With my Whole 30 challenge well under way (I just survived the first week), I have found that sweet potatoes are my new best friend. This is especially true during weekdays when I am doing boot camp every day. The extra carbs in the sweet potatoes are helping to boost my energy I think. We’ve eaten sweet potatoes in a variety of forms over the past week. I’ve made hash, fries, and latkes. But the easiest, and most versatile way I’ve prepared them so far, is by simply pan-frying them in some ghee (or coconut oil), and then seasoning them up with herbs to complement the main dish. Here is my go-to recipe for pan-fried sweet potatoes. The spice combinations are endless!
All you need is two sweet potatoes cut into chunks. Throw them in a hot pan with some ghee, and let ’em rip until they start to crisp up on the outside. Once a nice crust starts to form, reduce the heat and put a lid on the pan. Be sure to stir them every few minutes…they are SWEET potatoes, and the natural sugars will cause them to burn faster than a white potato.
After the potatoes are fork-tender (about 10 minutes) add whatever seasonings you like. My favorite combo is garlic powder, onion powder, dried parsley, and dried dill. You could also give them a Mexican flair by keeping the garlic and onion powder and adding cumin and oregano! So good!Share This Post!