Cinnamon Sweet Potato Hashbrowns

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:

• 3 Medium-sized Organic Garnet Yams or Sweet Potatoes
• 3 Tablespoons Coconut Oil (see sources)
• 2 Teaspoons Cinnamon

Instructions:

1. Peel yams and slice them in thin matchsticks.
2. Mix cinnamon with sliced yams.
3. Heat 2 tablespoons coconut oil in the bottom of a cast iron skillet over medium heat until it’s melted.
4. Reduce heat slightly, then add the cinnamon-coated yams.
5. Top the yams with the remaining tablespoon of coconut oil.
6. Cover and continue to cook until the yams are tender.
7. When the yams are tender and fragrant, uncover them and flip them over so the top of the yams can brown.
8. Continue to cook until the yams are browned and fully tender.

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