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Paleo Sweet Potato Carrot Cake

Paleo Sweet Potato Carrot Cake

Paleo carrot cake made with sweet potato. Creamy whipped frosting is also made from sweet potatoes! 159 calorie gluten free carrot cake. This cake is so delicious you won’t even know it’s healthy!

Print Recipe Paleo Sweet Potato Carrot Cake Paleo carrot cake made with sweet potatoes instead of flour. 159 calorie gluten free carrot cake. This cake is so delicious you won't even know it's healthy! Whipped lemon frosting is also made from sweet potatoes! Ingredients Cake Frosting Info Cook Time 70 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 17
Rating: 4.41
You: Rate this recipe! Info Cook Time 70 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 17
Rating: 4.41
You: Rate this recipe! Ingredients Cake Frosting Instructions
  1. Preheat oven to 350F. Line the bottom of a 8" square baking dish with parchment paper.
  2. In a food processor, mince sweet potato until it reaches a fine rice-like consistency. Then add rest of ingredients (except raisins and carrot). Blend for about 1 minute until smooth. Then stir in grated carrot and raisins.
  3. Pour batter into 8" square cake pan lined with parchment paper and bake on 350F for about 70 minutes until golden on top. You will know it is finished cooking when a knife inserted into the center of the cake comes out clean.
  4. Peel and cut sweet potato for the frosting. Place in a small saucepan with about 1-2" water and cover with a lid. Steam for about 5-10 minutes until soft when poked with a fork.
  5. Add steamed sweet potato and rest of ingredients for frosting to food processor and puree for 3-5 minutes until completely smooth. Optional: after pureed, press frosting through a strainer to remove any lumps of remaining lemon zest flakes for a totally smooth result. Chill frosting in freezer in a large metal bowl for about 15+ minutes or until it reaches buttercream frosting consistency and is cooled down.
  6. Frost cake as desired and top with chopped pecans (optional, but delicious).
Nutrition Facts Paleo Sweet Potato Carrot Cake Amount Per Serving Calories 159 Calories from Fat 72 % Daily Value* Total Fat 8g 12% Saturated Fat 6g 30% Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Cholesterol 29mg 10% Sodium 137mg 6% Potassium 56mg 2% Total Carbohydrates 21g 7% Dietary Fiber 2g 8% Sugars 13g Protein 2g 4% Vitamin A 48% Vitamin C 3% Calcium 2% Iron 3% * Percent Daily Values are based on a 2000 calorie diet.
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Sweet Potato Blueberry Muffins

Sweet Potato Blueberry Muffins

Paleo blueberry muffins made with sweet potatoes instead of flour! These flourless muffins make for a healthy breakfast on-the-go! Kid-proof and delicious paleo breakfast recipe for meal prep.

Print Recipe Sweet Potato Blueberry Muffins Paleo blueberry muffins made with sweet potatoes instead of flour! These flourless muffins make for a healthy breakfast on-the-go! Kid-proof and delicious paleo breakfast recipe for meal prep. Ingredients Info Cook Time 50 minutes Prep Time 5 minutes Servings muffins MetricUS Imperial Course Bread Votes: 6
Rating: 4.67
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 5 minutes Servings muffins MetricUS Imperial Course Bread Votes: 6
Rating: 4.67
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 350F. Line a muffin pan with paper liners or grease with coconut oil.
  2. Chop sweet potato into 1/2" rounds. In a food processor blend sweet potato chunks until minced.
  3. Add rest of ingredients to the food processor (except blueberries) and blend until smooth, then stir in blueberries by hand- you can reserve half the blueberries to sprinkle on top before baking, if you like.
  4. Use a large ice-cream scoop to fill the muffin pan with batter. Bake on 350F for 50 minutes until golden. You will know when they are done when a clean knife or toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts Sweet Potato Blueberry Muffins Amount Per Serving Calories 227 Calories from Fat 90 % Daily Value* Total Fat 10g 15% Saturated Fat 6g 30% Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Cholesterol 62mg 21% Sodium 195mg 8% Potassium 20mg 1% Total Carbohydrates 31g 10% Dietary Fiber 6g 24% Sugars 17g Protein 5g 10% Vitamin A 98% Vitamin C 6% Calcium 9% Iron 5% * Percent Daily Values are based on a 2000 calorie diet.
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2 Ingredient Paleo Ravioli Made With Sweet Potato

2 Ingredient Paleo Ravioli Made With Sweet Potato

2 Ingredient ravioli made with sweet potato! Filled with butternut kale sage filling and served with cream sauce. A delicious paleo family dinner the whole family will love! Paleo pasta recipe made with white sweet potato.

