A simple way to make sweet potato, topped with a flavorful gravy made with coffee. Goes great with gluten-free grits. Have it for breakfast, or anytime!
- 1 serving of gluten-free grits (optional)
- 1 large sweet potato
- 1/2 cup coffee, divided
- 2 tablespoons gluten-free low sodium tamari
- 1/2 avocado, diced (optional)
- fine ground Himalayan salt, to taste
- fine ground black pepper, to taste
- Use a chef’s knife to cut the sweet potato the long way, into 1/4-inch slices. Set aside.
- If using grits, stir them into salted boiling water; return to boil, reduce heat to low, cover and cook, stirring occasionally until creamy smooth. Because some brands take longer to cook, refer to package directions for ingredient amounts and cooking times. When done, remove from heat, transfer to a deep serving plate, and cover with a flipped serving plate to keep warm. Set aside.
- Heat the grapeseed oil in a medium size skillet. Reduce heat to medium-low and add the sliced sweet potato. If the oil starts to smoke, reduce heat to low. Cook for 2 minutes. Lift to check for a few brown spots. If you don’t see any, cook a little longer. Flip and cook an additional 2 minutes. Lift to check. This side should also have a few brown spots.
- Add 1/4 cup coffee, simmer for 5 minutes. Flip and simmer an additional 5 minutes or until tender. Transfer to a deep serving dish, or on the bed of grits if using, and cover with a flipped serving plate to keep warm. Set aside.
- Add the remaining coffee and tamari to the skillet. Continue to cook, stirring occasionally, for 5 minutes or until reduced to a slightly thicker consistency. Pour over sweet potato, and also the grits if using. Top with diced avocado, if using. Serve with salt and pepper on the side. Taste before adding salt, since low-sodium tamari is salty, making the addition of salt perhaps unnecessary.
Yield: Makes 1 servings.