Step 1

Spiralize your sweet potatoes into thin noodles using a spiralizer, or grate using a box grater or the grater attachment on your food processor.

Step 2

Heat a large skillet (we prefer cast iron) over medium heat. Once hot, add a little oil and only as many sweet potatoes as will fit comfortably in the pan. If they crowd the pan, they won’t brown as well.

Step 3

Season with a little salt and pepper (optional) and cook for about 5-8 minutes COVERED or until browned on the exterior and tender on the interior. Covering helps the sweet potatoes steam on the interior while still crisping up on the outside.

Step 4

Flip / toss at the halfway point to ensure even cooking. Continue to do this in batches until your sweet potatoes have all been cooked.

Step 5

Enjoy as is, or serve with fresh herbs, hot sauce or ketchup, or your favorite scramble. Best when fresh, but you can store leftovers in the refrigerator up to 3 days. Reheat in a hot skillet for best results.