Sweet Potato Home Fries – “A Salad For Each Week” #31

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Sweet potatoes and peppers are naturally high in vitamin C. Sweet potatoes also offer TONS of vitamin A in the form of beta carotene and have shown to play a significant role in battling inflammation within the body. Here is another interesting tidbit about sweet potatoes and the antioxidants that they naturally provide (from Nutrition Health Articles):

Sweet potatoes have their own built in system to aid healing if the potato has any type of physical damage such as a bruise or cut. These are storage proteins called sporamins that rush to the site of the damage and aid in the healing process. The role of the sporamins doesn’t stop just because we cook the potato and set it on the supper table for consumption. In fact, once we eat the potato, our digestive system benefits from their antioxidant benefits.

Sweet Potato Home Fries

  • 2 large sweet potatoes, cooked and cut into 1″ pieces

  • 1/4 cup onion, diced

  • 1 yellow pepper (or red or orange), sliced and cut into strips

  • 2 cloves garlic, minced

  • 1 Tablespoon coconut oil

  • Salt and pepper to taste

  • Fresh parsley

Heat coconut oil in pan over medium heat. Saute onion, garlic, and peppers for about 5 minutes. Add potatoes and increase to medium-high heat. Allow to cook several minutes until potatoes are browned and then flip and cook another 4-5 minutes. Remove from pan and season with salt, pepper, and top with parsley. Serve immediately or serve chilled – your choice 🙂

Makes 4-5 servings

*Sometimes I toss some kale into the pan as well.

*I also like to eat this over cottage cheese.

 

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

  13. Cranberry and Orange Quinoa Salad

  14. Southwest Ranch Dressing

  15. Marinated Mushrooms

  16. Fajita Quinoa

  17. Caesared Brussel Sprouts

  18. Fresh Argentinian Salad

  19. The “New Green” Salad

  20. Shrimp, Strawberry, and Feta Salad with Balsamic Chia Dressing

  21. Garden Fresh Tomato and Mozzarella Salad

  22. Cool Zucchini, Carrot, and Radish Salad

  23. Layered Greek Salad

  24. Shredded Brussel Sprout Salad

  25. Ginger Dressed Slaw

  26. Creamy Balsamic, Blueberry and Basil Spinach Salad

  27. Tangy Green Bean Salad

  28. Florida Summer Salad

  29. Avocado and Crab Salad

  30. Bella Salad

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3 Comments

  1. Love the variety of different salads.
    I’m growing (trying to!) mesclun mix in my garden. We have very little luck w/ salad greens, but I’m determined!
    The garden is an experiment every year. I think often I succeed or fail due to the weather, but it is difficult to try something a 2nd time after poor or no results the first year.
    Cheers – Andy

    Reply
  1. Tomato and Carrot Balsamic Salad – “A Salad For Each Week” #32 | Whole to the Core Blog
  2. Thanksgiving Salad – “A Salad For Each Week” #40 | Whole to the Core Blog

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