This recipe comes to you from one of our very own members in the AIP Recipe Collection Facebook Group. He’s generously offered to share his yummy recipe with us here so the whole AIP community can enjoy it! 

Todd calls this recipe “Sweet Potato Filling” but I’m calling it a “Savory Sweet Potato & Celery Mash” … it really reminds me of a cross between a mashed potato and a traditional stuffing, so maybe he’s right and we should start a new classification and call it a filling!  

The name ‘filling’ reminds me of something you’d use for stuffing ravioli or dumplings or a twice baked potato, and I do believe this recipe would make an amazing filling for any of these! There are plenty of AIP options for these kinds of recipes, so fi you’re interested in trying this out, go to the AIP Recipe Collection Facebook Group and search for recipes to pair this with.

Try this recipe as a “filling” or “mashed potato” side dish or try making twice-baked sweet potatoes and top them with shredded left over chicken, pork, beef or some crispy AIP compliant bacon for a filling breakfast, lunch or dinner side .. the options are endless!

♥ Thanks for sharing Todd! ♥

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Savory AIP Sweet Potato and Celery Mash aiprecipecollection.com

Savory Sweet Potato Mash

Yield: 4-6 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

♥ RECIPE & IMAGES BY: AIP Recipe Collection Group Member Todd Hummel ♥ A versatile savory mashed potato substitute the whole family will enjoy.

Ingredients

Instructions

  1. Peel and cube sweet potatoes (TIP: white fleshed sweet potatoes tend to discolor immediately after peeling, so have your pot of cold water ready so you can add your sweet potatoes as you chop)
  2. Gently bring your sweet potatoes to a boil and cook until tender.
  3. While the sweet potatoes cook you can prepare the savory.
  4. In a large frying pan sauté onions, celery and parsley until tender. Add sage, rosemary, thyme and salt to taste and set aside.
  5. Drain sweet potatoes and mash with a potato masher. Slowly add coconut milk and continue mashing until desired consistency is reached.
  6. Gently mix the savory sautéed vegetables to the mashed sweet potatoes and serve immediately.

Notes

Todd suggests:

  • That you can use any variety of sweet potato, but he enjoyed the red fleshed varieties as they remind him of his Mother's non-AIP chestnut stuffing.
  • That you can make this dish the day before and allow the flavors to meld overnight and simply re-heat before serving.

 

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Looking for an easy side that will satisfy the traditional potato lovers in your family so you don’t have to make multiple sides? Bacon Mashed White Sweet Potatoes is the answer!

My sweet potato hater hubby said I could make this any time! He really hates the sweetness of regular yams/sweet potatoes, but he finds white potatoes more palatable in a pinch. Thanks to bacon he actually enjoyed these … the savory flavors really do “hide” the sweetness. (See additional suggestions in the notes for even MORE flavor.)  

This is so easy – and the whole family is gonna love it!

This is probably one of the first recipes I ever created … which meant I was too eager to eat it and I failed to photograph it … so this is a stock photo but a great representation of the dish. I’ll have to come back and update this image soon!

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AIP Bacon Mashed Sweet Potatoes

Bacon Mashed White Sweet Potatoes

Yield: 2 Servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

♥ RECIPE BY: AIPRecipeCollection.com (Photo credit to Jonny Valiant) ♥ An easy accompaniment for just about any Sunday supper! Even your non-AIP family will love them!

Instructions

  1. Put diced sweet potatoes in a pot and cover with water. Gently boil until tender.
  2. Meanwhile in a pan cook bacon and diced onion. (If you prefer your bacon crisp, cook it first and then remove from the pan and cook your onion in the bacon fat.) *DO NOT discard the bacon fat - you're going to use it*
  3. When sweet potatoes are cooked, drain and mash by hand (using a mixer will not yield a nice texture)
  4. Add a spoonful of bacon fat from the bacon you just cooked or if you have some on hand in the fridge (I always keep my left-over bacon fat for seasoning dishes or frying onions - so many uses)
  5. Add a small amount of chicken or beef broth and salt to taste and continue to mash until desired consistency is achieved.
  6. Gently fold in the cooked onions and bacon.
  7. Serve immediately or keep warm in the oven.

Notes

Want More Flavor?

I kept this recipe really basic, but you can try adding some simple AIP spices like garlic powder and onion powder to taste. Feeling more adventurous in the kitchen? Try adding some roasted garlic and an olive oil drizzle - Yummy!

Kitchen Tip:

When you bring your fresh bacon home, wrap it in parchment in packs of 4 rashers/slices (or how many you'd typically use for your family) and freeze them immediately. This makes life so easy! I can grab one pack and dice it easily while it's still frozen - it cooks quick - no defrosting needed!

