1 Tbsp Coconut Oil Blue Agave Syrup 1 tsp Sea Salt 1 meyer lemon (optional) |
Puncture with fork or knife in 5-10 places around the sweet
potato. While still wet, wrap in a plain dish towel and
Microwave on high for 3-4 minutes. Check firmness. Careful -
hot! If still very hard, Microwave additional 30 sec. increments until
just starting to soften. Very mushy means you've overcooked them.
They need some firmness so that the wedges retain their shape integrity.
Cut sweet potato the long way into halves,
then again into quarters, and again into eigths. This should make nice
triangular wedges.
They should be steaming hot -
cooked all the way, but not overly soft or mushy. Let cool for 5-10
minutes.
Heat coconut oil in flat sautee pan. Add sweet
potato wedges on one of the two flesh sides (not the skin
side). Sprinkle with sea salt and/or Blue Agave syrup to your taste
preference.
Cook on med/high until they start to brown. Do
not be afraid! Get them brown and crunchy! Flip them to the other
fleshy side and do the same - srpinkle salt, blue agave, and brown
'em.
Extra Ingredient - drizzle (or drench) with juice of a fresh meyer lemon at the very end to add some tang.
I'll do this in the saute pan and flp them a few times with heat still on.
Enjoy one of nature's most complete carbohydrate in a deliciously
crunchy wedge of goodness.
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