25+ Nutritious Holiday Paleo Toaster Oven Recipes for the Festive Season

The holiday season is synonymous with gathering around the table, sharing delicious meals, and making memories with family and friends.

But for those following a paleo lifestyle, finding holiday recipes that align with their dietary needs can be challenging.

Enter the toaster oven: a versatile kitchen tool that is perfect for whipping up quick, easy, and flavorful dishes without heating up the entire kitchen.

Whether you’re looking to make a hearty breakfast, a savory side dish, or a delightful dessert, the toaster oven can do it all—paleo style.

In this article, we’re sharing 25+ holiday paleo toaster oven recipes that will fill your home with mouthwatering scents and festive cheer.

These recipes use simple, whole ingredients and are designed to be easy and quick to prepare, so you can spend more time celebrating and less time stressing over your holiday meal prep.

From appetizers to main courses and sweet treats, these recipes are sure to make your holiday gatherings both healthy and delicious.

25+ Nutritious Holiday Paleo Toaster Oven Recipes for the Festive Season

With these 25+ holiday paleo toaster oven recipes, you can bring festive, healthy, and tasty dishes to your holiday table without any fuss.

Whether you’re cooking for a crowd or just looking to enjoy a cozy holiday meal at home, these recipes offer a diverse selection of flavors and options to suit any palate.

The convenience of the toaster oven ensures that these dishes are easy to prepare and quick to cook, so you can enjoy more time celebrating with loved ones.

So, fire up that toaster oven, start creating, and make this holiday season one filled with nourishing food and joyful moments.

Paleo Cranberry Orange Biscotti

These cranberry orange biscotti are a delightful holiday treat that pairs perfectly with a warm cup of herbal tea or coffee. With a combination of sweet, tangy, and nutty flavors, they make for an elegant addition to any holiday snack table.

Ingredients:

• 1 ½ cups almond flour
• ½ cup coconut flour
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• ¼ cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest
• ½ cup dried cranberries, chopped
• ½ cup chopped raw almonds

Instructions:

1. Preheat the toaster oven to 325°F (160°C). Line a baking tray with parchment paper.
2. In a mixing bowl, combine the almond flour, coconut flour, baking soda, and salt.
3. In a separate bowl, whisk the eggs, honey, vanilla extract, and orange zest until smooth.
4. Gradually add the wet mixture to the dry ingredients and mix until a dough forms.
5. Fold in the cranberries and almonds.
6. Shape the dough into a log approximately 12 inches long and place it on the prepared tray.
7. Bake for 20-25 minutes or until lightly golden and firm to the touch.
8. Let the log cool for about 10 minutes, then slice it into ½-inch thick pieces.
9. Place the slices cut-side down on the tray and bake for an additional 8-10 minutes, flipping halfway through, until crispy and golden.
10. Cool completely on a wire rack before serving.

These biscotti offer a satisfying crunch, with the tart cranberries and aromatic orange zest providing a refreshing twist on the classic holiday cookie. Ideal for gifting or sharing, they are sure to be a crowd-pleaser and a staple in your holiday menu.

Paleo Sweet Potato Casserole

This holiday side dish takes the comforting flavors of sweet potatoes and elevates them into a paleo-friendly, crowd-pleasing casserole. With a warm, cinnamon-spiced filling topped with a crunchy pecan crust, it’s a perfect balance of sweet, savory, and satisfying.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/4 cup coconut milk
• 2 tablespoons ghee or coconut oil
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup chopped pecans
• 1/2 cup unsweetened shredded coconut
• 2 tablespoons coconut flour
• 2 tablespoons ghee or melted coconut oil (for topping)

Instructions:

1. Place the sweet potato cubes in a pot of boiling water and cook until fork-tender, about 15-20 minutes. Drain and transfer to a mixing bowl.
2. Add the coconut milk, ghee, honey, vanilla extract, cinnamon, nutmeg, and salt to the sweet potatoes. Mash until smooth and well combined.
3. Transfer the sweet potato mixture to an oven-safe baking dish, spreading it out evenly.
4. In a separate bowl, mix the chopped pecans, shredded coconut, coconut flour, and melted ghee until the mixture forms small crumbs.
5. Sprinkle the pecan topping evenly over the sweet potato layer.
6. Place the dish in the toaster oven and bake at 350°F (175°C) for 20-25 minutes or until the top is golden and crispy.
7. Let the casserole cool for 5-10 minutes before serving.

