know what I am talking about when I say “make a paleo mayo using an immersion blender or stick blender…”

Ok so here is what I put into my mayo

Paleo Mayo Ingredients

  • 2/3 cup of light tasting olive oil (you can buy this in supermarkets)
  • 1 large organic egg
  • 1/4 tsp of garlic powder
  • 1/2 tsp of dijon mustard (get a brand that has no added sugar or nasties)
  • pinch of salt
  • 1 tsp of lemon juice/apple cider vinegar

Put all ingredients into the jar and blend as per video.

German “Potato” Salad Ingredients

  • 1 super large sweet potato or 2 medium
  • 3 hard boiled eggs cut into chunks
  • 1/4 red onion finely chopped
  • 2-3 large gherkins (get a brand that has no added nasties or sugars) chopped into small pieces
  • 2 rashers of bacon baked/cooked and chopped
  • Salt and Pepper to taste
  • 1/3 cup paleo mayo

Here’s how you do it

  • Peel and chop your sweet potato into nice even pieces.
  • Place in a saucepan and fill with room temperature water until just covered. Place onto stove top and bring to the boil.
  • Cook your bacon. You can do it in the oven or in a pan I don’t care as long as it’s cooked and a little bit crispy.
  • The sweet potato will be cooked when you stick a knife in and the potato feels just tender. Once it has reached this stage, remove from the stove top and drain the water.
  • Whilst the sweet potato is cooking you can also make your mayonnaise and hard boiled eggs if you do not have some already in the fridge.
  • Place the sweet potato in a large bowl and add the other ingredients. Mix with a large spoon or salad servers.
  • Season with salt and pepper.

This is best served a little bit warm but is also incredible served after being kept in the fridge.

Take this to a BBQ or make it as a staple for your weekly meal prep. Either way you won’t be disappointed.

On the Run Paleo Mini Quiche


Merry Christmas and a Happy New Year!

Well another festive season has been and gone and so begins the chapter of a new year. Squee!!! How exciting!

But first… I need to grinch about something.

WARNING: This blog post may offend some people, but quite frankly I hope it does so it opens your eyes and mind to the reasons why people choose not to give their kids sugar / junk food.

Over the christmas holidays there are many tempting “treats” and “sweets” out there. Yes I do succumb to these things and a glass of wine or two, maybe even a cider over this period, I’m no saint. I try to stay well behaved and this year was my best year yet I feel!  I also try very hard to get my kids to stay away from lollies, sugar, cakes, desserts and things as these tend to be everywhere you look during christmas. I mean my kids are 1 and 3, they don’t need to have all that crap anyway!

But my question is, why is it people persecute parents for actively excluding “treats” and “sweets” from their children’s diet? Why is it so hard for them to refrain from force feeding my kids sugar? I’m not being mean by not giving my kids crap food. I am being a parent. I don’t want my children to be on a sugar high and have to endure the lows of a crash an hour later. I don’t like it when they are clutching their bellies screaming that it hurts when they have had too much dairy. It’s my choice to try and give them good food that doesn’t make them feel bad or act out of character. I’m not perfect and occasionally they will have stuff that isn’t great or paleo. But for goodness sake, respect that we as parents are trying to educate them on healthy choices and show them that you don’t need to have junk to enjoy food. There is absolutely no reason to go against a parents request and give the kids junk food.

I don’t understand what people think they are giving children when they give them blue or red lollies, bowls of ice cream and cake and chocolates before nap time. You are not giving them a treat, you are giving them a ticking time bomb of crazy behaviour, upset tummies and no nutritional benefit at all. So if I say “no” to giving my kids something, please respect that I am doing it out of love for my child and their health. If you want to show them love through food, give them nutritional food that will help them to grow into healthy human beings. Better yet just give them hugs and kisses and show your love that way.

Moving On…

New Years always holds that air of new beginnings and fresh starts. I haven’t made any resolutions this year as I tend to only break them. BUT, I will be setting some personal and training goals and hope to work towards achieving them by the end of 2015. For many people, new years is also a time to reflect on where things went wrong for last years resolutions. I know several people who have vowed to become more organised and prepared with their nutrition so that they don’t resort to grabbing something unhealthy when they are in a rush.

My friend K-star who trains with me at CrossFit Iron Lion, is a beautiful, generous, kind person who is ALWAYS running to and from events, work and family. She literally sometimes runs, not kidding. Good thing she loves to run!

