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I adore sweet potatoes – as do my kids. They are such a nutritionally dense and flavorful food, what’s not to love. It’s like eating candy without, well, eating candy!

These nutritionally powerhouses boast a humungo 80% of your RDA of Vitamin A as well as 35% Vitamin C, and from a medium little sweetie baked in the skin you’ll get about 4 grams of fiber and only 100 calories! Such a smart choice over a regular old white potato!

Annnnd…so sick of the oatmeal every morning I threw this together. Nothing new, but new for us. 🙂


  • 2 medium-sized cooked sweet potatoes, chilled and cubed  ( I used one “Oriental” and one regular)
  • 2 shallots; sliced
  • 1/2 tsp coconut oil
  • Sea salt and freshly ground black pepper
  • Chipotle powder – optional


1. Heat 1/2 tsp of coconut oil over med high heat. Wipe around in pan with a paper towel to coat and discard.

2.  Add cubed sweet potato. 

3. When brown on that side flip with spatula. All sliced shallot. Keep an eye on these and flip with a spatula as needed until browned.

4. Remove from heat and season with salt and pepper, to taste.