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Crock Pot Paleo Sweet Potato Chipotle Chili!

  • 2 -3 sweet potatoes (peeled and chopped). Turns out to be around 3 1/2 - 4 cups

  • 2- 3 cups broth (use 2 cups for more Chili texture)

  • 1 lb ground lean pork, beef, chicken, or turkey (see notes for using precooked meat)

  • 1 tbsp olive oil

  • 14 oz diced canned tomatoes (drained) - you can use garlic or onion flavor canned if you like

  • 1 cup chopped white onion

  • 2 -3 cup chopped cauliflower (add as much or little as you'd like)

  • 1 tsp minced garlic

  • 2 chipotles in adobo, chopped, found on Spanish/Mexican foods aisle or, 1/2 cup to 2/3 cup hot chipotle salsa may be substituted

  • 1/4 tsp cumin

  • 1/2 tsp paprika

  • 1/4 tsp black pepper

  • sea salt to taste

  • 1/2 shallot (diced) or 1/4 cup red onion - optional

  • herbs to garnish

  • optional cheese topping (omit if paleo or Whole30)

 

Instructions:

 

  1. First chop and peel your potatoes. Place in a microwave safe bowl and steam with 1 tbsp water in them for 90 seconds.

  2. Next, add your ground meat to the crock pot with broth and oil. (*updated* other option is to brown meat beforehand so you do get as much grease in crock pot).

  3. Add your tomatoes, sweet potato, onion, cauliflower and mix all together.

  4. Finally, add your seasonings and chipotle peppers with sauce.

  5. Stir and cook on high for 3-4 hrs.

  6. Add your shallots the last hour if you adding them

  7. Add more paprika and or black pepper/sea salt when finished cooking if desired.

  8. Garnish with fresh herbs such as cilantro or basil works well too.

 

Cuisine: southwest | Recipe Type: chili

Notes

to one hour or until veggies are cooked. Add your meat in the last 20 minutes to just reheat.

The canned chipotles in adobo, chopped, are found on Spanish/Mexican foods aisle or you can use 1/2 cup to 2/3 cup hot chipotle salsa

If you use the canned, you can include some of the sauce with it to make it spicier! And more colorful. But be careful, it will be VERY SPICY with the sauce.time if you are using cooked meat, adjust

 

 

 

 

 

CINNAMON ROASTED SWEET POTATOES & CRANBERRIES

 

Ingredients

  • 6 cups chopped sweet potatoes

  •  

  • 8 ounce bag of cranberries

  • 1 tablespoon coconut oil (melted)

  • 1 tablespoon maple syrup

  • 2 teaspoons cinnamon

  • 1 teaspoon salt

Directions:

Preheat oven to 400 degrees. In a large bowl combine sweet potatoes, cranberries, coconut oil and maple syrup. Stir mixture until potatoes and berries are evenly coated. Then sprinkle on cinnamon and 1/2 teaspoon of salt and stir to coat evenly. Pour onto a cookie sheet lined with parchment paper. Roast for 40 - 50 minutes for until a fork easily pierces through the sweet potatoes. Remove from oven and sprinkle with remaining 1/2 teaspoon of salt. Enjoy!

Bacon-Wrapped Sweet Potato Fries

Ingredients

  • 3 large sweet potatoes, cut into fries

  • 2 tsp. chili powder

  • 18 slices bacon (1 slice per fry)

  • BBQ sauce, for serving

  • Ranch, for serving

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Directions

  1. Preheat oven to 400 degrees F and set a rack over a baking sheet (to catch the bacon grease). Wrap each fry with one slice bacon and season with chili powder and pepper.

  2. Bake until sweet potatoes are tender and bacon is crispy, 30 to 35 minutes.

  3. Serve with BBQ sauce and/or ranch.

Sausage and Sweet Potato Hash

 

Ingredients

  • 2-1/2 lbs mixture of white and orange (yams) sweet potatoes, peeled and cubed

  • 1 lb Johnsonville Fresh Italian Mild Ground Sausage

  • 1/2 one large onion, finely chopped

  • 1 green bell pepper, finely chopped

  • 1 red bell pepper, finely chopped

  • 1 teaspoon ground cumin

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon table salt

  • 1 teaspoon minced fresh parsley

 

Directions

  • Bring a large pot of salted water to a boil. Add cubed sweet potatoes and boil for about 4-5 minutes or until almost tender. Do not overcook or they will turn to mush and not hold their shape. Drain pan and set aside.

  • Meanwhile, in a large nonstick skillet over medium-high heat, brown sausage and cook through. Remove sausage and place on a towel lined plate. Add onion to the pan (if there is not enough fat leftover from the sausage you can add 1-2 teaspoons of vegetable oil) and saute for about 5 minutes. Add bell peppers, sauteing for about 5 minutes more. Stir in cumin, smoked paprika and salt. Stir sausage in and cooked sweet potatoes and warm up (stir gently as to not break up the sweet potatoes). Place on a serving dish and sprinkle slightly with parsley.

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