Sweet potatoes, in my opinion, are one of the most versatile vegetables out there. They can be prepared in many ways, give off sweet or savory flavors (depending on how you cook them), and fit well in a menu for any time of the day. Well, today's meal is a breakfast dish. However, I would also eat this at lunch and dinner, because it is that good! Most people just have to hear the words brussel sprouts and it brings on a plethora of "ewwws" and "gross". For me though, I have liked them since I was probably 18 or so. If I can get over the aversion as an adult, then I'm sure everyone else can too. You will want to, just so you can try the slaw that is tossed with the fried sweet potatoes.
Now, for January, I was thinking it's a new year, time to try new healthy things. All of the recipes posted this month are prepared clean and healthy. Minimal ingredients and simple preparation. Yes, the sweet potatoes are pan-fried, but pan-fried in coconut oil! All of the ingredients are fresh and organic. The original recipe I've adapted this dish from called for purple potatoes, which I would have happily tried had my grocery store had them! Also, I added in some pomegranates for extra color and flavor into the slaw. I hope you enjoy this recipe as much as I enjoyed eating all of it by myself after I made it. Recipe below:
Ingredients: yields 1 serving
- 1/2 a sweet potato
- 1 tbs. coconut oil
- 2 cups of brussel sprouts
- 1 clove of garlic
- dash of cayenne
- a handful of pomegranate arils (optional)
Step one - Heat oil in a medium skillet, and slice potato into very thin slices. Fry for about 10 minutes, or until crispy and dark.
Step two - While the potatoes are frying, chop up your brussel sprouts and toss into a blender. Add in your garlic and pomegranates. Chop in blender until it looks like the photo above.
Step three - Once your potatoes are done, remove from pan and replace with slaw. Cook slaw for about 5 minutes and add the potatoes back in. Add your cayenne and serve with a fried egg. Enjoy!