Clearly I like sweet potatoes for breakfast when I have a lazy morning to make them.
These came out even better than expected, and I had them with a simple spinach omelet and some french press decaf. Lovely.
1 sweet potato, 1/4c coconut flakes, pinch of cinnamon, olive oil, drizzle of pure maple syrup
Heat a heavy skillet to med-hi and add chopped sweet potato. Remember - even chopping is key to even cooking, and smaller cubes cook faster.
Add a drizzle of olive oil and stir.
Sprinkle with coconut flakes and toss until beginning to toast.
Add 1/4-1/2 cup of water, stir, cover, and reduce heat to med-low.
Cook your omelet or chicken or other protein accompaniment.
Stir the potatoes occasionally and add more water if needed to keep them steaming.
When tender enough for your liking, add a pinch of cinnamon and drizzle with maple syrup!