Breakfast · Favorite Recipes · Whole30

Breakfast Sweet Potatoes

I never thought that I would love sweet potatoes but I do. They always seemed to sweet to me. I’m a fan of the regular french fries!! 😉 But as I’ve been learning how to cook them and different ways to cook them I get more and more excited. Sweet Potatoes have kind of become my replacement for bread. Which is not exactly the right mindset to have on Whole30, but they seriously taste so amazing in the runny yolk of a fried egg! Mmmmm! Super easy to make, and the left overs are just as good reheated! (The recipe below serves 2 or 1 with left overs.)

1 Sweet Potato
Cooking Fat
Salt & Pepper

Preheat the oven to 350*F and line a baking sheet with parchment paper.
Dice the sweet potato into small squares.
Head the cooking fat over medium heat in a skillet on the stove.
When fat is warm, add the sweet potatoes to the pan and season with S&P and stir around to evenly coat.
Set timer for 10 minutes and stir occasionally.
When the timer goes off, transfer the sweet potatoes to the prepped baking sheet and bake in the oven for about 10 minutes or tender when forked.

Reheat: Warm skillet with cooking fat over medium-high heat on stove and stir occasionally for 5-10 minutes until warmed through.

{Source: The Whole30}

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