K-Star made these mini quiches for our athletes for a CrossFit competition late last year. They were such a convenient, fully loaded, nutritious snack that travelled well. I thought, what a bloody good idea K-Star! She won’t mind that I share the recipe for everyone to use! Right? :p

What You Need

  • Roasted Sweet Potato (I always roast several on my prep day for the week but you can find out how to do it in the Stuffed Sweet Tats recipe)
  • 8-10 eggs
  • Chopped bacon that has been semi cooked
  • Diced red onion also sauteed slightly
  • Baby spinach chopped
  • Pinch of sea salt

What You Do

  • Pre-heat your oven to 180 degrees celsius
  • Line a muffin tray with paper muffin cases (fancy ones – see picture)
  • Press a spoonful of roast sweet potato into the bottom of each muffin case
  • Lightly cook your bacon and sauté your onion
  • Place the bacon and onion on top of the sweet potato in the muffin cases
  • Place the chopped spinach on top of the bacon and onion
  • Put your eggs in a blender with the pinch of salt and blend for 15 – 20 seconds
  • Pour the egg mixture evenly into each muffin case. Don’t over fill!
  • Bake in the oven for 15-20 minutes or until egg is cooked.


Makes 12 mini quiches

You can virtually add any ingredients to the quiches like leftover shredded chicken, smoked salmon, mushrooms, asparagus or broccoli. There is no limit to the combinations.



Fancy Stuffed Capsicums

If you could choose one song to be your theme song, what would it be? This week I chose Iggy Azalea “Fancy” because I’m so fancy… but you already know 😉

Last week of Whole30 challenge at CrossFit Iron Lion. I thought I would share a side dish. Fear not the title is a little misleading. This recipe is not that fancy 😉 You just have to be prepped. During this Whole30 challenge I made sure I prepped a few simple things that could be versatile to add to a dish. I usually did this on Sunday.


First of all I always prep roasted sweet potatoes. Just follow the instructions for roasting the sweet potatoes from my previous post, Stuffed Sweet Tats. I do about 4 or 5 of these and keep them in the fridge for the week.

Next I shred some kale, red cabbage and grate some carrot to make a salad that I can have at breakfast, lunch or dinner.

Last of all I make sure I have avocados to whip up an easy guacamole. Just scoop out the avocado flesh, mash and add a squeeze of lemon juice and season with salt and pepper.

All you need now are some red capsicums (roughly one per person) and you’ll be right!


Preheat your oven to 180 degrees celsius.

Wash your red capsicums

Cut out the stem of the capsicum and scoop out the seeds and pith (white fleshy bit inside the capsicum)

Place a couple of spoonfuls of roasted sweet tats into the bottom of the capsicum (fill until about a halfway up)

Then add a couple of spoonfuls of the kale salad. Leave a little space at the top to add your guac later.

Drizzle a little olive oil onto the top of the salad.

Place on a aluminum foil lined baking tray and put in the oven for 10-15 minutes.


Once heated through, add a good spoonful of guac on top and sprinkle with some crushed cashews (or preferred nut)

Doneski! A side dish that contains it all!




Spag Bog

I don’t know about you guys, but where the pants has 2014 gone??? We are over halfway through the year and my baby girl is turning ONE next week! Ummmm… no, this is not allowed to happen. The next thing you know she’ll be telling me how embarrassing I am wearing short shorts to the box, she’ll be snatching more than me, beating me at ‘Fran’, driving around and going out on dates with her fellow CrossFit NPGL athletes! Nuh Uh, I don’t think so young lady!

She has just learnt to walk this last week but still has no teeth, which cracks me up. A gummy toothless smile is hilarious, even more so because my husband is a dentist. Hubby assures me though they make baby dentures, so if we need to that is always an option. Ha!  My eldest who is 3, going on 15, is now toilet trained completely and talking about his willy and acting like a caveman around girls trying to be the one holding their hand. Clearly, he’s a gentleman and doesn’t do the willy talk around the girls though…

I have to keep reminding myself to stop, put down the phone/laptop and to just watch and appreciate my kids. Even when they are driving me mad and we are crying and yelling at each other I have to stop and laugh so that I don’t take things too seriously. Honestly, it takes a lot of work to be a balanced and well adjusted person when you have kids and it can be very easy to lose yourself in the arguments over whether that particular vehicle is a front end loader or a bull dozer.

Anyway family has been a big thing on my mind lately, with mine growing up and the question of whether to expand or not. Also my brother is back in town for a short stay and I’ve missed him… even if he does smell like a monkey ;p kidding Lali. We love ya x

So this recipe is about family and sitting down to a simple meal together and just appreciating the fact that you can do that with the ones you love.


