Since I’ve been eating vegetarian I’ve modified this recipe to suit my tastes. The result is still very tasty! I also added some scrambled eggs to round it out. Enjoy!
What you’ll need:
2 small to medium sweet potatoes, peeled and diced (or one large)
1 apple, peeled cored and diced
2 tablespoon coconut oil, divided
1/4 teaspoon cinnamon, optional
2 to 3 large cups of baby spinach
salt and pepper to taste
In a large nonstick skillet heat 1 tablespoon coconut oil over medium-high heat.
Once heated, add diced sweet potatoes and apples.
Add a pinch or two of sea salt and cinnamon to the pan.
Cook sweet potatoes and apples until cooked and softened. I prefer my sweet potatoes to be slightly browned.
Add spinach to the skillet. The spinach should wilt down within 1 to 2 minutes. Once spinach is cooked add the sweet potato apple mixture to pan and stir to combine all.
Serve warm and with a side of choice.