The combination of the creamy, naturally sweetened sweet potato base with the nutty, crunchy topping is both rich and satisfying. This dish is an essential addition to any holiday gathering, providing a hearty, nutrient-dense alternative to traditional sweet potato casseroles.

Paleo Gingerbread Muffins

Bring the festive flavors of gingerbread into your holiday mornings with these paleo-friendly muffins. Packed with the warm spices of ginger, cinnamon, and nutmeg, they’re perfect for breakfast, brunch, or as an afternoon snack with a cup of tea.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened applesauce

Instructions:

1. Preheat the toaster oven to 350°F (175°C). Line a muffin tin with parchment paper liners or grease it lightly.
2. In a large mixing bowl, combine the almond flour, coconut flour, baking soda, salt, ginger, cinnamon, and nutmeg.
3. In another bowl, whisk the eggs, honey, melted coconut oil, vanilla extract, and applesauce until smooth.
4. Slowly add the wet ingredients to the dry ingredients and mix until fully combined and a batter forms.
5. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These muffins bring a sweet, spiced comfort that’s perfect for the holiday season. With their moist texture and bold gingerbread flavor, they’re not only paleo-friendly but also a great way to enjoy holiday traditions without the grains or refined sugar.

Paleo Peppermint Chocolate Bark

This festive peppermint chocolate bark is a simple yet indulgent holiday treat. It’s rich in flavor and perfect for satisfying a sweet tooth while remaining paleo-friendly. Great for gifting or sharing at holiday gatherings, this chocolate bark has a refreshing peppermint twist that makes it uniquely seasonal.

Ingredients:

• 1 cup paleo dark chocolate chips or chopped dark chocolate
• 1/4 cup chopped almonds or walnuts (optional)
• 1/4 cup unsweetened shredded coconut
• 1/2 teaspoon peppermint extract
• 2 tablespoons crushed peppermint candies or paleo-friendly candy canes

Instructions:

1. Line a baking sheet with parchment paper and set aside.
2. In a heatproof bowl, melt the dark chocolate chips over a double boiler or in the microwave in 15-second intervals, stirring between each interval until smooth.
3. Stir in the peppermint extract until well combined.
4. Pour the melted chocolate onto the prepared baking sheet and spread it evenly with a spatula.
5. Sprinkle the chopped nuts, shredded coconut, and crushed peppermint candies over the melted chocolate.
6. Place the baking sheet in the refrigerator for at least 1 hour or until the chocolate is completely set.
7. Break the chocolate into pieces and store in an airtight container in the fridge.

This peppermint chocolate bark is an easy and delicious holiday snack with just the right amount of festive flair. The combination of rich chocolate, cool peppermint, and a crunch from the nuts or coconut makes it an irresistible treat that’s perfect for holiday indulgence.

Paleo Apple Cinnamon Crisp

This warm apple cinnamon crisp is a perfect way to celebrate the holiday season with a cozy dessert. Packed with the natural sweetness of apples and the warm, comforting flavors of cinnamon and nutmeg, it’s topped with a crunchy almond flour and pecan mixture for added texture and flavor.

Ingredients:

• 4 large apples, peeled, cored, and sliced thinly
• 1/4 cup raw honey or maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 cup unsweetened applesauce
• 1/2 cup almond flour
• 1/2 cup chopped pecans
• 2 tablespoons coconut oil, melted
• 2 tablespoons honey or maple syrup (for topping)

Instructions:

1. Preheat the toaster oven to 350°F (175°C). Grease a small baking dish or casserole dish with coconut oil.
2. In a large mixing bowl, combine the sliced apples, honey or maple syrup, cinnamon, nutmeg, and salt. Mix until the apples are evenly coated.
3. Transfer the apple mixture to the prepared baking dish and spread it out evenly.
4. In a separate bowl, combine the almond flour, chopped pecans, melted coconut oil, and honey or maple syrup. Mix until it forms a crumbly texture.
5. Sprinkle the almond flour mixture evenly over the apples.
6. Bake for 25-30 minutes or until the topping is golden brown and the apples are soft and bubbly.
7. Let the crisp cool for a few minutes before serving.

This apple cinnamon crisp is a warm and comforting dessert that pairs wonderfully with a scoop of paleo-friendly vanilla ice cream or a dollop of coconut whipped cream. It’s perfect for holiday gatherings and is a simple way to bring the season’s best flavors into your home.