The “Bog”

  • 500g pork mince
  • 500g lamb mince
  • 1 brown onion diced
  • 2 cloves of garlic minced
  • 2 tbsp olive oil
  • 400g can of organic crushed/diced tomatoes
  • 1-2 heaped tbsp of organic tomato paste
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1tbsp coconut sugar
  • 1 tbs coconut aminos
  • salt and pepper to season
  • 1/3 cup chopped mushrooms *optional
  • 1/3 cup of chopped stuffed olives *optional

The “Spag” to your “Bog”

  • 1 large zucchini or 2 medium
  • 1 large sweet potato or 2 medium
  • 1tbsp olive oil
  • dash of lemon juice
  • sea salt to season

Making your Bog

In a large sauce pan, heat the olive oil over a medium to high heat and add the onion and garlic. Sauté until just soft but do not burn the garlic.

Add the mince and stir until just browned.

Add the tomato paste and mix in well, then add the tomato sauce mixing well.

Turn the heat down to medium and add the mushrooms, olives, coconut aminos, coconut sugar and dried spices. Mix well and then turn the heat down to low and let simmer for approx 40 – 50 minutes, stirring occasionally.

You want the sauce to reduce a bit and increase it’s richness. Don’t leave it too long without stirring as it will burn on the bottom of the pan… trust me.

Making your Spag

Meanwhile get your spiraliser, julienne peeler or whatever you use and peel the zucchini and sweet potato. Spiralise away, lightly sprinkle with seat salt and set aside on a plate lined with kitchen towel. This will soak up any liquid that seeps out.

When your sauce has cooked, take off the heat and set aside. Get a large fry pan and place about a tbsp of live oil in the pan.  Heat the pan to medium and add the spiralised veggies. Give them a quick toss in the pan for a couple of minutes and add a dash of lemon juice and season with salt.

Remove from the pan and portion to plates.

Add the Bog to your Spag and voila! Spag Bog! Sprinkle with chopped parsley and season to taste.

A family pleaser 🙂

You can add grated carrot, finely chopped kale to your mince to sneak in some extra veggies if so desired. Just don’t mention it to anyone else and they won’t ever have to know ;p


Hashtag #breakfastmuffin

It’s getting colder in our part of the world, and by cold I mean, we can no longer wear thongs on our feet and short shorts without getting goosebumps. But whatever, we love the 3 weeks out of 52 each year where we can wear a hoodie, trackies and a beanie. Don’t forget the ugg boots too. Around this time of year I get inherently lazy with most things and I would rather be sitting out by the beach in the gorgeous winter sun reading, falling asleep accidentally hitting myself in the head with my kindle and inadvertently saving myself from drowning in my own drool.  Sounds like heaven to me!

This little ray of sunshine is a quick and easy recipe to make something that you can grab on the go or sit down and eat like proper human beings. Also great one for the kids too.

This is a ‘hash’ breakfast muffin… not that kind of hash.

Hash Ingedients

  • 2 stems of kale – leaves removed and finely chopped or processed
  • 1/2 cup of grated sweet potato
  • 1/2 a small red onion diced
  • 3/4 cup bacon diced.
  • 1 tsp garlic granules
  • 1/2 tbsp olive oil
  • salt to season

Muffin Ingredients

  • 8-10 eggs whisked (I used 12 and had egg mix leftover so make a judgement call when filling your muffin cases)


Preheat your oven to 180 degrees Celsius. Line your muffin tray with silicon muffin cases.

Whisk your eggs in a jug or bowl that can be used to pour easily. Set aside.

Heat a fry pan on a medium heat and put your olive oil in there. Add the onions and sautee until soft. Then add the sweet potato. Cook the sweet potato until just soft and then add the kale and garlic granules. Sautee until Kale has softened and season with salt and pepper.

Remove sweet potato hash from the pan and set aside to cool slightly.

Then cook the bacon until just turning brown in the same pan. Put in the same bowl as the hash mix together and let cool.

Fill the muffin cases about 1/2 way to the top with egg mix. Then spoon in a heaped tablespoon of the hash mix into each muffin case. If you have any leftover egg mix top up the muffins.


Place in the oven for 25-30 minutes. They will rise but once cooled will sink again.

These are da bomb and are so yummy. My son refused to eat anything else but these muffins for dinner… not bad eh?


Maple Roasted Pumpkin Soup

I’ve never been to Canada but I only hope that everything you eat in Canada is cooked in maple, drizzled in maple or tastes like maple… Clearly I’ve never been to Canada, but I reckon that’s what the food would be like.

