sweet potatoes are thinly sliced and baked until perfectly crispy, each topped with a homemade garlic butter concoction and parmesan cheese.
This is a big moment on grainfreee.com. I am sharing my first NOT-SCD-legal recipe y’alllll. Insert shock-face emoji. Yes, the time has come (the walrus said).
Okay, let me explain. To all my SCD friends and followers, grainfreee.com is most certainly still a place for you!!! I am just dibbling and dabbling as I progress on the SCD diet, and one of the natural progressions is to *eventually* try things that are not SCD legal. (again, please insert shock-face emoji).
That definitely seems intimidating — I mean, it doesn’t seem it, it is.
As someone with an autoimmune disease who has been following the SCD diet to keep my Crohn’s in remission for almost three years now, at one point it becomes downright scary to think about the idea of introducing foods that are *not* SCD legal back in. However, we also cannot live in this place of constant food fear.
There are some foods that we will not tolerate– that’s a fact. So we don’t need to consider ourselves “fearful” of those foods, we simply cannot eat them, and there are specific reasons for that. However, it is a fine line to walk. It’s hard when you come from a place of disease, as opposed to just being restrictive seemingly for the sake of it, or for more, perhaps, inconsequential health reasons.
Nonetheless, if there are foods we have yet to try and we do not necessarily know how our unique gut and unique microbiome can handle said food, we may be approaching the diet from a place of fear.
I should also add, it’s ALL IN DUE TIME. I waited to try sweet potato until I was almost three years deep into the diet (pretty much two and half years deep), and I know many others have waited longer, or have yet to try, or else, some have tried and have concluded that they still cannot eat sweet potato. These are all okay!
My other main concern I’d like to iterate here, is the idea of shaming someone because they follow a “non-strict” version of SCD (which, again, some will say is therefore not SCD– okay, I get that!)– because they happen to have introduced non-legal foods back in without issue.
All this to say: be happy, be healthy, do what’s best for you and your gut, fam. If sweet potatoes speak to you, and you try them, and you have no change in bowel movements or stomach aches, etc, then live your damn life with sweet potatoes included!
Now I’ve rambled a lot and I’ve said nothing about the recipe at hand. So let me speak briefly to these sweet potato parmesan crisps with garlic butter. I mean, the name really says it all, but let us unpack the name momentarily. These are sweet potatoes, sliced into thin rounds, and then baked in the oven with a topping that includes garlic butter (a la garlic bread style) as well as parmesan cheese. The result is pure mouth pleasure.
Find the full recipe and instructions below. Please review/drop a comment below if you try making these, or holla at me on Instagram @grainfreee.
A few related recipes if you’re looking for some more side dishes or main meal ideas:
- NO-POTATO SQUASH LATKES
- PESTO, PARMESAN AND SPINACH RED LENTIL PASTA
- EASY ROASTED LEMON TURMERIC CHICKEN LEGS
- SHISH TAOUK CHICKEN
- EASY CHEESY SHEET PAN ROASTED CAULIFLOWER
sweet potato parmesan crisps with garlic butter: ingredients
- 2 small to medium-sized sweet potatoes (you can essentially use one potato per baking tray, two baking trays total)
- 1 garlic bulb
- 1 tbsp extra virgin olive oil
- 1 + 1/2 cup grated parmesan cheese
- dash of salt and pepper
- 1/2 tsp basil
- 1/4 cup butter, melted
sweet potato parmesan crisps with garlic butter: how to
- preheat your oven to 425. you’ll start by roasting your garlic bulbs. to do this, slice the pointy top off the garlic bulb (you can keep the outer-skin on), and then place it on top of a small piece of parchment paper or aluminum foil, and drizzle a tbsp of olive oil all over it.
- fold around the parchment paper or aluminum foil around the garlic bulb, and roast in the preheated oven for 25 minutes.
- meanwhile, prepare your sweet potatoes. clean and peel the potatoes, and slice them in rounds that are approximately 1/4 inch thick.
- spread the sweet potato rounds across two large baking trays, lined with parchment paper.
- if you haven’t already grated your parmesan cheese, now is a great time to do that!
- begin to prepare your garlic butter mixture. once the garlic bulbs are roasted and fragrant, remove from the oven and allow to cool slightly before attempting to squeeze the garlic out of the bulbs, into a small bowl. if they are cooked properly the garlic should squeeze out rather easily, leaving you with the garlic skins you can then toss in the garbage.
- mix the garlic with the melted butter, and add a dash of pepper, dash of salt and the basil. whisk until everything is combined well.
- now you’ll want to slather your sweet potato rounds in the garlic butter – using a spoon or even a baster, you can plop a little of the garlic butter mixture down on each potato, spreading it around as you go, until all the potatoes are roughly covered.
- finally, top the potatoes with your grated parmesan cheese, feel free to grate/add extra if you want, the more cheese the merrier, as they say.
- bake these sweet potato parmesan crisps in a preheated oven at 375 for 20 minutes. proceed to turn the oven up to 415 and bake for a final 15 minutes to get that extra crispy and golden brown top.
- serve these immediately, if possible. if you are prepping in advance, these are best consumed out of the oven so you get that crispy parmesan topping to complement the softness and sweetness of the potato rounds. these make an awesome appetizer, or else you can serve them as a side with pretty much any chicken dish for a meal everyone will love/devour!
sweet potato parmesan crisps with garlic butter
Ingredients
- 2 small to medium-sized sweet potatoes you can essentially use one potato per baking tray, two baking trays total
- 1 garlic bulb
- 1 tbsp extra virgin olive oil
- 1 + 1/2 cup grated parmesan cheese
- dash of salt and pepper
- 1/2 tsp basil
- 1/4 cup butter, melted
Instructions
- preheat your oven to 425. you'll start by roasting your garlic bulbs. to do this, slice the pointy top off the garlic bulb (you can keep the outer-skin on), and then place it on top of a small piece of parchment paper or aluminum foil, and drizzle a tbsp of olive oil all over it.
- fold around the parchment paper or aluminum foil around the garlic bulb, and roast in the preheated oven for 25 minutes.
- meanwhile, prepare your sweet potatoes. clean and peel the potatoes, and slice them in rounds that are approximately 1/4 inch thick.
- spread the sweet potato rounds across two large baking trays, lined with parchment paper.
- if you haven't already grated your parmesan cheese, now is a great time to do that!
- begin to prepare your garlic butter mixture. once the garlic bulbs are roasted and fragrant, remove from the oven and allow to cool slightly before attempting to squeeze the garlic out of the bulbs, into a small bowl. if they are cooked properly the garlic should squeeze out rather easily, leaving you with the garlic skins you can then toss in the garbage.
- mix the garlic with the melted butter, and add a dash of pepper, dash of salt and the basil. whisk until everything is combined well.
- now you'll want to slather your sweet potato rounds in the garlic butter – using a spoon or even a baster, you can plop a little of the garlic butter mixture down on each potato, spreading it around as you go, until all the potatoes are roughly covered.
- finally, top the potatoes with your grated parmesan cheese, feel free to grate/add extra if you want, the more cheese the merrier, as they say.
- bake these sweet potato parmesan crisps in a preheated oven at 375 for 20 minutes. proceed to turn the oven up to 415 and bake for a final 15 minutes to get that extra crispy and golden brown top.
- serve these immediately, if possible. if you are prepping in advance, these are best consumed out of the oven so you get that crispy parmesan topping to complement the softness and sweetness of the potato rounds. these make an awesome appetizer, or else you can serve them as a side with pretty much any chicken dish for a meal everyone will love/devour!