Step 1

Slice sweet potatoes slightly less than 1/4 inch thick and leave the skin on.

Step 2

Heat a large skillet (we prefer cast iron) over medium-high heat. Once hot, reduce heat to medium and add oil to pan. Swirl to coat.

Step 3

Add sweet potatoes in an even layer, sprinkle with salt (optional), and cover. Cook for about 3-4 minutes or until the underside is golden brown. Then flip and cover again. Reduce heat slightly if cooking too quickly. Cook for about 3 minutes, or until the sweet potatoes are golden brown on both sides and fork tender.

Step 4

Enjoy as is! We love these as part of breakfast bowls, with hummus, or just drizzled with tahini!

Step 5

Store leftovers covered in the refrigerator up to 2-3 days. Not freezer friendly. Reheat on the stovetop over medium heat for best results.