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Sweet Potato Hashbrowns
These sweet potato hashbrowns are super simple to make, and a little bit of cinnamon gives them a great flavor for breakfast.
Cook Time
15
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
4
people
Calories:
238
kcal
Ingredients
3
medium
sweet potatoes
3
tablespoons
coconut oil
2
teaspoons
ground ceylon cinnamon
Instructions
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.
Nutrition
Calories:
238
kcal
|
Carbohydrates:
34
g
|
Protein:
2
g
|
Fat:
10
g
|
Saturated Fat:
9
g
|
Sodium:
93
mg
|
Potassium:
571
mg
|
Fiber:
5
g
|
Sugar:
7
g
|
Vitamin A:
24045
IU
|
Vitamin C:
4
mg
|
Calcium:
61
mg
|
Iron:
1.1
mg