“Nonsense!”, I replied, I have da Google and a bit of time to prepare, I’m certain I can come up with something for everyone, even if everyone can’t eat everything.
Good thing bacon is included on the diet, a brunch without bacon would be daunting…
As it happens, sweet potatoes are also allowed, and my searches though the interwebs yielded me a nice way to prepare them that was a step above tossing ’em in the oven and just baking the suckers; dice them, toss ’em with coconut oil, salt, pepper, and citrus zest, then roast ’em.
This was almost universally decided to be a very good thing at the brunch, with the exception of one guest who doesn’t care for sweet potatoes or coconut, but then he had bacon, that popper dip, quiche, and a nice Riesling that I wish I could recall where we bought it to keep him more than happy. Sweet potatoes are not, in fact, one of Rich’s favorite things either, but he allowed as how these were pretty darned decent and almost totally unobjectionable. So thanks to Whole Foods for the recipe, and let’s roast us some sweet potatoes…
*Note: you may need to melt the coconut oil in a small pan over low heat before tossing with the potatoes and seasonings.
Toss with the oil, salt, pepper, and rosemary before arranging in a single layer in a baking pan. Grate the citrus zest over all (I used the zest of one small lemon), then pop into the oven and bake for 40 minutes, stirring every now and then, until the potato is nicely cooked with a few dark, crispity bits on the edges. Serve warm.
Tasty (and definitely better with bacon – but then, isn’t everything?).
I went a step further for my serving and drizzled a bit of Sherry Peppers Sauce over the top – not at all Paleo, but then I’m not on that diet.