The internet is so cool. Seriously. Matt and I met each other on Match.com (true story), and since we became bloggers, we have met so many other bloggers (and Team Members!) that we now call close friends, even though we may live across the country from each other. George Bryant is one of those special people. We first met him when Stacy and George shared an L shaped sofa in the PaleoFX Real World House in 2012 and they’ve been like bickering siblings ever since. Our boys know him as “Uncle George,” and this picture of him having story time with them just makes my heart melt! So cute!
We are so proud of him and his new baby, The Paleo Kitchen cookbook that he has co-authored with one of our other blogger friends, Juli Bauer of PaleOMG. Knowing first hand how difficult it is to write cookbooks with different people (since Matt and I write together and Aimee photographs), I can’t imagine writing a cookbook with someone who doesn’t live in the same state as me! This awesome team found a way to make it work! Make sure you pre-order this awesome new cookbook so that you can have it for the lowest price possible!
One thing I have realized in life is that no matter how big or how little my to do list is, there is never enough time to accomplish it. I figured I wasn’t the only one in this situation, which is why I created this delicious Bacon Lime Sweet Potato Salad. I love making this in 5-10 pound batches and living off it for every meal. For breakfast, I add eggs. For lunch, I add chicken. For dinner, I add steak. It keeps life delicious and simple. I may admittedly have a sweet potato addiction so you could also just eat it once a day if that makes you happy.
When I decided to make a giant lifestyle shift and take control of my health, it was intimidating. I had never cooked before in my life, I was overcoming a 12-year battle with bulimia and I had around 100 pounds to lose. To say I was scared was an understatement. One of the biggest keys to my success was keeping things simple and becoming a master at a few of my favorite recipes. This taught me how to have fun in the kitchen and created positivity around what I was cooking, which was pivotal in me enjoying and sticking to my journey.
In fact, it was so pivotal that I decided to change my career, start a business for the first time and work passionately to share my journey with others. I started my food blog to share everything I was creating to keep me successful and inspire others to do the same. My vision in life is to make others easier and support them in living the healthiest lifestyle possible. Which is why I co-authored The Paleo Kitchen. This recipe is just one of 125 brand new recipes in the book that are all simple, affordable and knock your socks off delicious. We also share our tips on how to have fun in the kitchen, how to save time and money, how to shop in season and love every minute of it. Oh and I have to apologize, we tried to get scratch and sniff pages for each photograph but the technology doesn’t exist yet.
As far as the living far apart, Juli and I became temporary roommates for 1-2 weeks at a time. She would always fly out to California and we would start our cooking marathons. Each trip, we loved each other a little more and the recipes started tasting better
I would love to keep writing, but I feel like I am committing a crime by not allowing you to make this recipe right now. I also caution you, if you plan on bringing this to a gathering or sharing, make double to save a stash for yourself. You have been warned. Enjoy.
- ½ pound bacon (225 grams)
- 3 large sweet potatoes (about 2 pounds/910 grams), cut into ½-inch (12-mm) cubes
- 4 garlic cloves, chopped
- 2 tablespoons coconut oil
- juice of 1 lime
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 green onions, chopped
- handful of fresh dill, roughly chopped
- dash of red pepper flakes (omit for AIP)
- dash of ground cinnamon
- salt and pepper, to taste
- Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with foil and lay the bacon flat on the sheet. Bake for 15 to 20 minutes, until the bacon is slightly crispy. Let cool then roughly chop.
- In a roasting pan or rimmed baking sheet lined with aluminum foil, toss the sweet potatoes and garlic in coconut oil and roast for about 30 minutes or until slightly browned.
- While the sweet potatoes are roasting, whisk together the lime juice, olive oil, and balsamic vinegar. Toss in green onions, dill, red pepper flakes, cinnamon, and salt and pepper and mix well.
- Once sweet potatoes are finished cooking, toss them together with the dressing and bacon.
Cook time will vary depending on the size of the sweet potato cubes.
Connect with George: