2 sweet potatoes

1 tablespoon coconut oil, melted







Preheat the oven to 425 degrees. Microwave the sweet potatoes for 3-4 minutes until softer. Slice each potato into rounds. Toss with the coconut oil and sprinkle spices. Lay flat on a baking sheet. Roast for 20-25 minutes, flipping the rounds halfway. Serves 2-3 [Per serving: 200 calories, 30g carbs, 7g fat, 2g protein, 6g sugar].



5 yams (sweet potatoes), scrubbed clean

1/2 cup fat free half and half (or a non-dairy substitute)

1/2 cup Truvia Brown Sugar Blend

1 tablespoon minced ginger by The Ginger People

2 teaspoons cinnamon

1 teaspoon allspice

2 tablespoons molasses


Preheat the oven to 425 degrees. Wrap each yam in foil, then place on a rimmed baking sheet. Bake for 1 hour and 30 minutes, until the yams are soft and can be easily pierced with a fork. Remove the pan from the oven. Transfer the pulp (and skins - optional) to a large bowl and beat with an electric mixer. Gradually add in the half and half, Truvia, ginger, cinnamon, allspice, molasses and sea salt and continue to mix for 6-8 minutes, until the yams are whipped and creamy. Serve warm. 



3 sweet potatoes

1/2 cup sweet onion, diced

1 tablespoon garlic, minced

1 tablespoon rosemary

1 1/4 cup grated parmesan cheese

1/2 cup chevre (goat cheese)


Preheat oven to 400 degrees. Heat a skillet to medium heat and coat the bottom with nonstick cooking spray. Add diced onions, garlic, and rosemary and saute around 10 minutes, stirring occasionally. While the onions are cooking,  scrub the sweet potatoes and slice as thin as possible. Arrange one layer of the round slices in an overlapping spiral on the bottom of a round baking dish or iron skillet. Top with 1/2 cup parmesan cheese, salt and pepper. Arrange the next layer of sweet potato rounds in an overlapping spiral. Top with 1/2 parmesan cheese then the sauteed onion mixture to evenly cover sweet potatoes. Add the third layer of sweet potato in the same pattern, adding extra rounds until used up. Top this layer with remaining 1/4 cup parmesan cheese, chevre, salt and pepper. Bake at 400 degrees for 30 minutes. Turn the oven temperature down to 375 degrees and bake for another 20-25 minutes, until potatoes are lightly browned and crisp. Pierce through the layers with a fork to make sure the middle layers are tender (bake for another 5 minutes or so if not). When potatoes are cooked through, turn oven to a broil and cook for an additional 2 minutes. Remove and serve warm, cutting the potatoes like a pie. 



2 sweet potatoes, peeled

¼ cup coconut flour

Himalayan pink sea salt

nonstick coconut oil spray


Preheat the oven to 425 degrees. Fill a large pot with water and salt and bring the water to a boil. Add the sweet potatoes, and cook for 15-20 minutes until the potatoes are tender then drain. When the potatoes are cool enough to handle, shred the potatoes with a grater. Transfer the shredded potatoes to a large mixing bowl and mix in the coconut flour and sea salt. Using your hands, shape the potatoes into small cylinders, then lay them flat on a baking sheet coated with the nonstick coconut oil spray. Be sure to place them in a grid with space in between (use 2 trays if needed). Spray the tops with more coconut oil. Cook the tater tots for 15 minutes on each side, until they are lightly brown and crisp. Makes 2 servings [Per serving: 130 calories, 2.5g fat, 22g carbs, 8g fiber, 4g sugar, 4g protein].