Switch things up a little by using sweet potatoes instead of the usual white potatoes. They’ll add color and a slightly sweet layer of flavor to your breakfast or brunch.
- 2 pounds of sweet potatoes
- 3 tablespoons olive oil
- ¼ cup water
- Salt to taste
Preheat the oven to 400° F.
Peel and chop the sweet potatoes into small chunks.
Place half of the olive oil in a large saucepan and heat to medium high. Add the potatoes and sauté for 6-8 minutes, until the potatoes start to brown and soften. Turn the potatoes to brown all sides.
Add the water and cook for 6-8 minutes, until the water steams off, further softening the potatoes. Turn off the heat.
Add the remaining olive oil and salt to the saucepan and stir.
Pour the potato mixture onto 1 or 2 large baking sheets. Bake for 10 minutes. Serve hot.
Nutrition Analysis: 190 cal, 7 g fat, 0 mg chol, 85 mg sodium, 30 g carbs, 5 g fiber, 6 g sugar, 2 g protein.
Laura Hahn, author of the cookbook Around the World, One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.