Saturday, April 6, 2013

Cinnamon Curry Sweet Potato Medallions

I think I have a new favorite way to make and eat sweet potatoes! I threw this one together this morning looking for something to serve up alongside some avocado egg salad. I knew I wanted to crisp the sweet potatoes up in a skillet, and decided to throw some of my favorite tastes into the equation.

To me these potatoes are the perfect balance of sweet, salt and spicy. They cook up very quickly, which makes them ideal as a side for eggs or other quick breakfast or lunch protein options.

I definitely had some extra spice mixture, so I just tossed it around in the skillet to further coat the medallions while they cooked in oil.

Cinnamon Curry Sweet Potato Medallions

2 large sweet potatoes, sliced thinly into medallions
1 tsp. salt
1/2-1 tsp. cinnamon
1 tbs. curry powder
1 1/2 tbs. palm sugar
coconut oil, for frying

Combine salt, cinnamon, curry and palm sugar in a large bowl. Add sweet potato medallions and toss to coat.

Meanwhile, heat a large skillet over medium heat. Melt 1 tbs. coconut oil and add some of the sweet potato. Cook for a couple of minutes on each side, or until browned to your liking. Add some additional spice mixture to skillet as you flip them.

Add more coconut oil to skillet, if necessary, to cook the remaining sweet potatoes.

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