300+ Recipe Digital Cookbook
"I spent 10 years creating and testing recipes for this cookbook, it's my proudest creation!"
300+ Recipe Digital Cookbook
"I spent 10 years creating and testing 1000's of recipes for this cookbook, it's my proudest creation!"
- Mariel, Author & Founder
Who is down for a fabulous holiday side dish recipe? If you are, then this post is right for you!
Today you’ll learn how to make a scrumptious herb and walnut sweet potato recipe; you’ll find that it is the perfect side dish for Christmas Eve, Christmas Day or for any other date during the wonderful month of December. December seems to be such a joyful, eventful and merry type of month, so making special dishes during this time of the year feels just right.
Let’s make a promise this holiday season shall we? Let’s make every single day special from here on out. Let’s think about every blessing in our lives and be grateful for it all. Let’s ponder upon all the things in life we are grateful for and turn those thoughts into pure positivity and love. We’ll allow our cheer to be spread to others and make their lives THAT much better. We can be a blessing to every single person around us. And guess what? It can all start today! Let’s show our family and friends how much we really do LOVE them!
I am starting this promise by making this fun Holiday Paleo Roasted Sweet Potatoes recipe for my hubby. I know it will speak to him and demonstrate how much I care, because making something with love, care and excitement goes a very, very long way.
- 3 sweet potatoes, cubed
- ½ red onion
- 4 garlic cloves
- 1 cup celery, diced
- 1 cup walnuts
- 1 cup raisins
- ½ cup fresh parsley leaves, chopped
- 4 tbsp fresh sage leaves, chopped
- 2 tbsp fresh rosemary leaves, chopped
- 1 tsp oregano
- ½ tsp ground thyme
- 1 tsp black pepper
- 1 tsp sea salt
- 4 tbsp coconut oil
- Preheat oven to 400 F.
- Place frying pan over medium heat and add in walnuts. Toss walnuts around to keep them from burning and roast them for about 8-10 minutes. Transfer to a small bowl and let cool.
- Place frying pan over medium heat again, and add 1 tbsp of coconut oil; once melted, add in garlic, onion and celery. Cook for about 8 minutes. Add in raisins, roasted walnuts, parsley, sage, rosemary, oregano and thyme. Reduce heat to medium-low and cook for 2 minutes. Remove pan from heat and season with sea salt and pepper. Set aside.
- Add sweet potato cubes to a bowl and coat them with remaining coconut oil (melted). Add the rest of the already roasted ingredients in, mix well and transfer to a baking dish. Bake for 60 minutes, tossing them half way.
- Let cool a bit and serve.