My mum does an awesome pumpkin soup and I love it mostly because it taste good but also because she makes it so thick and creamy! So in honor of my mum’s pumpkin soup this recipe makes a thick soup. Obviously if you like a more liquidy soup you can add more liquid.

With the ingredients you can use as much or as little as you like to make your batch of soup. This also stores well in the freezer.


• 1/2 kent pumpkin
• 2 sweet potatoes
• Garlic granules/powder
• Sea salt
• Olive Oil
• Maple Syrup
• 1 cup chicken stock

Getting Your Soup On
• Pre-heat your oven to 180 degrees Celsius.
• Peel and chop your pumpkin and sweet potato and place in a bowl.
• Drizzle with olive oil, maple syrup and season with garlic granules and sea salt.
• Mix well so that pumpkin and sweet potato are well coated.
• Spread out into a roasting tray or baking sheet and place in the oven. Roast for 30 minutes or until soft.
• Once roasted let cool for 10 minutes and place in a blender.
• Add chicken stock and blend. Depending on how thick you like soup you may need to add more or less than 1 cup of stock.
• Blend well.
• Season to taste.

Serving Suggestion
bake some bacon in the oven and crumble over the soup and sprinkle with chopped parsley


Sunday Roast Turkey Burger

“Pearler” – excellent, pleasing, something impressive 

I’ve come up with a few of these lately, for example;

If you’re only competing against yourself, you never lose.

Let’s not think of it as a mistake, but more a lesson learnt. (I learnt a great deal of lessons lately, some which I will never forget)

And this…


A sunday roast turkey burger. Basically a roast turkey in burger form with sweet potato chips and roast asparagus. Oh and gravy. What more could you possibly want?



  • 500g of good quality turkey mince
  • 1/2 red onion finely diced
  • 2 tbsp fresh parsley chopped finely
  • 1 tbsp of lemon zest
  • 1 tbsp of dried thyme
  • 1 tbsp garlic granules
  • 1 tsp of sage
  • 1 tsp of celery salt (optional)
  • sea salt and pepper to season

Sweet Potato Chips 

  •  1 or 2 sweet potatoes (depending on how many chips you want)
  • olive oil to drizzle/coconut oil
  • dried rosemary to sprinkle
  • sea salt


  • 2 bunches of asparagus spears
  • olive oil to drizzle
  • 1 tsp of garlic granules


  • 1/2 – 1 cup of chicken stock
  • 1 tsp heaped of arrowroot powder

 The Prep

Pre-heat your oven to 200 degrees Celsius.

Peel your sweet potatoes and cut in half width ways, and then into 1/2 cm slices. Then cut into even sized sticks.

Put them into a bowl and drizzle with olive oil or coconut oil and season with salt and pepper. Mix well, then place chips on a lightly oiled baking tray with good space between.


Then get your asparagus spears and remove the woody end. Lay them out on a baking sheet and drizzle with olive oil and sprinkle with garlic granules. Rub in the oil and garlic granules with your hands so the spears are covered. Put to one side.

Mix together the chicken stock and arrowroot powder. Set aside.

Place all of the burger ingredients into a bowl and mix well with your hands.


Grab about an ice cream scoop size of meat mixture and form into a burger shape with your hands. Place on a plate ready to go out to the BBQ or put on a baking tray lined with baking paper to cook in the oven.


Now here comes the tricky part… timing. As always with a roast it’s down to timing. So, firstly the chips need 10 – 15 minutes of baking but need to be turned in the middle. The asparagus need about 15 minutes as do the patties. If you can fit all in your oven at once do so and then at 7.5 minutes take your chips out, turn them and put them back in for the remainder of the time. Keep an eye on your chips and make sure they don’t burn too much. Although I do like a bit of burnt/crunch!

If you can’t fit them all in the oven at once you can cook your burgers on the BBQ or in a pan on the stove top.

Last thing to do is to make the gravy using the meat drippings and asparagus and sweet potato drippings. In a pan over the stove top (on a low to medium heat), scrape all the leftovers from the asparagus, burgers and sweet potato chips into the pan. Add the stock and arrowroot flour mix. Stir constantly until the gravy thickens. Pour into a jug.

Ta da! Roast turkey burgers with veggies and chips for an easy and different take on a sunday roast!

Sweet Chicken Lasagna

Dear Belinda,

You ask and you shall receive!

Love From

Paleo Kitty



P.S Beware, it looks stable when it’s in the dish but it can (hopefully not too much) fall apart when you cut it and plate it up. Still tastes delicious though!


