I've never been a big fan of baked potatoes. Whenever it was "baked potato day" at lunch, all my friends would go nuts, so excited to pinch open those steaming hot potatoes and top them with all sorts of fixin's. But I've just never been into 'em. I can handle sweet potatoes a bit better, but I still can't make it all the way through a plain ole baked potato--sweet or otherwise.
However, in keeping with my
diet inspiration I wrote about last week, sweet potatoes qualify as a healthy "hard carb" and I've been trying to find delicious ways to incorporate them into my meals. My new favorite trick is to use a cheese grater to shred up a sweet potato to then make sweet potato hash browns, which make a great dinner side or a twist on breakfast hash browns. Just throw them in the skillet with some oil, cooking on each side for about 5 minutes.
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| shredded. |
While they don't get as crispy as regular potatoes, they still get a similar texture and are deeeeelish! Add a little salt and pepper if you want and bon appetite!
-Cam
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