2 cans sardines, packed in spring water or olive oil and drained
Small handful flat parsley, chopped
Instructions
Preheat the oven to 400 degrees F. Prick each sweet potato several times and place them on a large baking sheet and bake for around 1 hour, depending on their size.
Throw in the onion and sweat on a low heat for 6-8 minutes, until soft and translucent.
Now turn up the heat to medium, put the mushrooms into the pan, stir to coat them with the fat and cook for 3-4 minutes until golden around the edges.
Add the garlic, anchovies and oregano and cook a further minute or two.
Add the olives and kale to the pan, cook around 3-4 minutes until the kale wilts, then add the sardines and warm through, breaking them up into large mouthfuls with a wooden spoon.
Finally, throw in the parsley and combine everything.
Split the sweet potatoes lengthwise down the middle and drop a knob of solid fat into each one. Top with the sardine mixture and serve immediately.
Notes
*Be vigilant about the olives you source. Many are packed in brines that contain lactose, citric acid or other ingredients that are not AIP-friendly.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/baked-sweet-potatoes-sardines-green-olives-kale/