Print Recipe 2 Ingredient Paleo Ravioli Made With Sweet Potato 2 Ingredient ravioli made with sweet potato! Filled with butternut kale sage filling and served with cream sauce. A delicious paleo family dinner the whole family will love! Paleo pasta recipe made with white sweet potato. Ingredients Pasta Stuffing Cream Sauce Info Cook Time 20 minutes Prep Time 30 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 30 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Ingredients Pasta Stuffing Cream Sauce Instructions
  1. In a saucepan, steam sweet potato cubes until soft, then drain, and transfer to food processor or bowl (a food processor is recommended). Puree sweet potato in food processor then add other ingredients for pasta and combine. You might have to add more flour until the dough is not sticky (it depends on the size of your sweet potato).
  2. Divide dough into four equal parts. On a floured surface, roll out each divided dough until it's about 1/8" thick or the thickness of ravioli pasta. Cut each sheet of pasta dough into 2" squares.
  3. For the filling, saute ingredients for stuffing until butternut is golden and soft, but not mushy. Transfer to a food processor and pulse until ingredients are blended.
  4. Scoop about 1 tablespoon filling onto half the ravioli squares. Cover with the leftover squares or "lids". Pinch around the corners to seal edges- you may have to dab the perimeter of the ravioli with a bit of water to create a seal.
  5. Bring a large pot of water to a simmer/low boil and gently transfer ravioli to water and cook for about 1-2 minutes until they rise to the top of the water, then rotate and cook for another minute. Remove with slotted strainer.
  6. Once all the ravioli have been boiled, transfer to a baking tray lined with parchment paper and drizzle lightly with olive oil. Bake on 350F for about 20 minutes until golden on the edges.
  7. In a saucepan, saute garlic cloves for sauce in olive oil until golden, then add rest of ingredients, simmer, and continuously stir until thick and warmed (be sure to use same brand full fat canned coconut milk for same results!). Add ravioli and serve with salt and pepper to taste.
Nutrition Facts 2 Ingredient Paleo Ravioli Made With Sweet Potato Amount Per Serving Calories 515 Calories from Fat 198 % Daily Value* Total Fat 22g 34% Saturated Fat 11g 55% Polyunsaturated Fat 2g Monounsaturated Fat 8g Sodium 792mg 33% Potassium 392mg 11% Total Carbohydrates 79g 26% Dietary Fiber 11g 44% Sugars 22g Protein 8g 16% Vitamin A 740% Vitamin C 294% Calcium 42% Iron 42% * Percent Daily Values are based on a 2000 calorie diet.
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Paleo Cinnamon Rolls Made With Sweet Potato

Paleo Cinnamon Rolls Made With Sweet Potato

108 calorie paleo diet cinnamon rolls made sweet potato instead of flour! Heathy cinnamon rolls for the holidays that taste delicious! This recipe is contains NO EGGS and is yeast free, dairy free, grain free, and sugar free.

Print Recipe Paleo Cinnamon Rolls Made With Sweet Potato 108 calorie paleo diet cinnamon rolls made sweet potato instead of flour! Heathy cinnamon rolls for the holidays that taste delicious! This recipe is contains NO EGGS and is yeast free, dairy free, grain free, and sugar free. Ingredients Dough Filling Info Prep Time 15 minutes Servings cinnamon rolls MetricUS Imperial Course Dessert Votes: 6
Rating: 4
You: Rate this recipe! Recipe Notes

Frosting: I use Miss Jones Organic Coconut Oil Salted Caramel frosting- it's amazing tasting and so good for this recipe! You can get it HERE or find it on Thrive Market, Target, or online.

Other frosting options: Simple mills frosting or my coconut maple glaze found here.

Info Prep Time 15 minutes Servings cinnamon rolls MetricUS Imperial Course Dessert Votes: 6
Rating: 4
You: Rate this recipe! Recipe Notes

Frosting: I use Miss Jones Organic Coconut Oil Salted Caramel frosting- it's amazing tasting and so good for this recipe! You can get it HERE or find it on Thrive Market, Target, or online.

