How can I quickly prepare the sweet potatoes for this scramble?

The recipe instructs you to chop the sweet potatoes in a food processor, which significantly speeds up preparation time.

What gives this sweet potato scramble its binding texture?

Gluten-free flour is added to the sweet potato mixture in the food processor, helping to bind the scramble together as it cooks.

While best served fresh, you can prepare the sweet potato mixture in advance and store it covered in the refrigerator for up to a day before cooking.

Coconut oil is specified for both mixing into the scramble and for heating the skillet to cook the dish.

The recipe suggests cooking for 3-5 minutes per side, then tasting a piece of sweet potato to ensure it is tender and cooked through.

13.6K Views 11 years ago

Danielle Joy is a healthy recipe blogger and food photographer at Danielle Joy. She focuses on... Read More

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This recipe is so simple yet delightfully delicious! You can make it in under 15 minutes. It’s great as a side or mixed into a salad.

In a food processor, chop up the sweet potatoes.
Add the remaining ingredients and process until well mixed.
Heat up some coconut oil in a skillet
Place the sweet potato scramble in the skillet and let it cook for 3 - 5 minutes.
Stir so that the uncooked side now faces the bottom of the skillet. And cook for another 3 - 5 minutes.
Taste to see whether the sweet potato is cooked.
Serve & enjoy!