This side dish can be prepared a couple of different ways: savory or sweet.  The sweet potato is an incredible food, full of so many vitamins and nutrients we need, including vitamins A (beta-carotene), B & C.  It is also anti-oxidant rich and anti-inflammatory.  Beyond all of the nutritional benefits, they are delicious and add just the right amount of sweetness to any meal.  Today, I prepared this for lunch as a side to my  favorite vegetable, Kale, but on another day I might make the cinnamon version for breakfast to go with my eggs.  In my opinion, with just a little tweaking, this could even pass as dessert.  We sometimes get bored with the same foods, so it’s fun to prepare them in a different way.  So consider that in the future, just get creative and go for it.  I hope you like this little creation of mine. 

INGREDIENTS  for SAVORY VERSION:

• 2-3 sweet potatoes, peeled & shredded (I used my food processor with the shredder device, much faster that way)
• 1/4 white onion, sliced very thin
• 1 clove garlic, diced
• 1 small bunch of fresh chive, diced
• sea salt to taste

1. Saute onion in 1 TBSP coconut oil on low-medium until onion is almost caramelized.
2. Add garlic & 1/2 of chive and stir for about a minute.
3. Add sweet potato and cook on medium heat, covered, until tender (about 15 minutes).  Stir occasionally.
4. Add sea salt (if desired) and chive and stir together for another minute.

INGREDIENTS for SWEET VERSION:

• 2-3 sweet potatoes (same as above)
• 1/4 white onion
• 1 tsp, (plus a little more) cinnamon
• 1 tsp (or to taste) raw maple syrup or maple flavored agave nectar
• handful of crushed walnuts
• dash sea salt (optional)

YUM!