The word “Thanksgiving” should not be synonymous with “carb overload” but the unfortunate reality is that most holiday food is laden with calories, carbs, sugar, and all the other things that can be problematic on a paleo, low-carb, or ketogenic diet.
One Thanksgiving classic is sweet potatoes – but not the sickeningly sweet casserole topped with marshmallows and filled with too much goopy, sugary sweetness.
This paleo sweet potato recipe is a fantastic alternative to that mess. You get the health benefits of sweet potatoes along with quality fats from premium oil and grass-fed butter.
Full of vitamins, packed with minerals, and utterly delicious.
Why You Should Skip the Sugary Sweet Potatoes This Thanksgiving
Sweet potatoes are a rich source of fiber, vitamins, minerals, and phytosterol, which promotes a healthy digestive system.
But sweet potatoes are very high carb, starchy root vegetables, even before adding sugar.
When you do follow that traditional Thanksgiving sweet potato recipe, you send your blood sugar on a rollercoaster ride that leaves you feeling sluggish and bloated in the hours and days afterward.
Neither brown sugar nor marshmallows offer much in the way of nutrition besides a hefty dose of sugar. They’re the very definition of “empty carbs”.
Just one serving of a side dish like that is enough to give you an epic sugar hangover. Don’t be surprised if you wake up from your post-Thanksgiving meal nap and start reaching for even more sweets.
Luckily, sweet potatoes are sweet enough without having to add literal candy. They’re called “sweet” potatoes for a reason, you know.
The Top Ingredient In This Recipe Is...
This recipe swaps out the burnt marshmallows for a topping that’s far healthier but just as delicious: Pecans.
These high-fat, low-carb nuts deliver a wonderful caramelized flavor that balances out the sweetness of the sweet potato and honey. The fats perfectly pair with the omega-7-packed macadamia oil, delivering a satisfying, satiating side that will stop you from reaching for that extra slice of pie after dinner.
Pecans are awesome for reasons beyond just being low-carb and high in quality fats. They’re also:
- Antioxidant-rich. Pecans are full of antioxidants[*], which work to combat free radicals in the body, protecting and repairing the cells.
- Promote heart-health. Research shows that consuming pecans may help manage cholesterol[*], promoting a healthy heart.
- Satiating. The high-fat content in nuts provides stable energy and satiety[*], which can assist with weight loss as the tendency to overeat is reduced.
These sweet potatoes are so delicious, healthy and easy to make! First, the sweet potatoes are cut into 1 ½ inch thick slices and roasted in the oven with some FBOMB Macadamia Oil, cinnamon and nutmeg, pecans, sea salt and pepper. Then they are “smashed” with a fork (or glass) and topped with a dab of grass-fed butter, drizzled honey, and fresh thyme. Easy, simple and totally full of flavor, crunch, and healthy ingredients!
- 2 large sweet potatoes (or 3 medium)
- 3 tablespoons FBOMB Macadamia oil
- ½ teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Sea salt, to taste
- Freshly ground black pepper, to taste
- ½ cup pecans, chopped
- 2-3 tablespoons grass-fed organic butter
- ¼ cup organic honey
- 1 tablespoon thyme leaves
- Preheat oven to 400 degrees F.
- Slice the sweet potatoes into five 1 ½ inch thick slices (or quarters for medium size) and place in a large mixing bowl.
- Drizzle the FBOMB Macadamia Oil over the potatoes and toss to coat evenly.
- Add the cinnamon, nutmeg, salt, and pepper to the potatoes and stir together.
- Place sweet potatoes in an even layer on a large baking sheet, about 1” apart.
- Bake potatoes until fork-tender, 25 to 30 minutes. Remove from oven and turn oven broiler to medium. Using a fork, potato masher, or the flat bottom of a glass, smash potato slices. Sprinkle with chopped pecans and broil for 3 to 5 minutes, until potatoes are golden brown.
- When potatoes are done, add a dab of butter to the center of each one, and drizzle with honey. Sprinkle the potatoes with the fresh thyme over the top.
- Serve hot, immediately.
- Total time: 45 minutes
- Prep time: 10 minutes
- Cook time: 35 minutes
Yield: Serves 4
Serving Size: 2-3 potato rounds
- Calories: 159 kcal
- Fat: 10.1 (13%)
- Protein: 1.1g
- Carbs: 18.5g (7%)
- Fiber: 2.6g
- Net Carbs: 15.9g