I love making this for breakfast! Potatoes are very grounding, a great way to start the day. White potatoes can cause more bloating and be harder to digest. The sweet is Pitta and Vata Pacifying. This is a great meal for the autumn/winter season. All you really need is a sweet potato and oil. The rest of the ingredients are just my personal preference. I like to add flax seed meal because it gives a crisp texture. Cumin, coriander and fennel seeds is a well known blend in Ayurveda to help aide digestion. I've tried this several different ways with different herbs for the seasons.

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1 Sm. or 1/2 Lg. Sweet Potato, Peeled & Grated

2 Tbsp Coconut Oil

2 Tbsp Flax Seed Meal

1/2 Tsp Fennel Seeds

1/2 Tsp Coriander Seeds

1/4 Tsp Cumin Seeds

1/2 Tsp Fresh Grated or 1/4 Tsp Ground Ginger

1 Tsp Fresh Grated or Ground Turmeric

Pinch Black Pepper & Salt

Squeeze of Lemon Juice

Fresh Parsley or Cilantro Chopped

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1. Heat coconut oil in a large skillet pan over medium high heat. Toss the grated sweet potato in a bowl with the flax seed meal.

2. Add the seeds to the oil. Saute a few minutes until they start to pop and become fragrant. Add the rest of the spices to simmer in the oil for another minute. 

3. Lay the sweet potatoes in a thin layer, covering the base of the pan. The thicker the coating the longer they will take to cook and will not have as much of a crisp texture. Cook for five minutes and flip them over to cook for an additional five minutes. The time can vary depending on how thick the potatoes are layered in the pan. You may need to cook longer until they become more crisp. Add a squeeze of lemon, pinch of pepper and some pink salt. Top of with a fresh herb.

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