Sauteed Sweet Potato

You all now know that I am obsessed with the flavors of fall. Once the weather gets a little chilly, I'm working that cinnamon/nutmeg/thyme into most of my recipes. SO much yum.

This is an amazing, totally allergy-free recipe that works great as a side with dinner OR breakfast! (Give me some sweet potato hash with a fried egg and I am in heaven.)

Sauteed Sweet Potato 
Nut-free, egg-free, soy-free! 

You Need:
-Sweet Potato
-Onion
-Mushroom (optional)
-Cinnamon
-Nutmeg
-Thyme
-Butter OR oil. If allergic to dairy, use oil!!!

Melt a tablespoon of butter in a pan. If allergic to dairy, heat oil in pan.

Grab one of those big, fat sweet potatoes and cut it in strips. Or dice it into cubes. Whichever shape makes you happy. Toss in pan.

While those sweet potatoes are cooking, dice a few slices of onion, and a few mushrooms.

When the potato is almost cooked, toss in the onion and mushroom. They take much less time to cook than potatoes.

Season with a dash of salt, pepper, cinnamon, nutmeg, and thyme. Toss in pan, and let cook until potatoes are nice and soft.

Voila! A perfect, healthy, allergy friendly side dish. Goes great with chicken, mixed with pasta, and even topped with a fried egg. This is such a simple, versatile dish! Enjoy!

Mmm...sweet potato and a fried egg.
One of my favorite breakfasts!

NOTE: Nutmeg is not a nut.  That said, if you're uncertain, ALWAYS  check with your allergist!!! Always, always, always!!!