Today is the coldest day of the week, it will be –10F tonight. It feels not much warmer during the day. So, we continue schlepping firewood to the woodstove, wear down coats and gloves to get the mail from the mailbox, snowshoes to walk on top of the 3 feet snow cover around the house to refill the bird feeder, and cook plenty of hot tea. The cats go stir crazy because according to their sunlight/daytime sensor it is time to chase squirrels. Outside.
Today’s lunch was pan-fried coconut sweet potatoes in a cast iron pan with mushroom and corn. The combination of sweet potatoes, coconut oil and steak seasoning are a perfect pairing: a sweet note with the potatoes and coconut oil, and a spicy, salty note with the season.
Pan-fried Coconut Sweet Potatoes
- 1 cast iron pan
- 1 TB coconut oil
- 1 regular sized sweet potato, peeled and cubed
- montreal steak seasoning
- hot pepper flakes
Heat the cast iron pan, and melt the coconut oil until really warm, but not hot or smoking. Add the cubed sweet potatoes so that they cover the bottom of the pan in a single layer.
Let fry for ca. 5 min undisturbed. Then, stir and fry “the other side’ of the potato cubes for another 5 min. Add the montreal steak seasoning, salt and the red pepper flakes. Mix well.
Cover with a lid, and cook for another 10min.
Once done, removed the sweet potatoes from pan and serve (and add the sliced mushroom and corn to the pan and fry them).