For reasons that are probably only interesting to me, I’ve been on an anti-inflammatory diet for the past month, and will be on it for the foreseeable future. I don’t expect that it’ll impact this space terribly much (I am going to have to get people to help me eat some of these biscuits though, so get ready Wilmington), but every once in a while I may share a recipe or two from this new lifestyle change over here. And more over here too, if you’re interested.

Last week I made a variation on our favorite sweet potato bowls by thinly slicing an orange sweet potato and a Japanese white sweet potato into noodles. I cooked these up in my skillet with coconut oil and chipotle, and then topped it with a fried egg (from one of my favorite chickens), green onions, and pepper jack cheese. It was so good, I’ve been researching spiralizers.

Chipotle Sweet Potato Bowls

serves 4

3 medium size white or orange sweet potatoes

2 tbsp coconut oil

1 tbsp chipotle powder

1/2 tsp sea salt

4 eggs

1 tbsp butter

1/4 cup pepperjack cheese

1/4 cup chopped green onions

Thinly slice potatoes (skin on) into long strips. Heat oil in a pan and toss the sweet potatoes, chipotle and salt in the oil. Cook over medium heat, stirring occasionally, for 15-20 minutes or until the potatoes have softened.

Fry your eggs to your liking in butter and serve on top of the sweet potatoes with cheese and green onion. Enjoy!