Other frosting options: Simple mills frosting or my coconut maple glaze found here.

Ingredients Dough Filling Instructions
  1. Cut sweet potato into cubes, steam until soft, then drain and add to food processor, and puree. Then add rest of ingredients for dough and puree until smooth.
  2. Preheat oven to 350F. Line a 8" pie pan with parchment paper.
  3. Roll dough out on a floured surface until it's about 1/4" thick. Spread a thin layer of frosting over the dough, generously sprinkle with cinnamon and raisins, then roll up and slice into 1 1/2" thick rolls. Place in pie pan and bake on 350F until golden brown on the outside and the puff up (sorry I don't have the exact bake time yet, because this recipe was such high demand I decided to make it live asap. Will update later).
  4. Once the cinnamon rolls have cooked, allow to cool slightly before frosting.
Nutrition Facts Paleo Cinnamon Rolls Made With Sweet Potato Amount Per Serving Calories 108 Calories from Fat 9 % Daily Value* Total Fat 1g 2% Saturated Fat 0.02g 0% Polyunsaturated Fat 1g Monounsaturated Fat 0.2g Sodium 62mg 3% Potassium 70mg 2% Total Carbohydrates 24g 8% Dietary Fiber 5g 20% Sugars 7g Protein 1g 2% Vitamin A 109% Vitamin C 13% Calcium 5% Iron 2% * Percent Daily Values are based on a 2000 calorie diet.
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Healthy Chocolate Donuts Made With Sweet Potato

Healthy Chocolate Donuts Made With Sweet Potato

Healthy paleo chocolate glazed donuts made with sweet potato instead of flour! Easy baked donut recipe perfect for celebrations! 

Print Recipe Healthy Chocolate Donuts Made With Sweet Potato Healthy paleo chocolate glazed donuts made with sweet potato instead of flour! Easy baked donut recipe perfect for celebrations!  Ingredients Donuts Glaze Info Cook Time 15 minutes Prep Time 10 minutes Servings donuts MetricUS Imperial Course Dessert Votes: 8
Rating: 4
You: Rate this recipe! Recipe Notes

This is the donut pan I use.

This is the food processor I use and love!

Info Cook Time 15 minutes Prep Time 10 minutes Servings donuts MetricUS Imperial Course Dessert Votes: 8
Rating: 4
You: Rate this recipe! Recipe Notes

This is the donut pan I use.

This is the food processor I use and love!

Ingredients Donuts Glaze Instructions
  1. Preheat oven to 350F. Generously grease a donut pan with coconut oil (see notes for the one I use).
  2. In a food processor or blender combine all ingredients for donuts until smooth (the minced sweet potato gets blended raw with the other ingredients).
  3. Transfer batter to a pastry bag and pipe the batter into the donut pan.
  4. Bake on 350F for about 15-18 minutes until a toothpick when inserted comes out clean. Cool before spooning out of pan and cooling on a cooling rack.
  5. Melt ingredients for glaze over low heat in a double boiler. Remove as soon as coconut oil is melted and whisk until smooth. Allow to cool slightly to thicken before pouring over donuts.
Nutrition Facts Healthy Chocolate Donuts Made With Sweet Potato Amount Per Serving Calories 353 Calories from Fat 189 % Daily Value* Total Fat 21g 32% Saturated Fat 18g 90% Polyunsaturated Fat 0.1g Monounsaturated Fat 2g Cholesterol 27mg 9% Sodium 284mg 12% Potassium 329mg 9% Total Carbohydrates 41g 14% Dietary Fiber 8g 32% Sugars 23g Protein 7g 14% Vitamin A 83% Vitamin C 3% Calcium 4% Iron 9% * Percent Daily Values are based on a 2000 calorie diet.
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Healthy Paleo Pumpkin Pie Donuts

Healthy Paleo Pumpkin Pie Donuts

Easy paleo pumpkin spice glazed donuts made with white sweet potato. A healthy donut recipe that tastes like the real deal! Perfect donut recipe for fall celebrations!

Print Recipe Healthy Paleo Pumpkin Pie Donuts Easy paleo pumpkin spice glazed donuts made with white sweet potato. A healthy donut recipe that tastes like the real deal! Perfect donut recipe for fall celebrations! Ingredients Donuts Glaze Info Cook Time 30 minutes Prep Time 15 minutes Servings donuts MetricUS Imperial Course Dessert Votes: 3
Rating: 5
You: Rate this recipe! Recipe Notes

This is the donut pan I use.

