Savory breakfast option that’s perfect for fall.
- Shred the sweet potatoes in a food processor with the shredding attachment.
- Squeeze as much water out of the sweet potatoes as possible.
- In a small bowl, toss the shredded sweet potatoes with the salt and arrowroot powder together.
- Add coconut oil to a large skillet. Carefully spread the sweet potato mixture across the skillet so that it forms a thin layer and brown. Cook for around 10 minutes until softened and browned.
All nutritional data are estimated and based on per serving amounts.
- Calories: 273
- Sugar: 5 g
- Fat: 14 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 2 g