Sweet Potato Wedges

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Kitchen Utensils: stainless steel or non stick frying pan, chopping board and knife

Ingredients :
1 Large Japanese Sweet Potato, peeled, halved and sliced 1/4 inches thick
3 Tbsp coconut oil, I uses Nutiva Organic Coconut Oil
Sea salt
5 pcs Mint leaves, julienned

1. Add coconut oil in heated pan at medium setting.

2. When oil is heated add one by one the Japanese Sweet Potato wedges.

3. Allow to cook on one side for 3 minutes or more until golden brown then flip over. Take out cooked wedges from pan and put in a bowl.

4. Once all wedges are cooked season with sea salt and garnish with mint leaves. Serve immediately.

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