I dreamed about this combination so when I finally got around to making it, it was photo worthy and also blogworthy, after tasting it.
This may be my next "go-to" Whole30 complaint meal/side. And what's really awesome is that you only need FIVE ingredients to make this delicious concoction.
You will need:
1 sweet potato (yam)
1-2 slices of bacon (no sugar, find a good Whole30 compliant brand - or try a local farmer!)
Small handful of UNSWEETENED Sea Salt Toasted Coconut Chips by Dang
Teaspoon of ghee
First bake your potato. I find it easiest to bake a whole bunch at the beginning of the week, wrapped in foil until soft.
When you're ready to eat, throw a couple of slices of bacon on a skillet and cook until done, and almost crispy. Set aside to crisp up.
In the bacon fat, place your potato and fry on each side to get some crispy skin and heat the potato a bit if it was perviously refrigerated after initial batch cooking. Sprinkle with salt.
When the potato is warm and has some crispy salty edges, slice open and top with a teaspoon of ghee, a handful of the Dang chips, and crushed up bacon.
These Dang coconut chips are so delicious, and the texture is perfect because unlike regular coconut flakes, they're a little more rigid, and give you a roasted, toasted, crunch. They pair insanely well with ghee and bacon, so this combo is a no-brainer!
Give it a shot and let me know how you love it?
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