Paleo Spiced Pecan Clusters

These spiced pecan clusters are a quick and easy holiday treat that’s packed with flavor and crunch. Perfect for snacking or adding to holiday gift baskets, they offer a combination of sweet, savory, and spicy flavors that are sure to delight.

Ingredients:

• 2 cups raw pecan halves
• 2 tablespoons ghee or melted coconut oil
• 2 tablespoons raw honey or maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon sea salt
• 1/4 teaspoon cayenne pepper (optional, for a little heat)

Instructions:

1. Preheat the toaster oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large mixing bowl, combine the pecans, melted ghee or coconut oil, honey or maple syrup, cinnamon, smoked paprika, sea salt, and cayenne pepper (if using). Toss until the pecans are evenly coated.
3. Spread the pecans in a single layer on the prepared baking sheet.
4. Bake for 12-15 minutes, stirring halfway through, until the pecans are golden and fragrant. Be sure to keep an eye on them to prevent burning.
5. Let the pecans cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
6. Store in an airtight container at room temperature for up to a week.

These spiced pecan clusters offer the perfect combination of sweetness, spice, and crunch. They make for a great holiday snack or a thoughtful gift that’s sure to impress.

Paleo Coconut Snowballs

These coconut snowballs are a festive and delicious holiday treat that’s perfect for paleo diets. With a soft, chewy texture and a touch of sweetness, they resemble snow-covered treats and are an ideal addition to holiday cookie trays.

Ingredients:

• 2 cups unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional: dark chocolate for dipping

Instructions:

1. In a mixing bowl, combine the shredded coconut, almond flour, honey or maple syrup, melted coconut oil, vanilla extract, and salt. Stir until the mixture is well combined and holds together.
2. Scoop out tablespoon-sized portions of the mixture and roll them into small balls using your hands.
3. Place the snowballs on a lined baking sheet and refrigerate for at least 30 minutes to firm up.
4. If desired, melt dark chocolate in a heatproof bowl over a double boiler or in the microwave, stirring at 15-second intervals until smooth.
5. Dip each snowball halfway into the melted chocolate, allowing any excess to drip off, then place back on the baking sheet. Let the chocolate set in the refrigerator for about 15-20 minutes.
6. Serve chilled or at room temperature.

These coconut snowballs are an irresistible holiday treat that’s both satisfying and light. The combination of rich coconut flavor with a touch of sweet honey makes them perfect for sharing or gifting. They are especially delightful when paired with a warm beverage for a cozy treat.

Paleo Roasted Brussels Sprouts with Bacon and Chestnuts

This savory side dish is perfect for holiday feasts, combining the earthy flavors of roasted Brussels sprouts, crispy bacon, and rich chestnuts. It’s a paleo-friendly dish that brings a wonderful balance of flavors to any holiday spread.

Ingredients:

• 1 lb Brussels sprouts, halved
• 4 slices of bacon, chopped
• 1/2 cup cooked chestnuts, roughly chopped
• 2 tablespoons olive oil or melted coconut oil
• 1 teaspoon garlic powder
• Salt and black pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat the toaster oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
2. In a large bowl, toss the halved Brussels sprouts and chopped bacon with olive oil, garlic powder, salt, and black pepper until evenly coated.
3. Spread the Brussels sprouts and bacon mixture in a single layer on the prepared baking sheet.
4. Roast for 15-20 minutes or until the Brussels sprouts are golden and tender, and the bacon is crispy, stirring halfway through for even cooking.
5. In the last 5 minutes of roasting, add the chopped chestnuts to the baking sheet.
6. Remove from the oven and transfer to a serving dish. Garnish with fresh thyme if desired.

This roasted Brussels sprouts dish is perfect for adding a touch of sophistication and flavor to your holiday table. The smoky bacon pairs beautifully with the natural bitterness of the Brussels sprouts, while the chestnuts provide a delightful crunch. It’s a side dish that is sure to impress your guests and add a special touch to your holiday meal.

Paleo Spiced Nut and Fruit Clusters

These spiced nut and fruit clusters are a delicious and nutritious snack that’s perfect for holiday gatherings. With a combination of crunchy nuts, dried fruit, and warm holiday spices, they’re a crowd-pleaser that’s paleo-friendly and easy to make.

