This week's post comes from my neighbor, Ali Whittier. Ali is a St. Elmo resident and local competitive cyclist for Scenic City Velo and Privateer Cyclocross. A native of Iowa, she has a decade of experience in health promotion and community engagement, as well as health care communications.
Connect with Ali on Instagram, Facebook or LinkedIn. Follow the Whittiers' cycling adventures at www.withthewhittiers.com.
I don’t remember eating sweet potatoes as a child. I grew up in Iowa which doesn’t have ideal climate for this heat-loving crop. It wasn’t until I moved to the south as an adult that I had my first taste – sweet potato casserole, of course.
I soon realized casseroles and pies weren’t the only ways to use sweet potatoes. And they have some nutritional benefits, too.
My husband and I are competitive cyclists, and we’ve been slowly refining our eating habits to include little to no processed foods. But we both work full-time in addition to training on the bike 5-6 days a week, so many nights we have little time to get a healthy dinner together.
After a little experimentation, we found a simple, quick way to prepare sweet potatoes that can be easily paired with a number of meals – or even as a dessert!
Stir-fry sweet potatoes in coconut oil
We learned chopping and stir-frying sweet potatoes in coconut oil was much quicker than boiling or baking them. And adding some spices like cinnamon, nutmeg and ginger (along with some butter and salt) help this side become a tasty treat.
Photos by Ali Whittier
All you need is a large pot (large enough to hold your sweet potatoes without much stacking), coconut oil, cinnamon, nutmeg, ginger and a little bit of butter (we use Kerrygold) and salt.
Here’s what to do.
Start by chopping your sweet potato(es) into small blocks.
Heat up your pot when you’re almost done chopping.
Add your sweet potatoes and season them.
Cover them, then check in a few minutes to stir.
Finally, add a little bit of butter and salt to top things off.
There you have it! We prefers ours with some over-easy eggs, any green veg and also with almost any type of protein. The sky’s the limit with this versatile side – enjoy!
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