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Health

Pan Fried Sweet Potatoes

Lana Hawk

Adam and I recently finished our second round of Whole30. If you are unfamiliar with Whole30, it is a 30 day program where you cut out dairy, grains, legumes, and sugar. It’s certainly not easy, but we love to use it as a reset to start the year. For us, it helps us refresh the body, get rid of the junk, and remove unnecessary afternoon chip binges. During that time, we ate A LOT of veggies and protein. Our key to surviving? Sweet potatoes and coconut oil. If you haven’t gotten on the coconut oil train, you are missing out. That paired with sweet potatoes is a winning combination. Granted,we LOVE sweet potatoes in all forms, but this is our favorite, go-to sweet potato recipe. We ate this every night of Whole30 and still eat it almost everyday. Even if you don’t like sweet potatoes, give this recipe a try. This recipe will give you healthy little, fry-like nuggets of sweet potato goodness. Enjoy!

PAN-FRIED SWEET POTATOES

Prep Time: 10 minutes // Cook Time: 25 minutes

Serving Size: 2-3

2 sweet potatoes, chopped into small squares
2-3 large spoonfuls coconut oil
salt

DIRECTIONS:

  1. Prepare the sweet potatoes by washing and chopping. (Tip: cut the bottom off the sweet potato and rotate to make chopping a bit easier.) Chop the sweet potatoes into small little squares. The size will help speed up the process of cooking and crisping. (Note: I don’t peel the potato, but do make sure to wash it really well before chopping. We also try and buy organic because the potato is on the “dirty dozen” list of produce with the most pesticides. Yikes!)
  2. Scoop the coconut oil into a pan at medium heat. The key to these potatoes working is the right amount of coconut oil. Too little and they burn too quickly. So be generous with the coconut oil and you can always drain the excess out of the pan at the end.
  3. Once oil is melted and potatoes are chopped, it is time for the magic. Throw potatoes into the hot pan and just wait. You want them to come out nice and crispy, so patience is key. Let them sit for a bit before the first stir. Then, make sure you stir them occasionally to avoid any major burning. Once you hit the 25 minute mark, start stirring a bit more frequently until they look nice and crispy!
  4. Once they are nice and crispy, sprinkle with salt and enjoy!

Notes: These are also a great addition to scrambled eggs in the morning or as a part of a nice balanced breakfast. But, let’s be honest, Adam and I will eat them at just about anytime, with just about anything.