see page 97 of The Paleo Kitchen
Preheat the oven to 400 Line a rimmed baking sheet with parchment paper.
In a mixing bowl, toss the cubed sweet potatoes in the coconut oil to coat well.
Spread the sweet potatoes out on the prepared baking sheet. Bake for 30 minutes, stirring once at the 15-minute mark, until the sweet potatoes can be easily pierced with a fork.
Once the sweet potatoes are done, cook the bacon lardons in a cast iron skillet over medium heat for 3 to 4 minutes, stirring constantly. Add the apple, pear, and onion, and saute for another 2 to 3 minutes, until the onion starts to soften Add the sweet potatoes, cinnamon, and a pinch of salt and stir well. Cook for 1 to 2 minutes more, stirring occasionally. Taste for seasoning and add more salt if desired.
Remove from the heat, ad the lemon zest, and juice, and mix well before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (269g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 233 (63%)|
|Amt Per Serving||% DV|
|Total Fat 25.9g||34 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 28.4mg||9 %|
|Sodium 391.5mg||13 %|
|Potassium 502.1mg||13 %|
|Total Carbohydrate 30.4g||9 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 24.4g|
|Protein 7.1g||10 %|
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Calories per serving: 367
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