  • 1 large sweet potato or 2 small to medium sweet potatoes
  • 1 large bulb of garlic
  • 1/2 brown onion diced
  • 1 kg of organic chicken mince or mince chicken breast in your food processor
  • 3 tbsp of olive oil
  • 1/2 cup of coconut milk
  • 1/3 cup tomato paste
  • 2 tsp of dried basil
  • 2 tsp of dried parsley
  • salt and pepper to taste

Cooking this thing

    1. Preheat your oven to 200 degrees celsius
    2. Cut one end off the bulb of garlic and wrap it in aluminum foil. Place the wrapped bulb in the preheated oven for about 25-30 minutes. The smell of roasted garlic is devine… they should make air fresheners with this scent.


    1. Meanwhile, peel your sweet potato and chop off the point ends. Then cut it in half width ways.
    2. Now to make the sweet potato “pasta sheets” you can either use a mandolin to slice it thinly or you can do what I did and use a sharp knife. You want the sheets to be about 5-ish mm thick. Just be careful.


    1. Once you have done that set them aside and start cooking your chicken mince.
    2. Heat your olive oil in a fry pan on medium heat and add the onion. Sauté until  just transparent and add the chicken and a pinch of salt. Turn the heat down low and let the mince cook slowly.
    3. The garlic bulb should be about finished roasting, so then remove it from the oven and the foil. Make sure you have some heat protection on your hands to squeeze the bulb  so that the cloves just come out. Squeeze it into your food processor and add the olive oil. Pulse until combined.
    4. Then add the coconut milk, tomato paste and dried herbs. Pulse until well combined. Smell it… it smells good.


  1. Season the sauce to taste with salt and pepper
  2. Remove the chicken from heat, doesn’t matter if it’s not all cooked because it’s going in the oven.
  3. To start the layers, get a small to medium baking dish (i use a pyrex one), smear a thin layer of the sauce on the bottom of the dish. Then get some of the sweet potato sheets and lay them down in the dish, then add a layer of chicken and a layer of sauce. Repeat, the last layer should be of sweet potato sheets covered in sauce on top.
  4. Place the lasagna in the oven and bake for 45 minutes or until brown a little on top (that’s the best part). Once out of the oven let it sit and set for about an hour. It will help when you go to serve it up. Serve with a side green salad.

I based this recipe on Julie from PaleOMG’s Garlic Chicken Butternut Squash Lasagna. I had to adjust a few things because I wanted to use chicken mince and sweet potato. So I upped the sauce ingredients to accommodate my mince. If you need to please make more of the sauce if you want a really saucy lasagna. The only thing is that it might make it a bit more sloppy.

Stuffed Sweet Tats

The recipe I used for these was a combination of many a stuffed sweet potato recipe, and to be honest, I ended up winging the actual stuffing bit myself but followed Civilized Caveman’s procedure for roasting the sweet potatoes. These beauties make a great side to some red meat like a good rump steak, lamb chops, roast beef or lamb. You can even have them by themselves and put the meat inside the potato… Genius.

I made this to serve 3 people but I had leftover stuffing. Let’s get on with it then.

For the roasting you will need
– 3 small to medium sized sweet potatoes (sweet tats)
– coconut oil (to brush on)

To get stuffed you will need
– 1 tbsp olive oil or coconut oil
– 1/2 red onion diced
– 1 clove of garlic minced
– 1 medium sized red apple (I used pink lady)
– 1/4 cup pecans roughly chopped
– 1 cup of Kale finely chopped
– 1/4 cup of currants
– salt and pepper to taste

Pre-heat your oven to 200 degrees Celsius.
Wash and dry your sweet potatoes. Then with a fork prick them several times all over.
Lay them on a small baking tray lined with aluminum foil. With a pastry brush dip it into some coconut oil and brush over to cover the sweet potatoes.


Place in the oven for approx 50-60 minutes.

While your sweet potatoes are roasting, in a fry pan heat up on a medium heat some olive oil or coconut oil and add the onion and garlic. Sautée until aromatic and then add the kale. Once kale has wilted a bit add the apple and pecans. Lastly add the currants. Season to taste and set aside.


Once your sweet tats are roasted remove from the oven and let cool just a little bit before taking a knife and cutting down the middle to make a slit.

Then take each end of the potato and push gently towards the middle. This will open up the potato a bit more an create a space for the stuffing.


Add as much stuffing as you can to each sweet tat and serve. Consider your sweet tats stuffed!