Herb Roasted Sweet Potato and Turnip Skillet

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 1/2 lbs Sweet potato
  • 1 tbsp Thyme, fresh
  • 1 lb Turnips

• Baking & Spices

  • 1 tsp Black pepper
  • 1 tsp Paprika, smoked
  • 1 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter or ghee, grass-fed

Found on jessiskitchen.com

Ingredients

• 1.5lbs sweet potato
• 1lb turnips
• 2 Tbsp olive oil
• 1 tsp smoked paprika
• 1 Tbsp fresh thyme, chopped
• 1 tsp sea salt
• 1 tsp black pepper
• 2 Tbsp grass-fed butter or ghee

Directions

• Preheat oven to 425. Thinly slice the sweet potatoes and turnips in to about 1/8-1/4 inch slices and place them in a bowl. Toss with olive oil and seasonings and place in a circular pattern in a 10inch cast iron skillet. Cover with foil and bake for 30 minutes. Remove foil and add the cubes of butter around the skillet. Cook for approximately five more minutes and then broil on high for 3-4 minutes or until top is slightly crispy. Let it cool for a few minutes and top with more fresh thyme if desired.