Info Cook Time 30 minutes Prep Time 15 minutes Servings donuts MetricUS Imperial Course Dessert Votes: 3
Rating: 5
You: Rate this recipe! Recipe Notes

This is the donut pan I use.

Ingredients Donuts Glaze Instructions
  1. Preheat oven to 350F. Generously grease a donut pan with coconut oil.
  2. Dice sweet potato into chunks and mince in a food processor. Add rest of ingredients for donuts and blend until smooth.
  3. Scoop batter into a piping bag or plastic bag and fill donut pan with batter. Bake on 350F for 30 minutes then cool before gently scooping donuts out with a spoon.
  4. Bring coconut butter to room temp, until it's drizzly and liquidy- you can do this by putting the jar into a bowl of hot water until it melts. In a bowl blend ingredients together with a spatula until smooth.
  5. Set donuts on a cooling rack and pour glaze over.
Nutrition Facts Healthy Paleo Pumpkin Pie Donuts Amount Per Serving Calories 213 Calories from Fat 63 % Daily Value* Total Fat 7g 11% Saturated Fat 5g 25% Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Cholesterol 53mg 18% Sodium 232mg 10% Potassium 24mg 1% Total Carbohydrates 36g 12% Dietary Fiber 4g 16% Sugars 25g Protein 3g 6% Vitamin A 84% Vitamin C 3% Calcium 4% Iron 5% * Percent Daily Values are based on a 2000 calorie diet.
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Healthy Paleo Lemon Layer Cake

Healthy Paleo Lemon Layer Cake

Healthy paleo lemon layer cake with sweet potato frosting. Easy gluten free cake made with sweet potatoes, not flour! A quick paleo dessert recipe, perfect for summer.

Print Recipe Healthy Paleo Lemon Layer Cake Healthy paleo lemon layer cake with sweet potato frosting. Easy gluten free cake made with sweet potatoes, not flour! A quick paleo dessert recipe, perfect for summer. Ingredients Cake Frosting Info Cook Time 1 hour Prep Time 25 minutes Servings servings MetricUS Imperial Course Dessert Votes: 2
Rating: 5
You: Rate this recipe! Recipe Notes

Optional cake toppings: bee pollen, lemon wedges, glaze- either powdered sugar for non-paleo or coconut butter glaze for paleo.

Info Cook Time 1 hour Prep Time 25 minutes Servings servings MetricUS Imperial Course Dessert Votes: 2
Rating: 5
You: Rate this recipe! Recipe Notes

Optional cake toppings: bee pollen, lemon wedges, glaze- either powdered sugar for non-paleo or coconut butter glaze for paleo.

Ingredients Cake Frosting Instructions
  1. Preheat oven to 350F. Line the bottom of two 7" spring form cake pans with rounds of parchment paper.
  2. In a food processor mince sweet potato. Then in a blender combine all ingredients for cake until smooth.
  3. Divide batter in-between the two cake pans. Bake on 350F for about 60 minutes, then chill in freezer while you make frosting.
  4. For frosting, steam sweet potato cubes, then drain water, and chill in ice bath until cool. Then blend ingredients for frosting together in food processor until smooth and chill until ready to frost. See recipe notes on how to top off the cake. Store in fridge.
Nutrition Facts Healthy Paleo Lemon Layer Cake Amount Per Serving Calories 335 Calories from Fat 126 % Daily Value* Total Fat 14g 22% Saturated Fat 11g 55% Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Cholesterol 62mg 21% Sodium 332mg 14% Potassium 222mg 6% Total Carbohydrates 52g 17% Dietary Fiber 4g 16% Sugars 34g Protein 4g 8% Vitamin A 205% Vitamin C 21% Calcium 9% Iron 6% * Percent Daily Values are based on a 2000 calorie diet.
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Roasted Veggie Paleo Cauliflower Pitas With Avocado Crema

Roasted Veggie Paleo Cauliflower Pitas With Avocado Crema

Favorite paleo/whole30 lunch idea: these pitas made with cauliflower, topped with roasted vegetables and the best avocado sauce you’ll ever have!

