Skillet Sweet Potatoes

My post is a trifle late this week.  It was a busy week filled with preparations for Easter; baking hot cross buns and steeling myself from eating all the lovely chocolate treats I bought for the kids.  We spent the weekend in Cardston celebrating and feasting with family, and as wonderful as that was it is good to be back home.

I had purchased steaks on Sunday last week, along with the shrimp I prepared for Sunday supper.  Emily decided that she could manage the barbecue and I suggested she do the sweet potato recipe I discovered last week.  While she peeled and diced a pair of sweet potatoes (yams, actually, but whatever...) I seasoned the steaks with a seasoning blend I make myself.
I helped her measure a couple of teaspoons of coconut oil into a large skillet.  She added the sweet potatoes, tossing them gently to coat.  Once the potatoes were coated with the oil she sprinkled them with a mixture of sea salt, cinnamon and parsley.  I thought I had been a trifle sparse with the test batch, so I decided to add a little extra cinnamon to her salt mixture....but the bottle slipped, and I wound up adding far too much!  Oops.  Still they turned out ok.
I helped Emily light the barbecue, and once the steaks were on she came in to prepare some broccoli to steam.  She also wanted corn, but decided 1 can was not enough.  For the record two cans is far too much.
Nonetheless, errors in measurement and judgement aside, dinner was delicious.

Skillet Sweet Potatoes

1 sweet potato

1/2 teaspoon sea salt

1/2 teaspoon dried parsley

ground cinnamon to taste 

2 teaspoons coconut oil

Peel & dice the sweet potato into bite sized pieces (about 1/2" cubes)

Over medium heat heat the coconut oil.  Once the oil is hot add the sweet potatoes, stir to coat all the potatoes with the coconut oil, then add the salt, parsley & cinnamon.  Mix well.  

Cook the potatoes, stirring occasionally for about 15-20 minutes.  Don't let them burn but make sure they get nice & crispy.  Cooking time may vary depending on the size of your potatoes and the heat of  your stove.

*We doubled this, one sweet potato is not enough- unless you buy a very large one.