Regardless of season, sweet potato is always a fixture in my kitchen. I love it in smoothies and juices, mashed, fried, baked, sautéed, hot, cold, etc. One of my favorite breakfast dishes growing up was hash browns. This recipe is a healthier, less sugar-spike-friendly version of regular hash browns. I diced the potato, but you could very well grate or julienne them. I also used coconut oil as the fat. The result is savory, sweet, fragrant, light, and comforting all in one.

Sweet potato: is high in vitamin B6 that helps reduce degenerative diseases, is packed with vitamin C and D, helps maintain skin’s youthful elasticity, contributes to healthy bones, heart, nerves, skin, and teeth, supports the thyroid gland, contains iron for white cell production, stress reduction and immune function, works as an anti-stress and relaxing agent due to its magnesium content, regulates heartbeat and nerve signals with potassium, has sugars that are slowly released into the bloodstream and thus don’t cause sugar spikes, and are high in carotenoids and antioxidants to help ward off cancer.

Melt coconut oil in a medium saucepan over medium-high heat. First add the sweet potatoes, since they will take the longest to cook. After one minute, add the red pepper, salt and pepper. Put a lid on the saucepan to help steam the potatoes.

Three minutes later, add the scallions and garlic. Toss so that all is evenly combined.

Cook for several more minutes until the sweet potato is tender. Serve and enjoy!

Bo Appetit!

xo Aylin