Sweet potatoes are certainly more than just your ordinary potato that happens to be orange and satisfies the sweet cravings we all have. They also deserve to be eaten way more than just Thanksgiving! They are loaded with antioxidants, betacarotene, vitamin A, and C, as well as important B vitamins and fiber. The skin is extremely beneficial but make sure you get organic ones since conventionally grown ones are sprayed with dyes and waxes. Here is a nice recipe for sweet potato hash which can be eaten for any meal! Great with eggs in the morning with a side of sauerkraut, or at lunch with a big salad, dinner with salmon and greens. ENJOY! • 1 large sweet potato cut into 1/2-inch dice • Sea salt • 2 tablespoons virgin coconut oil • 1 green bell pepper, cored and seeded, thinly sliced • 1 red bell pepper, cored and seeded, thinly sliced • 1 small onion, thinly sliced • 1 tablespoon fresh thyme leaves • 2 teaspoons siracha sauce (optional) • Freshy ground black pepper • 1 tablespoon chopped fresh parsley leaves (optional) Place sweet potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat and simmer until potatoes are tender, about 5 minutes. Drain in the sink Heat oil in a large cast iron or non-stick skillet over high heat until lightly smoking. Add drained potatoes and spread into an even layer. Cook until well browned on first side, about 5 minutes. Add peppers and onions and toss with a wooden spoon to combine. Continue to cook, allowing bottom of vegetables to brown. Flip vegetables and toss them with a wooden spoon to expose new sections to the bottom of the pan until well browned all over, about 10 minutes total. Stir in thyme leaves and hot sauce, cook until fragrant (about 30 seconds), and season to taste with salt and pepper and more hot sauce if you like!