Sweet potatoes are my jam. Bought a pack (a basket? a bundle?) at the farmers market today. They’re minis, but that’s actually perfect, because so am I.
I’m currently on a Whole30 challenge, which means I’m cooking up a storm trying lots of new compliant recipes. (FYI, if your considering doing Whole30 you DO NOT have to try fancy new recipes. I just like to cook, so that’s how I do.) This recipe isn’t fancy anyway. There are 5 ingredients. And it’s perfect as a side dish with dinner or topped with an egg for breakfast. My mom doesn’t know it yet, but this recipe will be making an appearance on our Thanksgiving table.
This recipe inspired by: Quick Sweet Potato Stir Fry.
- 1 medium sized sweet potato, julienned (roughly 3 cups)
- 2 cloves garlic, minced
- 1 tablespoon avocado oil (or olive oil, coconut oil, or ghee)
- 2 handfuls spinach (about 2 cups)
- 2 slices of bacon
- Combine sweet potatoes, garlic, and avocado oil in a large mixing bowl. Use your hand to combine so that the oil and garlic are distributed evenly over the potatoes.
- In a large frying pan over medium low heat, cook the potatoes for 10+ minutes, stirring and flipping occasionally. If they begin to stick to the pan, add a little more oil.
- While the potatoes are cooking, in a separate pan, cook 2 slices of bacon over low heat until crispy. When cooled, chop into bits.
- When the potatoes are slightly browned and cooked through (taste testing encouraged), add the spinach.
- Incorporate the spinach in the with potatoes until the spinach is wilted. Immediately transfer the spinach and potatoes to a plate or serving dish. Top with the chopped bacon.