Feb 1, 2015

Skillet Sweet Potatoes and Apples

Instead of the usual hashbrowns for breakfast, how about a kick start of sweet potatoes, apples and mushrooms to go with those eggs. 

I'm making this to serve two for Mister O and I. My teenage son is still in bed on a Sunday...not unusual.  Friends, this is good and filling for a weekend breakfast!

Start by spraying a skillet with cooking spray and I also added 2 tbsp of Coconut oil or you could use olive oil if you'd rather. Heat the skillet on medium heat. While skillet is heating - I peeled two sweet potatoes. 

Slice and and cut into cubes

Add the potatoes to the heated skillet. 

Stir those around a bit and then cover. While those are cooking, peel and slice an apple. If you really like apples...slice up two. It's your preference. I say this because Mister O mentioned he would have liked more apples.  

Slice up a mushroom or two. If you HATE mushrooms, then leave them out.  I think you either love mushrooms or hate them! 
Add onion or peppers instead.  

Now check those taters! When they are fork tender, you can add the apples and mushrooms to your skillet. The sweet potatoes take longer to cook, so we add the apples and mushrooms later. 

Stir it all up and cover to cook for about 3-4 minutes. Once the apples get a little softened, sprinkle with cinnamon, salt and pepper over all veggies and apples. Then add 1/4 tsp of vanilla extract and mix it all up to coat everything. The vanilla will create carmelizing and bring out the sweetness. So tasty! 

After a minute or two the veggies and apples will be browned up. Turn off the heat and prepare your eggs the way you like. 

That's it! Breakfast is served. 

Serves Two
  • 2 medium sized sweet potatoes
  • 1 Apple or two (personal preference)
  • 1-2 Fresh mushrooms 
  • 1/4 tsp cinnamon
  • 1/4 tsp pure vanilla extract
Salt and pepper to taste.

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