Sweet, smoky, and crisp, these sweet potato latkes are really hard to beat, especially topped with cashew sour cream and applesauce.
To celebrate the one-year anniversary of the release of my cookbook Paleo Planet, I’m sharing one of my favorite recipes from the book–smoky sweet potato latkes–plus a giant giveaway package. If you’re interested in winning a signed copy of the book, a box of grass-fed meat from ButcherBox, and paleo-friendly baking supplies from Rodelle, scroll down to the end of the post to enter. If you already have the book, you can give away the signed copy as a gift and keep the rest of the prizes for yourself.
(If you do have the book and especially if you’ve cooked from it, would you consider leaving a candid review on Amazon? They’re so helpful to me and to potential readers. Thank you so much!)
Paleo Planet is a collection of gluten-free, grain-free recipes inspired by cuisines from all around the world, including over 125 recipes (and over 80 that are Whole30 compliant–get the full list here!). All of the recipes are dairy free with the exception of ghee, which can be swapped out if you’re avoiding it.
The book includes a full chapter of sauces, spice blends, and pantry staples you can make at home, from za’atar to spiced ghee to almond milk, to ensure your paleo meals are extra delicious, along with three chapters of main dishes (poultry, beef, pork, & lamb, and seafood). These include paleo versions of well-known favorites like moussaka, pad see ew, and chiles rellenos plus dishes that may be new to you, like kaddo bourani, an irresistible Afghan pumpkin dish, and ají de gallina, a Peruvian chicken dish cooked with ají amarillo chile paste. The cookbook also includes a chapter for appetizers, soups, salads, and snacks, a chapter of vegetable sides, and of course a dessert chapter.
I’m so excited to be partnering with ButcherBox and Rodelle to bring you a prize package full of wholesome ingredients that you can use to make recipes from Paleo Planet as well as anything else you’re whipping up this season. Rodelle is providing their high-quality vanilla beans, vanilla extract, and baking cocoa, which can be used in a myriad of desserts from the book, from Black Forest Cake to Millionaire’s Shortbread to Mexican Brownies.
ButcherBox is providing a box of their 100% grass-fed meat, conveniently packaged in individual servings and shipped straight to your door on dry ice. Their meat is my go-to for all the carnivorous recipes in my book, from Milanesa to Australian Burgers to Honey Chipotle Short Ribs.
