Executive Chef Erik Roth of Cleveland’s TownHall studied classic French-influenced cuisine but had to expand his horizons for the restaurant’s 98% paleo-friendly menu. We spoke to Erik for tips about eating out on the Paleo diet, but he also prepared an example of a delicious Paleo recipe for either an appetizer or a meal. Below, check out his sweet potato skins recipe:

Paleo Potato Skins

Cut cold sweet potatoes lengthwise and spoon out the meat. Lightly coat with a non-GMO oil and season with salt and pepper. Bake at 375 degrees Fahrenheit for 45-60 minutes or until fork-tender. Immediately before serving, flash-fry the potato skins for two minutes until golden brown then drain.

Each sweet potato makes two skins, and plan on three skins per diner.

Bacon Lardons

Crisp up thinly-sliced lardons until golden brown and drain on paper towel.

Chipotle-Spiced Chicken

• 2 lbs. pulled rotisserie chicken (non gmo)
• 1/2 cup chili powder
• 1/2 cup smoked paprika
• 1/4 cup cayenne pepper
• 3 tbl. minced garlic
• 4 tbl. minced shallot
• 6 oz. organic spinach
• 1/4 cup lime juice
• 4 minced thai chiles
• 2 tbl. minced lemongrass
• 3/4 pan of chicken stock
• Salt and pepper to taste

Add everything except for the chicken to a large saute pan and sauté to release all aromatics.  Deglaze with chicken stock and add shredded chicken. Cook down until all liquid is reconstituted and season with salt and pepper.

Sumac Aioli

• 1 cup of paleo mayo
• 1 tbl. dijon mustard
• 1 tsp. shallot minced
• 1/4 tsp. minced garlic
• 3 tbl. ground sumac powder
• 1/4 cup lemon juice
• Salt and pepper to taste

In mixing bowl or food processor, add all ingredients and mix until mixture is smooth, then season with salt and pepper.  (The aioli should have a deep reddish color and a tart citrus flavor.)

Presentation

Arrange a bed of arugula on a white rectangular plate. Place three sweet potato skins on the arugula. Top each sweet potato skin with one ounce of chipotle spiced chicken and one small dollop of sumac aioli. Finish with crispy bacon lardons.

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