Since adopting a Paleo-style diet (tbh, it’s about an 80/20 kind of deal), I’ve traded my usual oatmeal breakfast for sweet potatoes! I’ve always had a love for sweet potatoes of all kinds- fries, diced, baked, you name it, but adding them to my daily breakfast was a new adventure.
When I first started eating potatoes in the morning, I wasn’t quite sure how to cook them or what to eat them with. I needed a quick and easy meal after getting home from the gym and before heading out the door for work. After a couple weeks of experimenting, I created these skillet potatoes and never looked back.
I like to make a big batch on Monday morning, so that they last for a few days (which saves even more time). I’ll usually whip up some scrambled eggs with spinach on the side.
Not only are these potatoes great for a quick breakfast, but they make for the perfect post-workout, pre-workout, or snack with almond butter. They are a little sweet and a little salty- a winning combo!