Ingredients:

• 1 cup raw almonds, chopped
• 1 cup raw cashews, chopped
• 1/2 cup raw pumpkin seeds
• 1/2 cup dried cranberries or cherries
• 2 tablespoons honey or maple syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Pinch of sea salt
• 1/4 teaspoon vanilla extract

Instructions:

1. Preheat the toaster oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the chopped almonds, cashews, pumpkin seeds, and dried cranberries.
3. In a small saucepan, warm the honey or maple syrup over low heat. Add the cinnamon, nutmeg, sea salt, and vanilla extract, stirring until combined.
4. Pour the spiced honey mixture over the nuts and fruit and toss until everything is well coated.
5. Spread the mixture in an even layer on the prepared baking sheet and press down slightly to form clusters.
6. Bake for 12-15 minutes, stirring halfway through, until the nuts are golden and fragrant. Keep an eye on them to prevent burning.
7. Let the clusters cool completely on the baking sheet before breaking them apart and transferring to an airtight container.

These spiced nut and fruit clusters make a perfect holiday snack that’s both crunchy and sweet with a hint of spice. They’re ideal for serving at parties, giving as gifts, or enjoying as an afternoon snack during the holiday season.

Paleo Gingerbread Energy Bites

These gingerbread energy bites are packed with festive spices and a rich molasses flavor, making them the perfect paleo-friendly snack for the holidays. They are quick to make, satisfying, and ideal for those on-the-go moments when you need a holiday treat.

Ingredients:

• 1 cup almond flour
• 1/2 cup unsweetened shredded coconut
• 1/4 cup almond butter or cashew butter
• 1/4 cup raw honey or maple syrup
• 1 tablespoon molasses
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. In a large mixing bowl, combine the almond flour, shredded coconut, cinnamon, ginger, nutmeg, cloves, and salt.
2. Add the almond butter, honey or maple syrup, molasses, and vanilla extract to the dry ingredients. Mix until a sticky dough forms.
3. Scoop out tablespoon-sized portions of the dough and roll them into balls using your hands. If the dough is too sticky, wet your hands lightly to make rolling easier.
4. Place the energy bites on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
5. Store in an airtight container in the fridge for up to a week.

These gingerbread energy bites offer the perfect blend of sweet and spicy flavors. They are a healthier take on holiday treats, providing a boost of energy with each bite. Great for sharing or enjoying solo, these bites are a must-try addition to your holiday recipe repertoire.

Paleo Cranberry Orange Pecan Salad

This bright and refreshing cranberry orange pecan salad is the perfect paleo-friendly side dish to complement your holiday spread. The combination of tangy cranberries, sweet orange segments, crunchy pecans, and a light vinaigrette makes it a standout dish for any holiday table.

Ingredients:

• 4 cups mixed salad greens (e.g., spinach, arugula, or kale)
• 1/2 cup fresh or dried unsweetened cranberries
• 1/2 cup toasted pecan halves
• 1 large orange, peeled and segmented
• 1/4 cup pomegranate seeds (optional)
• 1/4 cup olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon Dijon mustard
• Salt and black pepper to taste

Instructions:

1. In a large bowl, combine the mixed greens, cranberries, pecans, orange segments, and pomegranate seeds (if using).
2. In a small jar or bowl, whisk together the olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper until the dressing is emulsified.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately or refrigerate the salad and dressing separately until ready to serve.

This cranberry orange pecan salad is a delightful mix of flavors and textures that brings a touch of freshness to your holiday feast. The slight tartness of the cranberries and pomegranate seeds pairs perfectly with the sweetness of the orange, while the pecans add an inviting crunch. It’s a beautiful and healthful addition to any holiday menu.

Paleo Pumpkin Spice Muffins

These paleo pumpkin spice muffins are a must-bake for the holiday season. Moist, flavorful, and perfectly spiced, they make for an excellent breakfast or snack that aligns with paleo dietary guidelines. The pumpkin flavor combined with warm spices like cinnamon, nutmeg, and cloves makes them a holiday favorite.

Ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon sea salt
• 1/2 cup pumpkin puree
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the toaster oven to 350°F (175°C). Line a muffin tin with parchment liners or grease the cups with coconut oil.
2. In a mixing bowl, combine the almond flour, coconut flour, baking soda, cinnamon, nutmeg, cloves, and sea salt.
3. In another bowl, whisk together the pumpkin puree, eggs, honey or maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These pumpkin spice muffins are a seasonal treat that’s perfect for breakfast or an afternoon snack. Their moist texture and rich flavor make them a favorite for holiday gatherings or simply as a cozy snack to enjoy by the fireplace.

