Could honestly eat this for breakfast/lunch/dinner.
-heat 1/2 tablespoon coconut oil (more if you’re decadent) over medium-high heat in a skillet
-cut one medium sweet potatoes into 1/8” rounds, then slice rounds into half moons.
-place half moons in skillet, making sure they are all evenly spread out and not on top of one another. do not overcrowd the pan.
-season to taste with sea salt, cinnamon, and turmeric.
—cover and cook five minutes or until bottoms are tender (and for me, slightly charred). Flip over and cook for another five minutes. Remove when cooked to preference and pop in bowl/plate/whatever.
—take a little single serving of nonfat plain Greek yogurt. Attempt to make a little quenelle because you saw someone do it on Chopped and thought “that looks easy”. Fail and plop whatever you got from that serving of yogurt on top of your taters.
-drizzle lightly with honey.
-enjoy
I tend to use a very light hand with my cooking oils and honey and today’s sweet potato was on the thicc side, so this clocked in just under 350 cals for me.
by whyangelinawhy