This hearty one-pot breakfast/brunch option is perfect to start your day off right. It’s entirely gluten-free, dairy-free, and refined sugar-free, so it’s likely everyone can enjoy it. Japanese sweet potatoes seem to work the best for this recipe due to their mild level of sweetness, but any type of sweet potato you prefer will work well. Japanese sweet potatoes feel like white potato texture-wise, have purple skin, and are white on the inside. This dish also works well as a side, if you want to serve it over dinner. Enjoy!
- 1 very large sweet potato, peeled and diced (about 2 cups worth after dicing)
- 1 large pink lady or granny smith apple, diced
- 2 tbsp + 2 tsp coconut oil, separated
- ½ tsp fine grain sea salt
- ¼ tsp ground cinnamon
- 1 tsp organic coconut sugar
- Heat a large, seasoned cast iron/non-stick pan over medium heat
- Once the pan is heated, add the sweet potatoes and sprinkle evenly with the sea salt and stir/toss to coat the potatoes.
- Cover the pan, using any cover that is large enough, for about 2 minutes.
- Uncover and stir, lower the heat a bit if necessary.
- Recover and cook for 2-4 minutes until the potatoes are soft.
- Uncover the pan and continue to cook, stirring, until the potatoes are light brown all over.
- Add the diced apples and stir to combine. Add coconut sugar.
- Cook over medium heat, stirring occasionally, for another 5 minutes or until the apples and potatoes are brown.
- Once apples and potatoes are toasty, remove from heat and stir in the cinnamon. Let cook slightly before serving.
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