These Mexican Sweet Potato Rounds are something special.
I usually eat all of the recipes I make for my blog right after I photograph them, as I want to make sure I get the right picture before I jump in and devour. (That’s right, I eat all the food that I shoot. What? I can’t waste it!) But with this recipe, that “rule” sort of went out the window.
See, I was excited to eat these the second I started making them, so the challenge started early on. I was able to hold myself together and focus on the cooking, instead of on the eating, for about an hour or so. So I’ve gotta give myself some credit. I made it as far as the food-styling step, and then, that’s was when I caved in. I simply could not resist, I had to eat one (or two) of these cuties! Can you blame me? The urge was way stronger than me — they just looked so tasty, smelled amazing, and were staring at me with a “you want me” look.
Yup. They 100% captivated me.
Derailing from my food blogging process was worth it! As soon as I took a bite, my taste buds started jumping of joy. It was an explosion of spicy and savory flavors, along with a small taste of sweetness. I could not stop at a bite, so I took another one. And another one. Two whole sweet potato rounds were gone before I could take my next photo! When I say that I absolutely love these little appetizers, it’s because I do. They are bomb!
The key to making these great, is to get those sweet potato rounds very crispy (sort of crunchy). And to do that without burning them, you must use lots of good quality coconut oil. Just drench those babies in oil before you bake them. You can always remove the excess oil once they are done baking, by placing them in a paper towel before serving them, but having that oil is key. My recipe below should have the right amount of coconut oil to use, but don’t be shy about adding a bit more if you feel so inclined!
These delicious Paleo treats would be perfect as an appetizer to share when friends come over; serve them right after they are done baking, so your guests can enjoy them hot and crunchy. They will love them, and most importantly, they will love you!
Another great idea is to just eat a few of these instead of a meal; they contain great slow digesting carbs, great protein and great healthy fats all in one. You can add a little extra beef and you’d be set!
- 2 large purple sweet potatoes, cut into ½” slices
- 1 lb. organic ground beef
- 4 garlic cloves, minced
- ¼ cup white onion, minced
- 1 serrano pepper, thinly sliced
- ⅓ cup melted coconut oil + 2 tbsp coconut oil
- 2 tbsp cilantro, chopped
- 1 tsp cumin
- 2 tsp sea salt, divided
- ¾ tsp freshly cracked ground pepper, divided
- 1 medium avocado, cubed
- Homemade or store bought salsa, for garnishing
- Cilantro, for garnishing
- Pre-heat the oven to 450 F.
- Grease a baking dish with coconut oil and set aside.
- Place potatoes in a medium pot, add enough cold water to cover potatoes by 1 inch and add 1.5 tbsp of salt. Bring water to a boil and allow it to simmer for 8 minutes.
- Remove pot from heat and drain water completely. Distribute potatoes evenly in baking dish, making sure they don’t overlap.
- Pour melted coconut oil over potatoes, making sure it coats evenly. Sprinkle ½ tsp sea salt and ½ tsp pepper over potatoes. Bake for 40 minutes total, tossing them around half way.
- While potatoes bake, place skillet over medium heat and add 2 tbsp coconut oil. Cook onions until translucent. Add in garlic and serrano peppers, and cook until fragrant. Add in ground beef, breaking it apart with a wooden spoon. From here on out, you’ll want to stir the beef constantly. Add in spices (sea salt, black pepper and cumin) , stir, cover pan and let cook for 10 minutes. Remove lid and cook until all the liquid from the vegetables is gone. Turn heat off, and mix in chopped cilantro.
- Top each sweet potato round with ground beef, salsa, avocado cubes and fresh cilantro.
- Frying pan
- Large baking dish
- Large pot
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Snack-size Ziploc bag