I wanted to share my own version of the Paleo stuffed cabbage, or Galumpkis, with you because I also enjoy zucchini. Nobody recognized I had substituted rice with cauliflower and zucchini when I served this meal at a dinner party, and everyone remarked on how tasty and light it was. There were none of the leftovers I had hoped for.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
Ingredients
- 1 tablespoon olive oil
- ½ teaspoon paprika
- 8 sweet potatoes, sliced lengthwise into quarters
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- In a large bowl mix olive oil and paprika. Add potato sticks and stir by hand to coat. Place on the prepared baking sheet.
- Bake 40 minutes in the preheated oven.
Reviews
I love sweet potatoes, fixed any way, but they’re on your diabetic diet and eating sweet potatoes makes my blood sugar go sky high.
I really liked these. I added spicy herbs and not paprika. Will make again.
Loved it! a nice change from just a baked sweet potato. Will make this again and again
Simplistic and delicious, make variations on thinknes of potatoes or diagonal slices and any of you favor spices or favorings
Great snack
This is my first tine making diabetic meals and my husband love it
I cut these much thinner than 1/4 of a potato and baked them at 350 so they wouldn’t burn. We like crispy potatoes though so I will bake them at 400 next time. I used another reviewers suggestion of tossing them in a ziploc with the oil and I used paprika , garlic powder & salt. They were delicious. I’m going to make them as one of the many side dishes for Thanksgiving instead of a heavy casserole with marshmallows….
Neither my husband nor I have ever been a fan of sweet potatoes but other family members are. We tried this recipe first to see if it was Thanksgiving-worthy. It is, we liked them! So we made it for Thanksgiving and everyone loved them. The fact that they’re better at room temp (and they are) freed up oven/stovetop space too. Thank you!
I made these, slicing the sweet potatoes into disc. I baked them with curry powder, garlic powder,salt , red pepper powder & olive oil. Baked at 350 for 30 minutes. We loved it!
So easy to bake. Great taste! My husband was not to sure about them at first because of strong smell of the paprika while it was baking. It’s not a bad smell just the spice has an overwhelming spicy aroma kind of like too much pepper. He loved the taste. Definitely a keeper!
These were simple and delicious.
This is a great recipe. I used Adobo seasoning and it was amazing.
I didn’t peel the potatoes and I used smoked paprika.. We ate everything. It was delicious!
I needed an alternative for whole sweet potatoes that would cut down on the cook time and these were perfect! Even the non-sweet potato eaters loved them!
was a good alternative way to make the sweet potato
It was so easy to make (well, apart from the cutting part)… I’ve made two batches today, one cut as juliennes and one as circles. Both are vanishing fast! Note to self: must learn to cut evenly. Otherwise some pieces are burnt while others are barely done. P.S. – Bless the reviewer who suggested using foil on the baking tray 🙂
i added more seasonings … garlic, onion and tumeric
I debated about making this recipe for a while before making it. I’m glad I decided to give it a try. It was simple to make and very tasty. I will definitely make this again. Thanks for sharing.
I just happened to stumble across this recipe and almost didn’t make it because it looked too simple. So glad I gave it a try. These were fabulous (although they weren’t crispy and never will be crispy unless you deep fry them). I did add some garlic salt and sea salt, and cut them in rounds just because it was so much easier. Also flipped them at 20 minutes and then let them cook an additional 20 minutes. The college boy loved them and wanted the recipe to share with his girlfriend! The vegetable hating 17 year old said they weren’t bad, which is about the highest praise you can get. Thanks for a simple and great recipe.
Very simple and straight forward. Just made for the 2nd time with my 12 year old son.
Very easy and delicious!