That's why is the timing could not have been more perfect: the sun finally peeked through right when my little ones left to spend the night at their dad's, and I had a meal planned that warranted the grill and backyard eating.
My caveman is leaving for a week-long business trip abroad, so I wanted to make something special for him. This often means something spicy or involving fish, but tonight I thought I'd speak to his "primal" love of meat and potatoes. Sweet potatoes, that is...
First I experimented a little with my standard baked sweet potato fries technique. I always use melted coconut oil for the "frying," but thought I would try to up the coconut quotient by incorporating shredded as well. The caveman really liked them, and I was pleased that they had a little something going on that was different than the norm. I think I will revisit the recipe, though, to perhaps tweak the seasoning.
OVEN-BAKED COCONUT SWEET POTATO FRIES
2 large sweet potatoes, cut into fries
4 tbs. melted coconut oil
1 tsp. curry powder
1/2 tsp. chili powder
1 tsp. minced garlic
1/2 cup unsweetened shredded coconut
4 tbs. palm sugar
salt and pepper, to taste
Preheat oven to 425. Toss sweet potato fries in a large bowl with oil, curry, chili and garlic. Spread in an even layer on a baking sheet either lined with a Silpat sheet or parchment paper. Bake for 20 minutes. Sprinkle fries with coconut and palm sugar, return to oven and bake for another 10-15 minutes. If they aren't as crisp as you'd like, bake them longer (but be sure to move them around to keep the sugar from burning)
For our burgers I mixed up half ground beef and half spicy chicken sausage. The only other things I added were three minced garlic cloves, oregano, salt and pepper. Before grilling them I brushed the mushrooms with a combination of olive oil, lemon juice, melted butter and garlic.
There's just no way you can eat a burger on a portobello bun with your hands. The caveman is a Brit and exceedingly proper anyway (he even eats pizza with a knife and fork!), so we broke out the utensils. For toppings I put out a plate of tomato, red onion and pickles. I also mixed some dijon mustard with a little raw honey for a dipping sauce. The avocado I picked up at Trader Joes was sadly a bit too firm, so I guess I'll have to use it for something else this week. Green smoothie, perhaps? Stay tuned...