On a cold day, I love any excuse to heat the oven... and this recipe is one of our favorite excuses! Do not expect to have leftovers, although it's a perfect way to use leftover ground beef or leftover beef roast. This is my go-to recipe the day after I make A Perfect Roast. Because I make this recipe so often, I always make sure I have the ingredients on hand., which is easy because most of the ingredients are canned or frozen. Plus, like most of our recipes, there are so many variations so you can make it your own. 

I love sweet potatoes... they are nutritious, affordable, filling, and can spice (or sweeten) any meal.

One day, I thought it might be fun to add sweet potatoes to a Mexican dish, and now it's a must-have ingredient!

What I love about this meal is it's so versatile. I call it a taco, but you can serve it in a variety of ways!

​I find that it makes enough for a couple of meals, and you can change the recipe every time you eat it! You can wrap it into a tortilla, leave it plain on the plate (as shown), add different ingredients, and my personal favorite is to add egg and have it for lunch the next day!

Try experimenting with sweet potatoes! What culinary creations will you create? I hope you share!

Ingredients
2-3 large sweet potatoes
Coconut oil
Salt
 
Directions

1. Cut the tips off of sweet potatoes and any root scars (eyes)
2. Grate sweet potatoes, preferably in food processor
3. Pat them down with paper towels to remove excess liquid (or use a potato ricer)
4. Heat enough coconut oil to cover ¼ inch of the bottom of a nonstick skillet, over medium heat
5. Add sweet potatoes, covering the pan evenly and pressing down lightly
6. Cook for about 20 minutes, then sprinkle with salt
7. Check the bottom of the hash browns. They should be golden brown, and holding together enough for you to flip them over
8. When ready, carefully flip them over. If you’re not skilled in flipping foods in a pan, cut them into quarters and flip each quarter separately with a spatula
9. Cook until the second side is golden brown, then serve!

Recipe Credit: Leila Mirzai