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Paleo Steak And Sweet Potato Bites

Paleo Steak And Sweet Potato Bites

Sweet potato bites recipe and content provided by Brent Totty

These bite-sized, nutrient-packed sweet potato bites will keep you strong (and keep meal crashes to a minimum) — perfect for making ahead and bringing to summer cookouts, or enjoying year-round.

Bite-sized appetizers provide a unique opportunity to pack unexpected flavors into one delicious mouthful. Texture plays a big role when you work with finger foods, which is why these steak and sweet potato bites include three delicious layers.

Related: Oven-Baked Sweet Potato Fries With Garlic & Chive Aioli

The bottom layer is a baked crispy sweet potato medallion, which adds crunch and chewiness to the dish. The second layer in these sweet potato bites is a ghee-infused mashed cauliflower, which takes the place of the sugary sauces and vegetable oil-based mayos you might find at your average barbecue. The third layer is a grass-fed New York strip cooked in ghee, fresh rosemary and thyme.

High in omega-3 fats, vitamins and antioxidants, these sweet potato bites are a finger food that will become a quick favorite at your summer get-togethers.

Skip the bun this barbecue season: These paleo steak and sweet potato bites pack big flavor into every fiber-filled, nutrient-rich mouthful.

Paleo Steak And Sweet Potato Bites

Start to Finish: 1 hour (20 minutes active)

Ingredients:

  • One 10-ounce grass-fed New York strip
  • 3 tablespoons grass-fed ghee, divided
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 medium sweet potato, sliced into 10 medallions
  • 1 tablespoon salt
  • 1 medium head of cauliflower, sliced into 1/2-inch steaks
  • 1 tablespoon avocado oil

Instructions:

  1. Preheat oven to 325 degrees.
  2. Add potatoes and cauliflower side by side in a roasting pan, drizzle with avocado oil, and roast for 40 minutes.
  3. Heat a cast-iron skillet on low to medium heat and add 1 tablespoon of ghee. While your skillet heats, salt both sides of the steak liberally and pat dry.
  4. Cook steak for 3-4 minutes, or until juice begins to pool on the top of the steak. Flip your steak, add rosemary and thyme, and then cook for another 3 minutes while basting the ghee in the pan over the top of the steak.
  5. Remove steak from the pan, cover loosely with foil and let rest for 10 minutes.
  6. Remove cauliflower steaks from the oven and run them through a blender or food processor until fluffy and creamy.
  7. Add 2 tablespoons of melted ghee to the mixture as the food processor runs. Add a teaspoon of water at a time, as needed, until cauliflower reaches a mashed-potato consistency.
  8. Slice meat into 10 pieces.
  9. Assemble sliders: Layer roasted sweet potatoes with a dollop of mashed cauliflower and top with a piece of steak.

Serves: 10

Nutritional Information (Per Serving):

  • Calories: 143
  • Protein: 7g
  • Carbs: 6.6g
  • Fiber: 1.2g
  • Sugars: 1.6g
  • Net carbs: 5.4g
  • Fat: 11g
  • Saturated Fat: 4.6g
  • Polyunsaturated Fat: 0.2g
  • Monounsaturated Fat: 1g
  • Cholesterol: 22.5mg
  • Sodium: 33.2mg
  • Potassium: 150mg
  • Vitamin A: 9%
  • Vitamin C: 21%
  • Iron: 46%

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