If you eat paleo there is an excellent possibility that you partake in your fair share of sweet potatoes. Unless you fall into the rare group of people, such as my husband, who just don’t have a taste for the darn little things. This is one of the great mysteries of life to me. I could eat sweet potatoes at every meal. Sometimes I do. During the first 6 months of Hattie’s life, when her diet was solely breastmilk, I had to eat around 3,000-3,200 calories per day to keep up my supply and still afford a 3x/week workout session. I would use sweet potatoes to help fill in the extra calories most days (usually in the form of homemade coconut oil coated fries). My college nutrition teacher would often refer to this little orange tuber as a “powerhouse of nutrients”. Now that’s what I call breakfast.
This little recipe is super easy, just like the blueberry pancakes. It’s even better though, because you can shred your sweet potatoes before hand, and store in an airtight container in the ice box for up to about a week until you’re ready to use them, so you literally only have to heat up your pan and you’re ready to go! I started out making this dish with simply oil and shredded sweet potatoes, but I couldn’t stand the fact that it would fall apart. I needed something to bind everything together. I needed eggs. Duh! Why not add even more protein and HDL’s to my breakfast! So not only is this breakfast easy and healthy, it’s filling, and cheap too!
Let’s get cookin’.
Feel free to ask any questions below!