On a Saturday morning when my Dad was visiting, I fixed brunch and whipped these sweet potato hashbrowns up on a whim. After that first taste, they have quickly become a staple for our weekend brunch. Instead of white potatoes, or even fingerling potatoes as in my Fingerling Potato & Zucchini Hashbrowns, this recipe makes use of richly colored and flavored garnet yams. Yams are a good source of the antioxidant beta carotene, vitamin C, potassium and manganese. As you’ll recall from our discussions on fat soluble vitamins, beta carotene is not true vitamin A; rather, it must be converted by your body into vitamin A and the human body is grossly inefficient at converting the nutrient into vitamin A. Take care though: beta carotene in and of itself is a powerful nutrient and you should definitely eat fruits and vegetables replete with beta carotene as well as other nutrients. This recipe is fabulously simple to make: it only has 3 simple ingredients! To make Garnet Yam Hashbrowns, you’ll need:
|cinnamon sweet potato hashbrowns|| |
- 3 Medium-sized Organic Garnet Yams or Sweet Potatoes
- 3 Tablespoons Coconut Oil
- 2 Teaspoons Cinnamon
- Peel yams and slice them in thin matchsticks.
- Mix cinnamon with sliced yams.
- Heat 2 tablespoons coconut oil in the bottom of a cast iron skillet over medium heat until it’s melted.
- Reduce heat slightly, then add the cinnamon-coated yams.
- Top the yams with the remaining tablespoon of coconut oil.
- Cover and continue to cook until the yams are tender.
- When the yams are tender and fragrant, uncover them and flip them over so the top of the yams can brown.
- Continue to cook until the yams are browned and fully tender.