I’m in the process of creating a cookbook right now, and I wanted to give you a sampling of what’ll be in it. I’ll be posting a new recipe every week or so, and I’d love your feedback!
My Upcoming Cookbook!
I know there are tons and tons of cookbooks out there, but I think a lot of them are a little lax with ingredients, allowing for dairy, rice, palm shortening (I don’t like the environmental impact of palm oil harvesting), and other things. Mostly the dairy… I’m extremely sensitive to dairy and I know a lot of you are, too, so I wanted to make a collection of delicious, comforting recipes that are completely Paleo and completely dairy free.
Another Amazing Cookbook in the Meantime
Before I get to the recipe, though, I want to tell you about another cookbook that I love – one that you will freak out over because the recipes are delicious, the photos are beautiful, and it’ll make you feel like you’re not in a cage anymore with this way of eating 
All the recipes in Indulge: 70 Grain-Free Desserts are grain and dairy free, and Paleo friendly. It was written by my friend, Carol Lovett, over at DitchTheWheat.com.
You can get the book here.
Here are photos of her blueberry pie and chocolate fudge brownie. OH MY GOD…
Now, I know what you’re saying: “Sugar is sugar is sugar and too much of it will make you fat!” I agree, and I said that myself in the Weight Loss Solution summit. HOWEVER, I also have always contended that if you’re going to “cheat” – and we all do and I don’t really think of it as cheating anymore, it is WAY better to eat sweet stuff that is free of grains, dairy, soy, and man-made sugars. The grains and dairy and all that stuff are the perfect way to get you kicked permanently off the proverbial wagon because they act like powerful addictive drugs in our bodies. Trust me: I know!
So if you want a sweet treat, especially over the holidays, definitely check out Indulge. Your family and friends will not be disappointed. In fact, they’ll probably not even know the difference between your Paleo dessert and normal ones.
Alright, now for my new recipe – it’s perfect as an appetizer for your holiday menu!
Sweet Potato Tots with Maple Mustard Dipping Sauce
- Serves 4
- Prep time: 20 minutes
- Cook time: 10 minutes
These sweet potato tots are a much-better-for-you-and-more-delicious version of frozen white potato tater tots served with plain old ketchup. They’re made with nutritious sweet potatoes and served with a sweet and spicy mustard sauce. They’re quick and easy to whip up, and make a delicious snack or side dish that you can feel good about.
Ingredients
Tots
- 2 medium sweet potatoes, peeled and cubed
- 1/2 teaspoon sea salt
- 1/4 cup almond flour
- 2 tablespoons coconut oil (bacon grease, lard, or tallow would work well, too)
Maple Mustard Dipping Sauce
- 1/4 cup spicy brown mustard
- 1 tablespoon pure dark (grade B preferably) maple syrup
Directions
- Put the potatoes in a saucepan and cover with cold water. Bring to a boil and reduce heat to a simmer. Simmer for 15-20 minutes, until potatoes are tender. Drain and allow to cool slightly.
- Mash the potatoes and add the salt and almond flour. Mix until well combined.
- Using your hands or a spoon, form mash into “tots” about 1″ long by 1/2″ wide.
- Heat the oil in a skillet over medium to medium high heat. Add the tots and fry on all sides until well browned.
- Make the dipping sauce by whisking the mustard and maple syrup in a small bowl. Serve the tots with the dipping sauce.
Nutrition Info
for each of the 4 servings
- Calories 219
- Total Fat 8.9g
- Total Carbohydrates 34.9g
- Dietary Fiber 3.5g
- Sugars 13.8g
- Protein 1.9g
Don’t forget to let me know what you think in the comments!
I can’t wait for the cookbook! Thanks so much for you shared wisdom and recipes.
Hi Neely,
That is fantastic you are working on a cookbook – I will look forward to the finished product.
Can you please tell me is almond flour & almond meal the same thing? Also! Can you substitute this for tapioca instead?
Can’t wait to try this receipe – thank you & Merry Christmas all the way from melbourne Australia x
Amy – Almond flour and almond meal can be used interchangeably in recipes, and sometimes they’re the same thing. But technically, almond meal is crushed almonds while almond flour is blanched crushed almonds. They may have a bit of a different consistency. I would not sub tapioca flour for almond flour/meal because tapioca is super stretchy, so you’ll end up with a very odd consistency, unless it’s just a little bit of the flour in the recipe. To sub for almond flour I always do half tapioca flour and half coconut flour, going a little heavier on the tapioca flour. Sometimes you need to add more eggs or other liquid to make up for the denseness of the coconut flour, but this has worked well for me many times. Good luck!