I loved, loved, loved today’s lunch. It included a bunch of Crispy Curried Sweet Potato Coins!
Lunch also included a couple of leftover Spiced Mini Burgers from last night’s dinner. My plate was filled with a bunch of food orbs and it just didn’t look pretty, so I didn’t bother to snap a pic, but I promise it was delicious!
So, as you probably know, I’m a tad obsessed with the recipes in Practical Paleo. I’ve made (and loved!) a bunch of them so far and the Curry Spice Blend, which is in the Sweet Potato Coins, has been life-changing for me. I add it to tons of dishes now!
I really love these recipes and thought you guys might too, so I asked Diane (the author of Practical Paleo) if I could share them on CNC and she agreed, so here they are! ENJOY!!
Crispy Curried Sweet Potato Coins
- 2 sweet potatoes, peeled
- 1/2 cup almond flour or sifted coconut flour
- 2 tablespoons Curry Spice Blend (recipe below)
- 1-2 eggs beaten (use 2 if you have very large sweet potatoes)
- 1/4 cup or more of bacon fat, coconut oil, or ghee
- Slice the sweet potatoes into 1/4-inch coins. Place them onto a baking sheet, and set aside.
- With a fork or whisk, combine almond or sifted coconut flour and the spice blend in a bowl. Set up a “station” and dip the sweet potato coins into the egg, then the flour mixture. After completing each coin, set them back onto the baking sheet.
- Place a large skillet over medium heat, and melt the cooking fat. Use enough to cover the bottom of the skillet completely. Place the “breaded” sweet potato coins into the skillet, and allow them to cook for approximately 2-3 minutes per side or until golden brown. Add more fat to the skillet as needed so that the level remains constant.
- Remove the potatoes from the skillet as they are finished, and replace them in the skillet with more until the entire batch is done.
Yields approximately 4 servings
CHANGE IT UP: If you prefer to bake your sweet potato coins, combine the egg, flour mixture, and cooking fat together to create a batter. Dip each coin, and then place on a parchment paper-lined baking sheet. Cook in the oven for approximately 20-30 minutes at 350*F or until they are golden brown on the outside and fork-tender.
Curry Spice Blend
- 1 tablespoon curry powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1/2 tablespoon cinnamon
- 1 tablespoon sea salt
Yields 4.5 tablespoons
When I make these Crispy Curried Sweet Potato Coins, my method is a little different. I usually have leftover Sweet Potato Wedges in the refrigerator, so I mashed them up and mix in the Curry Spice Blend (minus the sea salt. I think it tastes too salty, but try it. You might like it that way!) Next, I set up my “station” and form the sweet potato into balls, which I roll in the flour mixture and then egg. Finally, I cook the “breaded” sweet potato coins in coconut oil in a skillet on medium heat until they’re browned on both sides.
If you decide to make your Crispy Curried Sweet Potato Coins this way, be sure to eat all of the leftover sweet potato. The Curried Spice Blend tastes awesome in it!
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I’m off to walk the pug and then go to CrossFit!
Happy weekend, friends!