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Looking for an easy accompaniment to go with your Herb-Marinated Chicken Thighs with Strawberry Balsamic Salsa? Or craving something different for a simply flavorful AIP breakfast or lunch? It doesn’t get much easier than this Spinach Strawberry Salad with Honey Balsamic Dressing!

As a stand-alone salad, this one’s fresh, light and so simple, and lends itself well to being topped with left over chicken, salmon or even canned tuna or sardines for a nutrient packed meal.

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The Inspiration 

This recipe is part of  our AIP Recipe Collection summer grilling project where we’re bringing you some tasty truLOCAL-inspired recipes.

Be sure to check out the main dish we suggestion pair this recipe with – Herb-Marinated Chicken Thighs with Strawberry Balsamic Salsa

Enjoy! ♥

AIP Spinach Strawberry Salad with Honey Balsamic Dressing

Spinach Strawberry Salad with Honey Balsamic Dressing

Yield: 4 Servings
Prep Time: 10 minutes
Total Time: 10 minutes

♥ RECIPE & IMAGES BY: AIPRecipeCollection.com ♥ An easy accompaniment for any grilled meal and a perfectly simple stand alone salad easily adapted for breakfast or lunch.

Ingredients

  • 6 Cups Baby Spinach, washed and spun dry
  • 1 Cup Strawberries, washed, dried and then sliced
  • ½ Cup Red Onion, thinly sliced

Honey Balsamic Dressing

Instructions

  1. PREPARE THE DRESSING: Measure all dressing ingredients into an upright container and blend well with an immersion blender to emulsify. Season with salt and pepper to taste. TIP: If you find the dressing a little too sweet, try adding a squeeze or two of lemon.
  2. PREPARE THE FRUIT & VEG:  Combine spinach, strawberries and red onion in a serving bowl.
  3. Just prior to serving, pour dressing over top and gently toss to coat.
  4. Serve immediately.

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Looking for an easy accompaniment to go with your Grilled Orange Ginger Pork Tenderloin? Or craving something different for a simply flavorful AIP breakfast or lunch? It doesn’t get much easier than this Fennel Citrus Salad with Honey Lime Dressing!

The dressing for this salad pairs perfectly as a drizzle with our Grilled Orange Ginger Pork Tenderloin, saving you the trouble of making any additional sauces or glazes! As a stand-alone salad, these flavors are bright and refreshing and this salad lends itself well to being topped with left over chicken, salmon or even canned tuna or sardines for a nutrient packed meal.

The Inspiration 

This recipe is part of  our AIP Recipe Collection summer grilling project where we’re bringing you some tasty truLOCAL-inspired recipes.

Be sure to check out the main dish we suggestion pair this recipe with – Grilled Orange Ginger Pork Tenderloin

Enjoy! ♥

Fennel Citrus Salad with Honey Lime Dressing

Fennel Citrus Salad with Honey Lime Dressing

Yield: 4 Servings
Prep Time: 10 minutes
Total Time: 10 minutes

♥ RECIPE & IMAGE BY: AIPRecipeCollection.com ♥ An easy accompaniment for any grilled meal and a perfectly simple stand alone salad easily adapted for breakfast or lunch.

Ingredients

  • 1 Fennel Bulb
  • 1 Medium Orange
  • 1/2 Pink Grapefruit

Honey Lime Dressing

  • ¼ Cup Olive Oil
  • 1 Lime, zested
  • 1/2 Lime, juiced
  • 1 Tbsp Honey
  • 1 Tbsp Shallot, minced
  • ¼ tsp Himalayan Salt
  • 1 Tbsp Fresh Basil, chopped

Instructions

  1. PREPARE THE DRESSING: Measure all dressing ingredients into a small glass jar, affix the lid and shake well. Refrigerate and allow flavors to meld.
  2. PREPARE THE FRUIT & VEG: Remove the core from your fennel bulb and discard. If your fennel has fronds, reserve them for garnish. Thinly slice the fennel with a knife or a mandolin slicer (my recommendation here) and set aside in a bowl.
  3. Peel and slice the orange and grapefruit and set aside in a separate bowl.
    TIP:  Learn the easy way to peel and slice citrus and avoid struggling to get rid of the pith - check out this video!
    TIP: If you're prepping your salad in advance of serving, we suggest keeping the citrus and fennel separate until serving because the citrus will release some of it's juices and make the dish too runny.
  4. Just prior to serving, toss the fennel and citrus together in a serving bowl and top with chopped fennel fronds if you have them.
  5. Serve the Honey Lime Dressing on the side so your family can dress their salad themselves, and use a little as a drizzle for their Grilled Orange Ginger Pork Tenderloin that we have suggested pairing this salad with.

Looking for some easy accompaniments to go with your grilled meats? It doesn’t get much easier than these AIP Grilled Veggies!

This recipe is part of  our AIP Recipe Collection summer grilling project where we’re bringing you some tasty truLOCAL-inspired recipes.

