They’re my favorite. I don’t know why. Maybe because I know the regular grind of the work week–where your time and self are not your own, bought and paid for, for 9+ hours of the day–is imminent. Now is precious. I get most of my inspiration and motivation on Sunday afternoons.
When I adopted a mostly paleo diet, I had to give up a lot of treasured foods. Rosemary Breakfast Potatoes. Man, I made some mean breakfast potatoes. Now, I try to not eat potatoes at all. Though I admit that if I find a stray potato among any vegetable side dish I pick up from a cafe for lunch, that potato gets eaten with relish.
Fortunately, my saving grace has been the reluctantly paleo-friendly sweet potato. I have a new found appreciation for them, having only previously encountered them as sugary treats during holiday meals. Savory sweet potatoes are a wonder. These are what I make for breakfast on lazy Sunday afternoons now.
(Yes, I eat my breakfasts in the afternoon on Sundays.)
Savory Breakfast Sweet Potatoes for Two: 2 sweet potatoes, washed, cubed, but please leave the skins on. Texture and taste are important here. In a non-stick frying pan, slowly saute sweet potatoes over medium heat with ghee (or your fat of choice). Season with salt, garlic powder, and black pepper. I don’t stir these too often in order to let them cook and caramelize a bit on each side. Toss in one chopped yellow onion when the sweet potatoes are about three quarters of the way to how you like them done. Cook it all until your onions are tender and semi-translucent or until done.
Enjoy, enjoy, enjoy.