We've most definitely talked about sweet potatoes before. If you've been following us for a while, you know that we could quite possibly live on sweet potatoes alone. Oh. And chips and salsa. Mo would have to have meat somewhere in that mix - because, he's a manly man! Ha!

But seriously - not only are sweet potatoes full of nutrition (more on that below) but they taste DELICIOUS! Sweet potatoes are considered a complex carbohydrate vs a white potato which is considered a simple carbohydrate. The difference? Complex carbohydrates take longer to digest which is good for two reasons: 1 - this means they do not have the same blood sugar spiking effect of simple carbohydrates and 2 - they take longer in the bloodstream to digest, so you have longer to use them before they turn to unused energy or in layman's terms - stored fat.

Potatoes - white, purple, heirloom, sweet - you name it - are humble, if you will. Meaning, they don't cost much. So they are a great way to stretch moo-la and feed a family or a big group of people, when necessary. But while these humble little sweet potatoes may not cost much - you get a HUGE bang for your buck in the nutrition department! Check out Dr. Axe's article on all the nutritional benefits of sweet potatoes here!

Ok, so back to my recipe! 🙂 I love to bake sweet potatoes and stuff them or I'll make them into baked fries or simply use a baked sweet potato as a side to an easy grilled chicken and sauteed spinach dinner! But sometimes, I need a little pizazz, if you will! So this is a fun way to spruce up sweet potatoes but super easy to make and they make great leftovers to put with some scrambled or over-easy eggs in the morning! You could just make these for meal prep and skip them for dinner altogether and just have them ready to go for Breakfasts for the week! I'm such a genius! 😉

Hope you enjoy this dish as much as we do!

Yields1 Serving
 3 medium organic sweet potatoes, peeled and diced
 5-6 sprigs fresh thyme, leaves only
  cup SPROUTED pumpkin seeds
 1 tbsp ghee OR Kerrygold butter
 ¼ tsp cayenne pepper
 ½ tsp ground cumin
 1 tsp ground cinnamon
 sea salt and black pepper, to taste
1

Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.

2

Melt butter and set aside.

3

Place diced potatoes, pumpkin seeds and thyme onto the baking sheet and pour melted butter over the top. Sprinkle cayenne, cumin, cinnamon, salt and pepper over the mix and toss to give the ingredients a good coat of the butter and seasonings.

4

Bake for 20-25 minutes on top rack. Remove and serve immediately or put in the fridge and save for later.

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Ingredients

 3 medium organic sweet potatoes, peeled and diced
 5-6 sprigs fresh thyme, leaves only
  cup SPROUTED pumpkin seeds
 1 tbsp ghee OR Kerrygold butter
 ¼ tsp cayenne pepper
 ½ tsp ground cumin
 1 tsp ground cinnamon
 sea salt and black pepper, to taste

Directions

1

Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.

2

Melt butter and set aside.

3

Place diced potatoes, pumpkin seeds and thyme onto the baking sheet and pour melted butter over the top. Sprinkle cayenne, cumin, cinnamon, salt and pepper over the mix and toss to give the ingredients a good coat of the butter and seasonings.

4

Bake for 20-25 minutes on top rack. Remove and serve immediately or put in the fridge and save for later.

Sweet Potato Hash with Thyme and Pumpkin Seeds