Ingredients
- 2 large sweet potatoes, skin on (organic if possible)
- 1-2 Tbsp avocado oil (or other neutral oil / if oil free, omit and use a non-stick pan)
- 1 pinch each salt and pepper (optional)
For Serving (optional)
- Green onion or parsley
- Hot sauce or ketchup
- Tofu Scramble
Instructions
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Spiralize your sweet potatoes into thin noodles using a spiralizer, or grate using a box grater or the grater attachment on your food processor.
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Heat a large skillet (we prefer cast iron) over medium heat. Once hot, add a little oil and only as many sweet potatoes as will fit comfortably in the pan. If they crowd the pan, they won’t brown as well.
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Season with a little salt and pepper (optional) and cook for about 5-8 minutes COVERED or until browned on the exterior and tender on the interior. Covering helps the sweet potatoes steam on the interior while still crisping up on the outside.
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Flip / toss at the halfway point to ensure even cooking. Continue to do this in batches until your sweet potatoes have all been cooked.
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Enjoy as is, or serve with fresh herbs, hot sauce or ketchup, or your favorite scramble. Best when fresh, but you can store leftovers in the refrigerator up to 3 days. Reheat in a hot skillet for best results.