Be sure to check out the main dish we suggestion pair this recipe with – AIP Grilled Pork Ribs with Maple Glaze.

Enjoy! ♥

AIP Grilled Pork Ribs with Maple Glaze with Grilled Leeks and Radicchio

AIP Grilled Vegetables

Yield: 4 Servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

♥ RECIPE & IMAGE BY: AIPRecipeCollection.com ♥ This fast and easy grilled veg recipe is anything but short on flavor!

Ingredients

Instructions

  1. Combine olive oil and minced garlic and allow to stand.
  2. Core radicchio and cut in half or quarters depending on the size
    of the head (you don’t want them to be too thick). Wash thoroughly. Wrap in paper towels or clean kitchen towel to remove excess water.
  3. Trim and discard root end of leek, removing only as much as
    necessary to allow leek to hold together for grilling. Trim off dark green ends of leek. Pull off and discard outer leaf or two of each leek. Cut the leek lengthwise and carefully rinse under cold running water until all sand has been removed (do not soak). Wrap in paper towels or clean kitchen towel to remove excess water.
  4. Pre-heat your BBQ to medium-high heat.
  5. If you're serving this recipe along side our AIP Grilled Pork Ribs with Maple Glaze, you'll put these veggies on the grill at the same time.
  6. Lightly brush vegetables with the garlic infused olive oil and
    season with a pinch of salt and black pepper. Place the vegetables cut side down on grill. Leaving lid open, cook until grill marks form, about 3 to 5 minutes. Gently turn the vegetables using tongs, brush with oil and season with salt and pepper and grill for about 5 minutes more. Take care not to over-cook the veggies, they should lightly charred and cooked through but retain an ‘al dente’ texture.
  7. Remove from heat and serve immediately.

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I’m a lazy AIP cook, so I try to find short-cuts in the kitchen. I love using this basic side to help keep me on track with nutrient density in my diet. Whipping up a BIG sheet pan of veg takes so little time, and since leafy greens cook down so much it really helps me keep up with my goal of eight cups or so of veggies daily.

Don’t let the simplicity of this one fool you – it’s so tasty!

Enjoy! ♥

Sheet Pan Vegetables Carrots Bok Choy

Sheet Pan Veggies

Yield: 2 Servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

♥ RECIPE & IMAGES BY: AIPRecipeCollection.com ♥
Fast & Easy Sheet Pan Veggies - A basic and versatile dish you can serve with just about anything!

Ingredients

  • 2 - 4 Small Heads of Baby Bok Choy
  • 2 - 3 Carrots
  • 2 Handfuls of Brussels Sprouts
  • 1 - 2 Tbsp Avocado Oil
  • Pinch of Himalayan Salt
  • Garlic Powder
  • Onion Powder
  • Ginger Powder (Optional)
  • Black Pepper (AIP Stage 1 Reintro)
  • SEE NOTES below for additional veggie suggestions!

Instructions

  1. Remove the bottom of the Bok Choy and then cut it in half and then in thin strips or after cutting the bottom off, continue to chop it from the bottom all the way through to the green tops.
  2. Slice carrots into thin ribbons using a mandoline slicer or veggie peeler. You could spiralize them if you like.
  3. Slice brussels sprouts thinly (I manage to sneak them into meals if I chop them thinly)
  4. Spread your veggies on a parchment lined baking sheet (parchment makes for easy clean-up).
  5. Drizzle with Avocado Oil (or AIP compliant oil of choice. I prefer avocado for its higher smoke point)
  6. Sprinkle with a pinch of Himalayan Salt (go easy - it doesn't take much to over-salt veggies cooked like this)
  7. Since I add so little of each of the garlic, onion and optional ginger powder (depending on what veg you're using or what you're serving it with you may not want to use ginger) and pepper, I don't include measurements - just a light sprinkle over the sheet of veg.
  8. Use your hands to massage oil and spices through the veggies.
  9. COOKING METHOD #1 - ROASTING - I typically cook this recipe at the same time as my main dish, and have found it works well at a variety of temps and durations. I look along with salmon for 20 mins at 400 degrees. If you've got something going at a higher temp and longer cooking time, just toss the pan in at about 15-20 mins before your cooking time is up.
    COOKING METHOD #2 - BROILER - If you're only firing up the oven for the veg, try cooking under the broiler at about 500 degrees for 15mins or until cooked to your liking. Don't have the pan too close to the element/fire and be sure to watch for burning. Stir and flip veggies a few times throughout cooking time to ensure even cooking.

Notes

More Veggie Suggestions!

You could use onions, broccoli, cauliflower, zucchini, parsnips, sweet potatoes, kale or chard too .. Use your imagination. Adjust veggies and quantities to your preference. Just be sure to slice your veg in reasonable sizes to allow them to cook properly.