Kitchen Utensils: stainless steel or non stick frying pan, chopping board and knife
1 Large Japanese Sweet Potato, peeled, halved and sliced 1/4 inches thick
3 Tbsp coconut oil, I uses Nutiva Organic Coconut Oil
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.
Primal Meet Tropical is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Earnings from this affiliate will be used for maintenance of this site, innovating AIP/Paleo recipes and content enrichment.