- 1 very large sweet potato, or 2 medium ones, peeled and diced - about 2 cups diced
- 1 large pink lady or granny smith apple, diced (peeling optional)
- 2 tbsp + 2 tsp ghee or coconut oil – separated
- ½ tsp fine grain sea salt
- 1/4-1/2 tsp ground cinnamon
- 1 tsp organic coconut sugar
Serves: 2-4 servings
Heat a large, seasoned cast iron pan (or any heavy skillet that won't stick) over medium heat and add 2 tbsp of the ghee*
Once the pan is heated, add the diced sweet potatoes and sprinkle evenly with the sea salt and stir/toss to coat the potatoes cooking fat and salt.
Cover the pan, using any cover that is large enough, for about 2 minutes.
Uncover and stir, lower the heat a bit if the potatoes are starting to brown too much. Recover and cook for another 2-4 minutes until the potatoes are soft.
Uncover the pan and continue to cook, stirring, until the potatoes are light brown all over.
Add the diced apples plus the 2 tsp ghee and stir to combine. Add the coconut sugar now.
Cook over medium heat, stirring occasionally, for another 5 minutes or until the apples and potatoes are brown. Adjust the heat of your stovetop as necessary to avoid burning.
Once apples and potatoes are toasty, remove from heat and stir in the cinnamon.
Let cool a bit and then serve warm. Enjoy!
Recipe courtesy of Paleo Running Momma