Guest Post: Ashley’s Sweet Tater Twist

Happy Saturday, all!  I’ve got a very special treat for you today– a guest post done by my favorite blogger, Ashley from Edible Perspective.  If you’ve read my blog, you know I love most all of Ashley’s amazing food creations.  I hope you enjoy this yummy and creative breakfast idea of hers, that’ve which I myself will be trying soon!  :)

Hi there!  My name is Ashley, and I write the blog The Edible Perspective.  When Emilia asked me to guest post on her lovely blog, I was honored.  We’ve gotten to know each other through the blog world, and she is just fabulous, as I’m sure you already know.  Our cooking styles + food tastes are very similar, so I love Emilia’s recipes.

For years, I’ve enjoyed a hot bowl of oats almost every morning.  Sure, sometimes I change it up and make a smoothie, or eggs + toast, but 9 times out of 10, it’s a hot bowl of oats.

This was up until recently, that is!  I began a 21 day detox [in early January] to figure out what was going on with my digestion.  It was not a dieting method at all.  I eliminated dairy/gluten/soy from my diet for 21 days, and am now slowly re-introducing them back in, one at a time.  I’m hoping to narrow down which foods are causing me discomfort [aka: major bloating!].

Because of this new venture, I’ve been experimenting with my breakfast.  Oats [unless certified gluten free] are typically cross-contaminate with wheat, so I’ve been staying away from them as much as possible.  I’ve been experimenting with grinding raw buckwheat [gluten free] and making buckwheat bakes in the oven, and I even started popping amaranth, to make my own cereal!

Recently, for lunch, I was craving sweet potatoes.  I’m not a huge fan of microwaving potatoes and they take so long in the oven.  So, I thought, why not grate the sweet potato and cook it in a pan??  Well, it worked really well!  So well, I decided to turn it into breakfast.

Sweet potatoes are fabulous when made savory.  However, they are also delicious when paired with things like nut butter, coconut butter, maple syrup, etc.

With that in mind, I was craving a sweet potato for breakfast the other day and here is what resulted.

Per usual, I was ravenous upon waking.  I wanted a sweet tater, and I wanted it now! This breakfast sweet potato hash was complete in about 12min total, with prep.  The easiest way to grate the sweet tater is in your food processor with the grating disc.  If you don’t have one, prepare to make your arm fall off grating the sweet tater by hand.  Trust me, I’ve done it.

Sweet Tater Breakfast Hash [serves 1]

• 1 medium sweet potato or yam, grated
• 1T unrefined coconut oil [or other high heat oil]

1. Heat a sauté pan over medium heat with the oil.
2. Once hot, add in grated sweet potato, stirring frequently.
3. Cook about 6min and turn the heat up a bit, if you want the hash browned.
4. Total cook time = about 8min [taste test to desired doneness]

Topping options: nut butters, granola, honey, maple syrup, banana, chopped apple, cinnamon, shredded coconut, etc.

Get creative!  This is such a fun + healthy spin on breakfast.

Thanks for having me at your fabulous blog, Emilia!

Enjoy!

Ashley

Tagged as: breakfast, coconut oil, sweet potato, vegan