Thursday, 18 September 2014

Sweet Potato "Frisbees"

Sweet potato, coconut oil and salt. What a treat!?! 

Mr 10 calls these Sweet Potato Frisbees. He thinks it sounds way more exciting than Sweet Potato Slices, and he is probably right too!

The boys absolutely love these -- and so do I. They are a quick tasty side dish, or great for a quick snack. I make them with rice crumbs so they are also gluten free.  

- sweet potato (as many as you want to make)
- rice crumbs
- coconut oil
- sea salt

STEP 1: Peel sweet potato and slice to approx 5mm thickness.

STEP 2: Steam for 7-8 minutes until they are soft enough to pierce easily with a fork or end of a sharp knife. It's a good idea to check them after 7 minutes because it's a fine line between just right and overcooked. You do not want to overcook them otherwise they will crumble when go to crumb and fry them.

STEP 3: Place rice crumbs in a shallow dish and add a sprinkling of sea salt, and combine.  Gently place the sweet potato slices in the crumbs and coat both sides. You can also add onion powder to the crumb mixture for a different flavour.

STEP 4: Melt a decent amount of coconut oil in the fry pan (if the oil is solid...depends on the weather) and add the crumbed sweet potato slices. Keep turning them until they are browned and crispy enough for your liking. 

STEP 5: Add salt to taste and enjoy! Be warned: these are a little addictive.

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