Paleo Holiday Stuffed Mushrooms

These paleo stuffed mushrooms are an elegant and delicious appetizer that fits perfectly into any holiday gathering. With a filling of savory, herbed ground meat and a hint of garlic, they are sure to impress guests and provide a tasty, guilt-free bite.

Ingredients:

• 1 lb large white or cremini mushrooms, stems removed and finely chopped
• 1/2 lb ground turkey or chicken
• 1/2 cup almond flour
• 2 tablespoons coconut oil
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1/2 teaspoon dried thyme
• 1/4 teaspoon sea salt
• Freshly ground black pepper to taste
• Optional: paleo-friendly parmesan or nutritional yeast for a cheesy flavor

Instructions:

1. Preheat the toaster oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. Heat the coconut oil in a skillet over medium heat. Add the minced garlic and chopped mushroom stems. Sauté for 3-4 minutes, or until the mushrooms are soft and their liquid has evaporated.
3. Add the ground turkey or chicken to the skillet and cook until browned, breaking it up with a spoon as it cooks.
4. Stir in the almond flour, parsley, thyme, sea salt, and black pepper. Remove from heat and let cool for a few minutes.
5. Spoon the filling into the mushroom caps and place them on the prepared baking sheet.
6. Bake for 15-20 minutes, or until the mushrooms are tender and the filling is lightly golden.
7. Sprinkle with nutritional yeast or paleo parmesan if desired and serve warm.

These stuffed mushrooms are the perfect paleo appetizer for holiday celebrations, providing a rich blend of savory and herbaceous flavors. Their bite-sized format makes them easy for guests to enjoy, and they’re sure to disappear quickly at any gathering.

Paleo Cranberry Orange Glazed Chicken Thighs

This dish combines the sweet and tangy flavors of cranberries and orange with tender, juicy chicken thighs, making it a festive and flavorful main course for your holiday meal. It’s paleo-friendly and simple to prepare in the toaster oven.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1/2 cup fresh or frozen cranberries
• 1/4 cup orange juice
• 1 tablespoon orange zest
• 2 tablespoons honey or maple syrup
• 1 tablespoon balsamic vinegar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the toaster oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it.
2. In a small saucepan, combine the cranberries, orange juice, orange zest, honey or maple syrup, balsamic vinegar, cinnamon, and ground ginger. Cook over medium heat, stirring frequently, until the cranberries begin to burst and the sauce thickens (about 5-7 minutes). Set aside.
3. Season the chicken thighs with salt and black pepper. Place them in the prepared baking dish and spoon half of the cranberry-orange glaze over the top of each piece.
4. Bake in the toaster oven for 25-30 minutes, or until the chicken thighs are cooked through and the skin is crispy.
5. Remove from the oven and brush the remaining glaze over the chicken. Let rest for a few minutes before serving.
6. Garnish with fresh parsley if desired.

This cranberry orange glazed chicken dish brings the festive flavors of the season to your holiday table. The rich, sweet-tart glaze pairs beautifully with the savory chicken, making it a show-stopping main course that is simple enough to prepare for any holiday celebration.

Paleo Sweet Potato Hash with Sage and Bacon

This hearty and flavorful sweet potato hash is perfect as a side dish or even as a standalone main for holiday brunches. The sweet potatoes, combined with crispy bacon and aromatic sage, create a comforting and festive dish that’s full of holiday spirit.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 4 slices of bacon, chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the toaster oven to 400°F (200°C). Line a baking sheet with parchment paper or grease it lightly.
2. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the rendered fat in the skillet.
3. Add the diced sweet potatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they start to soften.
4. Add the diced onion and minced garlic, and cook for an additional 3-4 minutes until the onions are translucent.
5. Stir in the cooked bacon and sage, and season with salt and black pepper to taste.
6. Spread the sweet potato mixture evenly on the prepared baking sheet and bake for 15-20 minutes, or until the sweet potatoes are tender and slightly crispy on the edges.
7. Serve warm, garnished with fresh parsley if desired.

This paleo sweet potato hash is a warm, comforting dish that embodies the flavors of the season. The combination of sweet potatoes, bacon, and sage creates a rich, hearty side that pairs well with a variety of main courses and adds a festive touch to any holiday meal.

Note: More recipes​ are coming soon!