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There are an unlimited number of recipes for sweet potatoes and I love every one. This sweet and spicy dish works greats as a great side for breakfast, lunch, or dinner.
The coconut oil and Granny Smith apple in this recipe add a subtle sweetness. While a dash of cayenne adds a bit of spiciness that can easily be adjusted to suit all flavor preferences. A pinch of nutmeg would add a fall feel to the dish as well.
A nice, hot pan means crispy edges that take this dish to the next level of tastiness. If you find that your potatoes are not softening up as much as you like, cook for a few minutes covered. Just be sure to uncover the pan for the last 5 minutes or so. This way you won’t miss any charred edges.
You may also substitute butternut squash for a lighter side dish.
- 1 TB coconut oil
- 2 cups sweet potatoes, diced into ½" cubes, (approximately 1 mega or 2 medium)
- ½ Granny Smith apple, diced into ½" cubes (unpeeled)
- ½ tsp sea salt
- ¼ tsp black pepper
- Pinch of cayenne pepper (to taste)
- Heat large sauté pan (that has lid) over medium heat. Add coconut to heat/melt.
- Add sweet potatoes and apple to pan and stir to coat. with oil.
- Add salt, pepper, and cayenne pepper.
- Cover and cook, stirring occasionally, for 10-12 minutes, or until potatoes are soft and brown.
- Note: if potatoes are not browning, remove lid and finish cooking uncovered. This will allow any moisture to evaporate and start the browning process.