This is literally the easiest bread alternative I have found, next to lettuce or collard green wraps. It’s simple and delicious and a fantastic way to have a sandwich without a bun. Try them plain, just with sea salt and pepper. If you want to jazz them up with a little cumin they would be like sweet potato fries.
Combined with a burger patty, tomato and mustard you’ve got a great alternative hamburger without the bun. Try them with leftover chicken, arugula and avocado for a wonderful “sandwich”. Photo above is pulled pork with avocado, tomato, and sprouts. The sky’s the limit on this great alternative to a traditional bun.
Don’t worry about sautéing them in coconut oil, because the flavour of the sweet potato shines through. I use coconut oil because of the high smoke point. Some oils at high heat burn and become rancid, creating free radicals. Not coconut oil. The moral of the story here is we don’t want free radicals, so use coconut for high heat. I used my cast iron skillet for these, because I know with frying there is no chance of sticking. As well cast iron is one way to add more iron to your diet, as little particles of iron can come off on your food.
You can cut your sweet potatoes horizontally if they are big and fat. The potatoes I get in my farm share are long and skinny so I cut them lengthwise. If you want mini sliders, you could cut your long skinnies along the equator.
I leave the peel on everything I can. Less work, and more nutrition. Just make sure they are washed.
- 1 tbsp coconut oil
- washed sweet potato cut into ½ inch slices
- pinch sea salt
- pinch pepper
- pinch ground cumin (optional)
- Put coconut oil in your skillet and heat on medium high heat.
- Season your potato slices with a sprinkling of desired seasonings.
- Place in your hot pan and cook for 3-4 minutes, or until it starts to turn golden.
Flip and repeat.
- Poke with a fork and be sure it’s cooked. You don’t want it to be too mushy or it won’t hold up with whatever you’re putting between the slices.
If you cook your potatoes “al dente” these should hold up as even a kid lunch sandwich option.