TessTurbo Posted March 10, 2014 Share Posted March 10, 2014 Just threw together an I-really-should-eat-something-before-I-go meal. Grated a large sweet potato, a little diced onion, and an egg. Sautéed in ghee, then seasoned to taste. Gotta make sure to leave it alone long enough to get some browning on it. Wow, even better than any hash browns I remember. Next time, will try it with zucchini... Link to comment Share on other sites More sharing options...
elgn23 Posted March 30, 2014 Share Posted March 30, 2014 sounds yummy. i'll have to try this. thanks for sharing! Link to comment Share on other sites More sharing options...
Brittany Long Posted March 31, 2014 Share Posted March 31, 2014 Sounds good!!! Link to comment Share on other sites More sharing options...
KathyV Posted March 31, 2014 Share Posted March 31, 2014 love my sweet potatoes too! Got to try it soon! Link to comment Share on other sites More sharing options...
Moderators LadyM Posted March 31, 2014 Moderators Share Posted March 31, 2014 That's one of my all-time faves, especially with a little sliced avocado. Link to comment Share on other sites More sharing options...
Gamma Rambo Posted April 2, 2014 Share Posted April 2, 2014 That sounds AMAZING. I am going to try that instead of my standby baked sweet potato for Meal 1 tomorrow! Link to comment Share on other sites More sharing options...
XIIxOveR Posted April 2, 2014 Share Posted April 2, 2014 I always shread a couple of large sweet potatos in the food processor during my Sunday food prep time to use like this throughout the week, such an excellent addition to the morning meal. I've toyed around between different fats and have found that I like ghee the best taste-wise but coconut oil and olive oil both work fine. I also find that, for some reason, I have the best crisping results using a non-stick pan vs either an aluminum clad pan or my cast iron pan. Not sure why exactly, I just know it works Oh, and about 3/4 of the way through cooking I drizzle some good olive oil into the pan and give it a shake to coat the potatos again, this give it a crispness blast before taking it out of the pan! Link to comment Share on other sites More sharing options...
angekfire Posted April 23, 2014 Share Posted April 23, 2014 I found that steaming the sweet potato prior to throwing them into the pan with oil helps make sure they are fully cooked, but still gives them the crispy crust that makes them delicious. I found if I just grated them and threw them in a pan with oil, they got a nice crust, but were still not entirely cooked on the inside which made the texture less pleasant. I just grate them, steam them for a few minutes, then throw them in the pan with oil & spices. Link to comment Share on other sites More sharing options...
LisaLulu Posted April 25, 2014 Share Posted April 25, 2014 I grate sweet potato in my cheese grater, toss it in some oil and cook it in my waffle maker. It's amazing! Link to comment Share on other sites More sharing options...
gunz Posted April 25, 2014 Share Posted April 25, 2014 Since we're sharing sweet potato secrets. I roast four (or six!) on Sunday, but not all the way cooked through - about 35 minutes or so. This way when I dice them up and throw them in the pan for breakfast they cook super fast. Link to comment Share on other sites More sharing options...
XIIxOveR Posted April 28, 2014 Share Posted April 28, 2014 Since we're sharing sweet potato secrets. I roast four (or six!) on Sunday, but not all the way cooked through - about 35 minutes or so. This way when I dice them up and throw them in the pan for breakfast they cook super fast. It never ceases to amaze me how the simplest, most brilliant ideas can elude me for so long lol. Definitely going to try this out on my next prep day. Link to comment Share on other sites More sharing options...
Juice06870 Posted April 28, 2014 Share Posted April 28, 2014 I use the spiralizer (famous for making zoodles) and will make noodles out of a large sweet potato or 2. Then will lightly coat that in some melted coconut oil and bake in the oven, I think for about 45 mins or so until the edges and ends get nice and crispy. It's easy to eat and tastes just a good the next day when it's cold. Link to comment Share on other sites More sharing options...
Whole30 Certified Coach littleg Posted May 8, 2014 Whole30 Certified Coach Share Posted May 8, 2014 Sweet potato noodles are my favorite. Just had bolognese sauce on a mix of sweet potato + zucchini noodles last night! Link to comment Share on other sites More sharing options...
VerucaSalt Posted May 9, 2014 Share Posted May 9, 2014 Can you grate them ahead of time and keep them in the fridge? Link to comment Share on other sites More sharing options...
TessTurbo Posted May 11, 2014 Author Share Posted May 11, 2014 I've done it and they turn out fine. Link to comment Share on other sites More sharing options...
Moderators ultrarunnergirl Posted May 12, 2014 Moderators Share Posted May 12, 2014 Just threw together an I-really-should-eat-something-before-I-go meal. Grated a large sweet potato, a little diced onion, and an egg. Sautéed in ghee, then seasoned to taste. Gotta make sure to leave it alone long enough to get some browning on it. Wow, even better than any hash browns I remember. Next time, will try it with zucchini... Delicious! Rutabaga works wonderfully too. Sometimes I do half rutabaga half sweet potato. One egg is not nearly enough protein for a full meal, though. The recommended amount is the number of eggs you can hold in one hand. Make sure you are following the Meal Template portions for protein, fat and veggies. You want to try to make it at least 4 hours between meals so your body will switch to using fat for fuel. Keep up the good work! Link to comment Share on other sites More sharing options...
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