1 1/2 tsps Extra Virgin Olive Oil
1/2 Sweet Potato (medium, peeled and grated)
Sea Salt & Black Pepper (to taste)
1. Heat the oil in a non-stick pan over medium heat.
2. Add the grated sweet potato and cook, stirring occasionally, for about five to six minutes or until the sweet potatoes are tender. Season with salt and pepper to taste. Serve and enjoy!
Refrigerate in an airtight container for up to three days.
One serving is approximately one cup.
Add dried herbs and spices like cumin, cinnamon, and/or garlic powder. While cooking, leave
the sweet potato in the pan without stirring to create brown, crispy bits of flavor before stirring
and repeating the process.
No Extra Virgin Olive Oil
Use avocado oil or coconut oil instead.
- Cook Time: 10 minutes
- Serving Size: 1
- Calories: 116
- Sugar: 3g
- Sodium: 36mg
- Fat: 7g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg