Recipe: Easy Paleo Potato Substitutes | The Paleo Diet®
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Recipe: Easy Paleo Potato Substitutes

By Stephanie Vuolo, B.A.
January 10, 2020
Recipe: Easy Paleo Potato Substitutes image

Whether you celebrate Hanukkah or Christmas, we’ve got you covered with a Paleo Diet approved recipe for your festivities. Following the Paleo Diet doesn’t mean you have to miss out on your favorite dishes – with slight modifications you can recreate the traditional recipes that remind you of your family’s traditions. Although The Paleo Diet® permits Dr. Cordain’s 85:15 rule, the principle to avoid white flour and potatoes is rooted in science and evidenced by the adverse effects consumption has on your health.

See the following:

Flour Fortification with Folic Acid: Good Idea or Bad Idea
Are Potatoes Paleo?
Gluten and the Brain

Luckily, you won’t miss either of them in the Paleo Zucchini Pancakes and Scalloped Garnet Yams. By tradition, potato pancakes or latkes, often contain white flour, white potatoes, and are topped with refined sugar. The zucchini version doesn’t contain any of these ingredients, and even with the potato substitute, are still fluffy and savory.

Scalloped potatoes traditionally rely on white potatoes, cream, and white flour. The Paleo version substitutes flavorful herb coconut milk that creates a creamy sauce for the antioxidant-rich garnet yams.

Start a new tradition in your family this year by incorporating these recipes into your celebrations!

Paleo zucchini pancakes

These savory pancakes can be served for breakfast, lunch or dinner as the main dish or a hearty side.


  • 1 lb zucchini (about 2 medium-sized zucchini)
  • 1 egg
  • 3 green onions, light green and white parts only
  • ¼ tsp freshly ground pepper
  • Zest of 1 lemon
  • Coconut oil, for frying


  1. Grate the zucchini with a box grater or the grating attachment on your food processor. Don’t use a microplane grater as it releases too much water from the zucchini. Place the grated zucchini onto a clean dishtowel or cheesecloth.
  2. Squeeze as much of the water out of the zucchini as possible.
  3. In medium sized bowl, combine zucchini, eggs, green onions, lemon zest, and fresh ground pepper. Stir well to combine. Heat coconut oil in large pan over medium heat.
  4. Pour ¼ cup of the mixture into the pan, and gently press it down with the back of a spatula to distribute it into a round pancake shape.
  5. Heat the pancake on each side for approximately 2-3 minutes per side, until fritter becomes nicely golden, but before it starts to burn. Serve topped with homemade applesauce and/ or make a tangy yogurt substitute with the cream at the top of a can of whole coconut milk mixed with a squeeze of fresh lemon juice.

Paleo scalloped garnet yams

Perfect to serve at a potluck, on the buffet table, or for any family dinner. Easy to make ahead and reheat just before serving.


  • 3 Garnet yams OR sweet potatoes (about 4 cups sliced)
  • ½ medium yellow onion, thinly sliced (about 1 cup)
  • 1 ½ tbsp olive oil
  • ¼ tsp dried sage
  • ¼ tsp dried oregano
  • ½ tsp dried thyme
  • Pinch of fresh ground pepper
  • 1 14.5 oz can full-fat coconut milk


  1. In a large skillet pan, melt 1 ½ tablespoons of olive oil over medium-low heat. Add dried spices and pepper. Cook until the spices are fragrant (about 30 seconds) and then add in coconut milk. Reduce over a low simmer (stirring frequently) for approximately 20 minutes. The mixture should thicken and reduce by about 25%.
  2. While the sauce simmers, thinly slice the onions and garnet yams.
  3. Layer the yams and onions in a casserole pan (about 8x8 inches). Drizzle about 25% of the reduced coconut milk mixture over the first layer. Repeat the layering with the remaining onions and yams (resulting in about 2-3 layers) and using the remaining reduced coconut milk.
  4. Bake covered in the oven at 350°F for 20-30 minutes until fork tender, and then uncover and cook for an additional 10-15 minutes to brown the top.
  5. Allow it to cool and serve with your favorite roast meat and green vegetables.

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