Sweet Potato & a Sunny Side

Hello Friends!

I am just back from DDW–Digestive Disease Week conference which was held in the fantastic city of Chicago!  Toni Fiori and I are working on a post conference wrap up video to share some of the key highlights of the conference. Stay tuned.

After a few days of eating on the run, I was eager to get back in my kitchen and whip up some nourishing meals. This breakfast dish, Sweet Potato & a Sunny Side was a HIT! Easy, low FODMAP & nourishing. 🙂

Don’t fear sweet potato! Although it contains mannitol–the Monash U folks have deemed 1/2 cup sweet potato to be low FODMAP. Sliced thin (as in this recipe), the sweet potato stays within the limit, and offers a great nutritional punch.

Sweet Potato & a Sunny Side

Ingredients

  • Serves 2
  • 1 cup thinly sliced washed sweet potato, skin intact (about 1/2 medium)
  • 1 teaspoon olive oil
  • 2 large whole eggs
  • 1/4 cup baby spinach &/or kale, sliced
  • salt and pepper, to taste

Instructions

  1. Using mandoline slicer, cut sweet potato thinly.
  2. In medium skillet, add oil and heat over medium heat.
  3. Layer potatoes evenly in 2 circles, overlapping potatoes.
  4. Cook potatoes for about 5 minutes or until lightly browned, then flip them over.
  5. Add one egg to each sweet potato 'circle', and lightly cover skillet cooking egg, about 3-5 minutes.
  6. Remove cover, add spinach &/or kale, and season with salt and pepper.
  7. Using spatula, carefully transfer to plate.
http://blog.katescarlata.com/2017/05/11/sweet-potato-sunny-side/

 

2 replies on “Sweet Potato & a Sunny Side

  • Vivian Lewis

    Did the conference have low FODMAP foods?
    Looking forward to your wrap-up of the conference!

  • Katharyn

    What’s the deal with sweet potatoes vs yams in terms of FODMAP content? The Monash app says yams are okay but the photo doesn’t look like any yams I’ve ever seen so maybe what we call yams is different here in the US.

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