Breakfast Sweet Potato has with onion, spinach, rosemary and cinnamon makes a great side for any protein, especially fried eggs! Quick to prepare, cook and store for leftovers all week long.
Course
Breakfast
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Servings4people
Ingredients
2largeSweet Potatoes,shredded - about 4 cups
1largeYellow onion,diced - about 2 cups
4packed cupsFresh spinachtorn or chopped into smaller pieces
4tablespoonsGhee,or other cooking fat
1teaspoonRosemary powder,or 2 teaspoons leaves
1 1/2teaspoonFine sea saltdivided- use the 1/2 tsp to sprinkle on after each ingredient
1/2teaspoonBlack Pepper
1/4teaspoonCinnamon
Instructions
First, prepare your ingredients- shred your sweet potatoes, dice onions and chop spinach.
Heat a skillet on medium high heat, once hot melt your cooking fat. Add the onions with a sprinkle of salt and cook until translucent, about 5 minutes.
Add the sweet potato, stir to mix with the potatoes and cook until it is tender about 5 minutes. Add the spinach and cook together until wilted about 5 more minutes.
Add the spices and stir to combine, cook for 5 more minutes to develop the flavors. Serve with fried eggs, breakfast sausage or bacon (make sure it's sugar free) for the perfect whole30 breakfast!