Print Recipe Roasted Veggie Paleo Cauliflower Pitas With Avocado Crema New favorite paleo whole30 lunch idea: these roasted veg cauliflower pitas with avocado crema. The pitas are made with cauliflower and eggs and taste amazing! Topped off with roasted vegetables and the best avocado crema that will change your life! Ingredients Cauliflower Pitas Vegetables Avocado Crema Optional toppings Info Cook Time 30 minutes Prep Time 10 minutes Servings pitas MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 10 minutes Servings pitas MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Ingredients Cauliflower Pitas Vegetables Avocado Crema Optional toppings Instructions Cauliflower Pitas
  1. Preheat oven to 425F. Line a baking tray with parchment paper.
  2. Steam cauliflower rice for five minutes until soft, then drain excess water- put the cauliflower into a colander and press the cauliflower down with a large spatula to really get rid of any water, otherwise tortillas will be soggy. You can also squeeze out the water by wringing it out in a clean dish towel.
  3. In a food processor blend cauliflower with rest of ingredients until smooth.
  4. Make four equal balls of dough and press down into 1/2" thick pitas. Bake on 425F for 30-40 minutes until golden. After pitas have cooked allow to cool, so they can "solidify". Note: if the pitas are still set inside, pop them in the toaster for a few minutes!
Vegetables
  1. Preheat oven to 425F. Line a baking sheet with parchment paper.
  2. Dice sweet potato into 1/2" chunks. Add sweet potatoes and cauliflower florets on a baking tray lined with parchment paper, drizzle with olive oil, toss with spices, and bake on 425F for 30 minutes.
Avocado Crema
  1. In a food processor or high speed blender combine ingredients for avocado crema until smooth.
  2. Assemble pitas by layering on avocado crema and roasted vegetables onto cauliflower pitas. Optional: top with cilantro and full fat coconut milk or yogurt.
Nutrition Facts Roasted Veggie Paleo Cauliflower Pitas With Avocado Crema Amount Per Serving Calories 414 Calories from Fat 252 % Daily Value* Total Fat 28g 43% Saturated Fat 5g 25% Polyunsaturated Fat 3g Monounsaturated Fat 18g Cholesterol 93mg 31% Sodium 1133mg 47% Potassium 594mg 17% Total Carbohydrates 33g 11% Dietary Fiber 14g 56% Sugars 11g Protein 8g 16% Vitamin A 132% Vitamin C 154% Calcium 7% Iron 25% * Percent Daily Values are based on a 2000 calorie diet.
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Sausage Potato Whole30 Breakfast Lasagna

A warm and comforting home-style paleo whole30 breakfast casserole. Made with sweet potato, turkey sausage, and eggs. And easy healthy dairy free breakfast recipe. This recipe can be made ahead and frozen. 

Print Recipe Whole30 Breakfast Lasanga A warm and comforting home-style paleo whole30 breakfast casserole. Made with sweet potato, turkey sausage, and eggs. And easy healthy dairy free breakfast recipe. This recipe can be made ahead and frozen.  Ingredients Base Turkey Sausage Sauce Info Cook Time 50 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 10
Rating: 4.1
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 10
Rating: 4.1
You: Rate this recipe! Ingredients Base Turkey Sausage Sauce Instructions
  1. Preheat oven to 350F. Lightly grease the bottom of a 8" by 5" casserole dish with olive oil (about 1 teaspoon).
  2. Mix all ingredients for sausage together in a skillet and cook over medium heat for 8-10 minutes until cooked through (undercook slightly so it can finish cooking in lasagna).
  3. Layer shredded white sweet potato, sautéed onion, spinach, and sausage into an 8" by 5" casserole dish.
  4. Beat eggs until smooth and mix in the herbs for the sauce. Pour eggs over the layered ingredients into the casserole dish.
  5. Bake on 350F for about 50 minutes until baked through- when cooked, the middle of the casserole should spring back when you press your finger into the middle.
Nutrition Facts Whole30 Breakfast Lasanga Amount Per Serving Calories 477 Calories from Fat 198 % Daily Value* Total Fat 22g 34% Saturated Fat 6g 30% Polyunsaturated Fat 5g Monounsaturated Fat 8g Cholesterol 299mg 100% Sodium 786mg 33% Potassium 919mg 26% Total Carbohydrates 31g 10% Dietary Fiber 6g 24% Sugars 15g Protein 40g 80% Vitamin A 368% Vitamin C 52% Calcium 10% Iron 41% * Percent Daily Values are based on a 2000 calorie diet.
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