Savory, sweet and rich in Vitamin A (betacarotene) and C, sweet potatoes are a nice change for breakfast or anytime.
What to have with your eggs in the morning, with chicken in the evening or paired with most anything, anytime? Sweet potatoes. These colorful spuds are a distant relative to the common potato but are big on health benefits and taste. Sprinkle on rosemary and the wonder spice turmeric and you’ll have a dish loaded with goodness for your body.
2 to 3 large sweet potatoes
1 large onion
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon turmeric
3- 4 tablespoons extra virgin olive oil
1 teaspoon dried or fresh rosemary
sea salt & pepper
Thoroughly wash sweet potatoes. Cut into 1 inch cubes leaving skin on. Peel and dice onion. In a bowl, toss and coat potatoes with 2 tablespoons olive oil, garlic powder, salt and freshly ground pepper to taste. In a heavy skillet, heat 1 tablespoon olive oil on medium heat and add potatoes, onion and turmeric. Continue cooking till potatoes start to soften and add rosemary and more olive oil if needed. Saute until potatoes are cooked throughout, approximately 20 minutes. Serve with a poached egg for a great breakfast or as a side dish to most any meal.