I have made this about 20 times in the last 2 weeks. I am only now starting to be a tad sick of it, but only because I’ve had it every single day. 😉 It is super quick to make and super healthy, and it is much quicker to make than waiting for a sweet potato to bake in the oven for 45-50 minutes.
- Get out a nonstick skillet and heat the coconut oil on medium-high. While it is heating up, chop the ends off the sweet potato, peel off the skin and use a julienne peeler to make strips from the sweet potato. At it into the skillet, along with the seasoning and spices of your choosing and stir everything so it is all coated. You can turn down the heat slightly if it is too hot, but you want some of the strips of sweet potato to be toasty/crispy. During the last few minutes of cooking, add in the spinach and pine nuts and cook for about 2 more minutes. Cooking everything probably took around 10-15 minutes.
- I like serving this on top of a salad/romaine lettuce, along with some sliced radishes.