The Paleo Ground Sloth: Bacon Wrapped Curried Sweet Potato Bundles

OK RECIPE TIME! I had originally planned on making this with leftover ham we froze from Christmas. But when I thawed it, it sketched me out. Like grey/brown color. No bueno. So next thought? Bacon! Then I had a bunch of cooked curry eggy junk on the pan. What to do, what to do – I thought. Make a coconut curry reduction. The recipe progressed onward from here. I’ll let it speak for itself. It’s the bomb dot com. Enjoy!

Bacon Wrapped Curried Sweet Potato Bundles
w/ Coconut Curry Sauce

     – 1 medium Sweet Potato, cut into thick straws
     – Coconut Oil Spray
     – 2 small eggs or 1 medium egg
     – 1/2 teaspoon Curry Powder
     – 1/2 teaspoon Garam Masala
     – 1/4 teaspoon Turmeric
     – 1/4 teaspoon Cumin
     – 1/2 teaspoon Red Pepper Flakes
     – 1/4 teaspoon Sea Salt
     – 4 slices of uncured Bacon
     – 2 cups Coconut Milk from a can
     – Basil and chopped Pecans for garnish
1. Preheat oven to 400. Spray baking sheet with coconut oil, layer sweet potato straws on the pan, coat with more coconut oil spray.
2. In a small bowl whisk the eggs until they’re nice and foamy. Add in the spices (curry powder through sea salt) and mix. Pour over the sweet potatoes and use your hands to evenly coat them.
3. Rearrange the sweet potatoes so that they’re in a single layer in the pan and place in the oven for 25-30 minutes.
4. When the sweet potatoes are done baking, pull them out of the oven but leave the oven on. There should be a layer of cooked curried egg between the sweet potato slices. Using a knife or your hands separate the sweet potatoes from the egg mixture, leaving some rough edges of egg around the sweet potatoes.
5. Spread a layer of foil down on the counter and wrap a bundle of sweet potato wedges (5 to 8) with the bacon. Place the bundle with the loose bacon edge down. Repeat with the other sweet potatoes (my size sweet potato straws made 4 bundles).
6. Remove the curry egg mixture (I included 2 sweet potato fries in this) from the pan and place on a cutting board. Place the foil with the bundles on the pan and place into the oven for 15 minutes.
7. While the bundles are cooking, pour 2 cups of coconut milk into a sauce pan. Turn the heat on medium-high and chop up the curry/egg/sweet potato mixture. Pour into the coconut milk. Bring the milk/curry mixture to a slow boil and let it summer until it’s reduced about half way. This takes about 20-25 minutes.
8. When your timer goes off for the bacon, roll the bundles over to the other side and let them bake for about 5 minutes longer. Remove them from the oven when they’re done to sit for about 3 minutes.
9. Strain the coconut milk/curry mixture into a small bowl to remove the large chunks of cooked egg and sweet potato.
10. Plate the bundles, drizzle with the coconut milk mixture, top with pecans and basil, and demolish 🙂
Basil + Pecans = Perfection
Mmmmm bacon.

About Debbie Forbes, LMT, CPT

Debbie has been a Licensed Massage Therapist (FL LMT MA16310) for over 18 years. Originally from the Chicago area, she moved to St. Pete in 1986. Her specialties are deep tissue, Lomi Lomi, Thai Yoga massage and Stress Therapy massage. She has traveled to Hawaii, the Bahamas, Mexico and various other places to study bodywork and allied modalities. She takes from her many years of experience and multitudes of classes to structure a massage based on your needs. Debbie is also a Certified Personal Trainer and Yoga Teacher. She believes that Integrative Systems, such as, Yoga, Massage and Personal Movement have been developed to guide us in this journey. An avid cyclist, Debbie travels around the country doing century and double century rides. She is a reluctant triathlete, cross fitter, occasional doughnut eater and is a USA Triathlon Official in her spare time.

Posted on April 12, 2012, in Nutrition, Paleo Recipes, Recipes. Bookmark the permalink. Leave a comment.

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