I remember, as a kid, that my mom would always make an amazing breakfast on Sunday mornings. It was a time of togetherness and bonding for our family. Its a tradition that I cherish and one that I stride to do for my own family. For this morning’s Sunday breakfast, I made spiral cut sweet potatoes cooked in some coconut oil with a bed of fresh spinach and topped with a sunny-side-up egg. It was a new recipe to me and it did not disappoint.
To get my sweet potatoes into this fun shape, I ran them through a spiral vegetable slicer. I use the Paderno brand and I purchased it off of Amazon .
I really like this particular vegetable slicer, as it is easy to put together, take apart and to clean. It is not the cheapiest slicer out there, but like most things in life, you get what you pay for. I have heard complaints about lower end ones tending to be incredibly hard to clean or fall apart after just a few uses. These bad boys are great and you will probably see several of my recipes that invlove mine.
The flavor of the sweet potato spirals was DELICIOUS with the egg. I got the idea from my fellow foodie pal Trisha’s blog, Eat Your Beets. She originally paired this recipe with burgers as a french fry alternative. Its such a simple idea and recipe that I am already starting to dream up other dishes I can use it in.
Stove Top Sweet Potato Spirals
2 medium sweet potatoes, peeled and tips removed. Run them through the sprial vegetable slicer with the largest hole attachment available.
2-3 tablespoons coconut oil or some other fat that cooks well at high heat
In a large frying pan, heat the oil over medium high heat until it is nice and hot.
Place the potato spirals in a thin layer in the pan. If you pile them in, they will cook, but not crisp up or brown. Cook in small batches depending on the size of your pan.
Remove from pan and dry on a paper towel to soak up extra oil.
Season to taste with salt & pepper