We are nearing the end of our Whole30. I’ll give a full update on how the last 30 days have been after Tuesday of next week. Tonight we tried another recipe from The Whole30: The 30-Day Guide to Total Health and Food Freedom book we’ve been using. We had burgers with sweet potato buns and homemade ketchup. This recipe was quick, easy and delicious. Perfect dinner idea for a weeknight and a healthy alternative to no bun. The ketchup was also incredible- so good that my husband already threw our Heinz bottle in the trash. Another tasty hit!
Sweet Potato Buns
- 1 thick round sweet potato
- 2 tbsp cooking fat
- salt and pepper
- Peel the sweet potato and cut into 1/2 inch thick rounds.
- Heat the cooking fat over medium heat in a large skillet, swirling to cast the bottom of the pan.
- When the fat is hot, add the largest slices from the middle of the potato, laying them out in a single layer in the pan. Cook until fork-tender and browned, 3 to 5 minutes on each side.
- Sprinkle with salt and pepper.
- Let cook, then stack a burger and fillings between two slices of sweet potato and serve.
- 1 cup tomato paste
- .5 cup apple cider*
- .5 cup apple cider vinegar
- 1 tsp garlic powder
- .5 tsp salt
*Make sure you follow the Whole30 rules when buying apple cider. No sugar added or in the ingredient list.
- Heat a medium saucepan ove medium heat. Add the tomato paste, apple cider, and vinegar. Stir completely and let it come to a simmer, do not allow to boil.
- Add the garlic powder and salt and cook, stirring frequently to prevent scorching – you may need to turn the heat down to low or simmer here.
- Simmer until the ketchup has thickened enough to evenly coat the back of a spoon, 5 to 8 minutes.
- Remove from heat and allow to cool.
- Serve when cool. Will keep in the refrigerator for 2 weeks.