I’m always on the lookout for easy, healthy recipes. Over the years, our family became more health conscious and we try to eat healthy, whole foods as much as possible (we do splurge on our favorite food though).
Since sweet potato is much healthier than regular potato, I’d like to include it in our menu regularly. However, no one in the family likes sweet potato. I used to make sweet potato baked fries often in the winter times. Now that we’re burning in the sun, I try not use the over as much as possible.
This breakfast recipe is simple to make and can be made in the stovetop.
Sweet potatoes – 2
Veggies crumbles (I use the “beyond meat” veggie crumbles that I get here). You can also use meat, egg, or soy crumbles instead
Salt – to taste
Pepper – 1 teaspoon
Oregano – 1/2 teaspoon
Olive Oil (or any kind of oil you normally use) – 1 tablespoon
- Remove the skin of the sweet potatoes and cut them into small pieces
- Take the oil in a pan
- Once the oil is heated, put these cubed potatoes in the pan, cover it, and let it cook for 5 minutes
Keep in mind, sweet potato cooks fast. So, no need to cook it for a long time
- Once the sweet potato is 3/4 cooked, remove the lit and add the crumbles, pepper, salt, oregano and roast it for another 5-10 minutes.
- Serve hot (seriously, this crispy dish needs to be served hot)
This is the only sweet potato dish that hubby loves. I serve this dish every Sunday morning for breakfast.