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Sweet Potato Bacon Tots

August 9, 2016 by predominantlypaleo 12 Comments

 

I can’t believe it’s less than a month until PALEO KIDS COOKBOOK comes out! It seems like I wrote this thing last year! Oh wait, I did. I appreciate all of your patience as you’ve been anticipating the release and I know so many of you pre-ordered AGES ago! I wanted to give you a sneak peek as a way to say THANKS and also for those of you considering purchasing the cookbook to have an idea what you’ll find inside!

  • Around 100 grain, gluten, dairy free recipes
  • A lunch bunch chapter with ideas for school lunches
  • “Little Hands” kid tips on how your little ones can help with each recipe
  • Many nut and egg free recipes for sensitive kiddos
  • Photo for every recipe
  • Tips to transition your family to paleo eating
  • Allergen labels for each recipe to help you decide if its a good fit
  • A smoothie chapter
  • A sides chapter for non-boring, kid-friendly veggies

And of course lots of pictures of cute kids inside, because what’s a kid cookbook without some precious mugs!

Now for that sneaky peeky recipe…

I am sharing with you my Sweet Potato Bacon Tots which are seriously addicting and delicious. They are a great way to get in good starches and fats for your little ones (ok and big ones who are we kidding here). They are crispy and delicious and totally 100% crap free. So next time there’s a craving for the not-so-good stuff, make a batch of these and feel good about it. Also photographed below:

  • Paleo Piggies
  • Grain-Free French Toast Sticks
  • Legit Sandwich Bread
  • Dairy-Free Grain-Free Pizza Pockets
  • S’mores with Homemade Marshmallows and Grahams

Now onto the recipe!!! And of course if you are now convinced that you need a copy of Paleo Kids Cookbook releasing September 6th, you can do that HERE!!!

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Sweet Potato Bacon Tots

Sweet Potato Bacon Tots

 

 

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Filed Under: aip friendly, baked goods, beverage, cake, condiments, crafts, dairy free, DIY - Do It Yourself, Drinks, egg free, essential oils, gluten free, grain free, Informational Post, Instant Pot, main course, nut free, paleo, raw, refined sugar free, Safer Skincare + Better Beauty, Sauce, sides, Slow Cooker, snacks, soups, soy free, sugar free, treats, Uncategorized, vegan, vitamins, yeast free

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Comments

  1. Aarin says

    August 30, 2016 at 12:07 am

    Looks delicious! Do you put the whole sweet potato into already boiling water?

    Reply
    • predominantlypaleo says

      August 31, 2016 at 2:10 am

      Yep!

      Reply
  2. Christie says

    September 13, 2016 at 5:41 pm

    These look delicious! I can’t wait to make them with my 8 year old. When you say to grate the sweet potato, are you talking finely grated or larger like grated cheese for pizza? Thanks!

    Reply
    • predominantlypaleo says

      September 13, 2016 at 11:29 pm

      Either should work really!

      Reply
  3. Alex says

    October 7, 2016 at 7:09 pm

    Do you have any recommendations or suggestions for cavassa flour swaps? I have arrowroot, almond flour and tapioca in my pantry. Would either of those sub well? Thanks!

    Reply
    • predominantlypaleo says

      October 9, 2016 at 11:28 pm

      Um you could probably use arrowroot and almond flour – maybe a little combo!

      Reply
  4. Diane says

    November 20, 2016 at 1:22 am

    Yumm these were delicious…thanks for sharing this recipe. I think I may need to order this book.

    Reply
    • Diane says

      November 25, 2016 at 7:14 pm

      Do these freeze well? I’m thinking if frozen on trays then put into bags. Reheat in oven.

      Reply
      • predominantlypaleo says

        November 26, 2016 at 6:38 pm

        I haven’t actually frozen them yet but I believe some others have and they turned out great!

        Reply
    • predominantlypaleo says

      November 26, 2016 at 6:39 pm

      Thanks Diane, I’d love that!

      Reply
  5. Rose says

    January 22, 2017 at 9:28 pm

    I just pulled all these ingredients together and squeezed the water out of the potatoes first. Am I missing a binder? Do we need an egg? My mix will not hold together. Thanks!

    Reply
    • predominantlypaleo says

      January 22, 2017 at 10:12 pm

      The potato starch or cassava flour acts as the binder and helps absorb any excess moisture. I am afraid an egg would add even more wet to them.

      Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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