If you want game day food that won’t leave you feeling as sluggish as an armchair quarterback, try these loaded paleo sweet potato fries. They have a perfect blend of flavors and textures and a high nutrient density.Sweet potatoes are an excellent source of beta-carotene, which is made more bio-available by the inclusion of fat. They also contain unique storage proteins, called sporamins, which have been shown effective at reducing various human carcinomas in clinical trials. Perhaps most impressively, sweet potatoes are rich in anthocyanins, water-soluble plant pigments that may play a role in quelling inflammation and neutralizing free radicals, both of which are particularly helpful for those engaged in strenuous exercise. For even greater concentration of anthocyanins, use red cabbage to make the coleslaw.

Sweet Potato Fries Ingredients:2 pounds sweet potatoes¼ cup olive oil¼ teaspoon sea salt4 strips applewood smoked bacon2 cups shredded cabbage¼ cup mayonnaise*Juice of 1 lemon1 teaspoon ground cumin1 cup barbecue sauce (recipe below)¼ cup green onions, sliced*Use a paleo-friendly mayonnaise without industrial seed oils or make your own using olive oil or rendered bacon fat.

Directions

• Preheat the oven to 375°F. Slice the sweet potatoes in 1/8”-thick slices. Place them on a rimmed baking sheet.
• Pour olive oil over the sweet potatoes and toss to coat. Arrange them so that none are overlapping. Season with salt.
• Bake for 45 minutes, or until the bottoms are caramelized and the tops are sunken.
• Meanwhile, cook the bacon over medium-low heat until cooked through and a significant portion of the fat has rendered. Remove the bacon slices to a paper towel. Crumble when cooled. Reserve the bacon fat for another use, such as making a bacon mayonnaise.
• In a small bowl, whisk together the mayonnaise, lemon juice, and cumin. Pour it over the shredded cabbage and toss to combine.
• Just before serving, place the sweet potato fries on a platter. Top with crumbled bacon and one cup of barbecue sauce. Finish with the coleslaw and green onions. Serves 2-4 as an appetizer.

Barbecue Sauce Ingredients:1 tablespoon olive oil½ yellow onion, diced2 garlic cloves, mincedOne 15-ounce can of tomato sauce1 tablespoon balsamic vinegar1½ tablespoons brown mustard1 teaspoon apple cider vinegar1 teaspoon smoked paprika1 teaspoon ground cumin½ teaspoon ground cinnamon¼ teaspoon sea saltJuice of 1 lime

Directions

• Heat the oil in a small sauce pan and cook the onion until softened, about 5 minutes.
• Add the garlic and continue cooking for one additional minute.
• Add the remaining ingredients and cook for another 15 minutes to allow the flavors to come together.
• Store unused portions in a covered container in the refrigerator. Yields 2 cups.

References:Yao J, Qian C. “Sporamin induce apoptosis in human tongue carcinoma cells by down-regulating Akt/GSK-3 signaling.” Fundamental & Clinical Parmacology. April 2011Bovell-Benajamin AC. “Sweet potato: a review of its past, present, and future role in human nutrition.” Advances in Food and Nutrition Research. 2007Lila MA. “Anthocyanins and Human Health: An In Vitro Investigative Approach” Journal of Biomedicine and Biotechnology. December 1, 2004.