In my continuing efforts to make it feel like I’m eating anything bread like or grain like, I bring you this recipe. As I was searching through ideas, I found someone who had used thinly sliced sweet potatoes as bread-like vessels for lots of delicious toppings.
So, while I still have the patience of only being a few days in, I dutifully cut and roasted sweet potatoes before frying up a few eggs.
Total costs are below (yes, I ate a whole sweet potato):
Stuff to buy:
- sweet potatoes (cut up and roast more than one, you’ll be happy you did)
- some kind of oil (I’m going to be using coconut oil most of the time)
- garlic (optional, I chop it up and throw it on my eggs)
- spices (I used oregano and paprika for the eggs)
- cooking spray (for sweet potato)
Stuff to cut:
- just the garlic
Stuff to cook with:
- shallow baking pan for the sweet potato
- small stovetop pan for the eggs
How to cook it:
Sweet potato part (40 minutes! This is a time commitment! Do it ahead of time or be less hungry before you start!):
- Preheat oven to 400 degrees.
- Cut sweet potatoes into bread like shape (thin and lengthwise is the best bet probably)
- Spray cooking spray on the bottom of the baking pan. Lay out the sweet potatoes and spray more cooking spray on them (I use coconut oil cooking spray, smells effing delicious).
- Put it in the oven. 20 minutes on one side, flip, 20 minutes on the other side. Now you have a bread-like thing that will just have to do for the next 30 days. Yay!
Eggs part (like 2 seconds, or however long it takes you to fry some eggs, everyone has their ways):
- Heat up the pan and grease it however you like (I’ve been using the coconut oil spray lately – it’s magic!)
- Crack two eggs in. Spice it (or not) however you like.
- Cook them. Yolky is best on the sweet potato bread.