My husband is so often subjected to listening to my long-time friends and me yap on and on about the good old days so it was a very special night to have two of his high school buddies in town and at our house for dinner. It was fun to watch these great guys recalling stories of their past and having a good laugh over it all while Ric grilled up some chicken satay and I made a Mandarin orange and fennel salad (follow this recipe and use Mandarin oranges instead of the mangos). We finished off with an organic berry tart.
After dinner, the guys hung out and jammed on their guitars and sang. Unfortunately for Ric, I don’t think any of my girlfriends are musically gifted and I certainly am not, so he just get’s to hear us chattering on, but I was treated to a round of great tunes as they played songs from when they had a garage band back in Twin Falls, Idaho.
Some of our dinner conversation that evening revolved around diet choices, GMO and organic foods. From looking at my website, it’s pretty clear to see that I am not following a Paleo or gluten-free diet but many of my friends and family are. I, myself, eat a mostly organic diet and I am a vegetarian and many of the dishes I eat would fit under either the gluten-free or Paleo categories.
One food I eat a lot of is the very nutritious sweet potato in just about any form. For dinner, I often eat a baked sweet potato with a green salad dumped right on top of it. Sweet potatoes are high in fiber, vitamins B6, C, D and so many other good things.
Here is a very quick, easy and really delicious way to serve sweet potatoes with eggs.
This is a very loose recipe – you can fry or poach one or two eggs to go on top of each pile of shredded sweet potato. The recipe for the sweet potato shred will give you enough for two generous servings so you can double the recipe accordingly for more servings.
|Sweet Potato Shreds and Eggs|
- 2-4 eggs, depending on how many eggs you’d like on each serving
- 2 cups grated sweet potato or yam
- ¾ teaspoon sweet smoked paprika
- ¾ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- Olive, coconut or canola oil for frying
- Place the grated sweet potatoes into a large bowl.
- Sprinkle the paprika, cumin salt and pepper over the potatoes and stir until thoroughly mixed.
- Heat enough oil in a frying pan to heavily coat the bottom of the pan.
- Over medium-high heat, cook the grated sweet potato mixture, stirring it often, until it becomes crispy and some of the pieces are very browned. Remove from heat and keep warm.
- Fry or poach the eggs.
- Place a nest of the sweet potato shreds on warmed plates and top with the eggs.
- Serve with sour cream, avocado and fresh minced herbs.