Easter is fast approaching, and I wanted to make a recipe that was no-fuss and required no fancy ingredients, but was still impressive and of course, delicious. My recipe for these Sweet Potato Easter “Eggs” & Bunnies is SO easy, fun and kid friendly.
It’s Paleo, AIP, Whole30 and I-Quit-Sugar friendly to boot. This means you can have fun in the kitchen making these with family and friends. And that’s really what it’s all about, isn’t it?
I wanted to create something that wasn’t actually sweet at all, for those who don’t like sweets, or need to watch their sugar intake, or following a specific protocol, or for those mumma’s out there that just NEED their kids to tone it down a notch from all their sugar-bunny-chocolate-binges 😉
Be sure to check out all my alternate topping suggestions below and get creative. Don’t forget to tag me in your pictures of your creations, I just LOVE to see what you get up to in the kitchen.
Emily’s Dietary Scorecard
|Gluten Free||Dairy Free||Tree Nut Free||No Sugar (added)|
|Grain Free||Delicious||Vegetarian||Low Sugars (all forms)|
|Paleo||Nightshade Free||Egg Free||Low FODMAP|
- 1-2 extra large sweet potatoes (as large as you can find)*
- 2-3 Tablespoons Coconut oil, melted
- Sea salt
- + your Easter shape cookie cutters (I used eggs, bunnies and carrots)
- Currants (100% dried fruit, no added sugar)
- Pre-heat your oven to 180ºC (350ºF). Line 2 baking sheets with parchment paper.
- Wash and peel your sweet potatoes, dry with a paper towel.
- Using a sharp knife (and careful fingers) slice lengthwise pieces, about 1/2-1 cm thick. The closer to 1/2 cm the better, but don't stress about it.
- On a cutting board, using your cookie cutter, firmly press into one slice and stamp out your Easter "Eggs" and Bunnies, one at a time.** (Save your sweet potato scraps and use in a soup, or skillet stir-fry).
- Drizzle your "Eggs" and Bunnies with coconut oil, using your hands to coat all sides, sprinkle with sea salt, to taste.
- Arrange on baking sheet and place in oven for 30 minutes, flipping half-way at the 15 minute mark*** until cooked through.
- Allow to cool 5 minutes and decorate "Eggs" with dusted cinnamon, Bunnies with currants for nose, chives for whiskers and dill for Carrot tops.
*For best results, I recommend orange flesh sweet potatoes for their higher water content, therefore making it easier to push a cookie cutter through.
**If you're struggling to make it through the slice of sweet potato with the cookie cutter, use a rolling pin or other heavy object to "hammer" it through. Start out gently, it doesn't need much push.
***If using a small cookie cutter shape like my "carrots" pictured, these were removed from the oven after only 15 minutes, larger shapes took the full 30 minutes.
Alternative Topping Suggestions
(Feel free to mix-and-match, but I don’t recommend mixing toppings such as raisins and savory herbs or olives together, unless that’s your jam 🙂 )
-AIP & Whole30 Friendly
Raisins (no added sugar), coconut cream (100%, nothing added), coconut flakes (unsweetened), fresh berries, sliced olives, sauerkraut, cultured beetroot, powdered bone broth, oregano, rosemary.
–Whole30 Friendly (Not AIP)
Roasted, flaked or crushed nuts (no peanuts), almond butter or another nut butter (no sugar added), Whole30 complaint hot sauce, mayo or ghee. (read yo labels!)
And if you’re after something a little more decadent, you can download my free eBook of Paleo Easter Treats from our sold-out workshop last week. The recipes included are still totally grain-free, dairy-free and refined sugar-free.