Here’s a little something to start your day right – a sweet potato recipe that looks great but tastes even better!
We all know that potatoes are jam packed with nutrients and protein enough to keep you on your feet and ready to conquer those WOD! With only around 270 calories per serving, this recipe will be perfect for those of you who are always on the go, since it’s easy to prepare and a great ‘take anywhere meal. Consider also,that potatoes are high in fibre so it’ll definitely be great for your digestion! Also, sweet potatoes are known to help control blood sugar and maintain energy so it’s perfect to have early in the morning when majority of our body is not totally awake. Think of it as a wake up call of some sort. The best part is, according to the Los Angeles Department of Public Health, sweet potatoes are known to promote relaxation, calmness, and good mood. So who ever said that food promotes guilt when trying to be fit deserves.
So what are you waiting for? Get into your kitchen and start peeling those potatoes because you know what they say, haters gonna hate and potatoes are going to keep you fit and healthy!
- 3 lb. sweet potatoes, as uniformly round as possible
- 4 oz. grass-fed butter
- Freshly ground nutmeg, to taste
- Freshly ground cinnamon, to taste
- Kosher salt, to taste
- Black pepper, to taste
- Peel all sweet potatoes and slice into discs that are ½ inch thick.
- Melt butter in a large cast-iron skillet, coating bottom and all sides. Remove pan from heat, and pour the butter into a bowl and set aside.
- Place one disc in the center of the skillet. Shingle discs in a circular pattern around the center disc. Continue this process in one constant spiral or 3-4 separate circles, with each on being larger than the previous (as in the video).
- Once the entire bottom of the pan is filled with discs shingled in a circular pattern, lightly drizzle some melted butter over top of the layerr. Then sprinkle nutmeg, cinnamon, salt and pepper over the butter, keeping in mind that you will do this for each layer, so “lightly” is the key word here.
- Continue the above process with as many layers as necessary to use all your discs or fill the pan.
- Once you’ve completed the shingling/seasoning process, place layer of aluminum foil over the top of the pan. Place a second cast-iron pan over the aluminum foil to provide a weight that will compress the potatoes together as they cook.
- Bake in a 400 F oven until a knife easily inserts through the potatoes, approximately 45-60 minutes.
- Remove pan from oven and take the second pan and foil off the top. Allow to cool for 10-15 minutes. Then place a sheet pan, serving dish or cutting board over top of the pan and in one swift motion, holding the sheet pan tightly to the skillet, invert both so the potatoes flip upside down onto the sheet pan.
- Set the sheet pan on the counter and gently lift the skillet from the sheet pan. You will now see your spiral-shingle pattern face up.
- Cut into slices of desired size (6 pi radians recommended).
- This can be served immediately, served at room temperature, reheated in the oven, stored in the fridge for up to 6 days, or frozen for up to 6 months.