So I wrote recently about the fabulous raw sweet potato spears you can get at Costo now! And even though I rolled my eyes at the lady on the way out of the store who told me to DEEP FRY THEM, it did give me an idea.
I put ¼ cup of coconut oil in a big skillet. I threw in 8 cups of those sweet potato sticks, and sprinkled it all with 1 tsp. sea salt. I used a spatula to saute them on medium high, and my whole family agrees they were REALLY yummy! For four people, that’s a couple servings of vegetables plus 1 Tbsp. of coconut oil (about what I recommend for one day–Dr. Bruce Fife recommends 3-4 Tbsp. per adult). I served it on a bed of 1 cup of plain quinoa—rinsed well and then simmered 15 mins. in 2 cups of water. Serve it with a big salad, and I call that a really easy dinner.
I don’t think the flavor of regular potatoes would be well served by the flavor of coconut oil, but it’s actually beautiful with sweet potatoes, IMO. DH is a little sick of all my coconut oil experimenting, so I made it the next day with olive oil, and he loved it.