When my husband and I do breakfast for dinner, this is our staple carbohydrate. They're easy, fast and a great companion to eggs and bacon.
1 Large sweet potato
3 Tbsp Organic coconut oil
Coarse salt to taste
Peel the sweet potato, discarding the skin (this is very easily done with an apple peeler). Slice into thin circles, then slice those circles into sticks. In a large saucepan or pot, melt the coconut oil and add sweet potato. Turn the temperature to medium high. Stir the sweet potatoes so that they are all covered by the coconut oil. Let sit for 5-10 minutes, then stir. Repeat until sweet potatoes are lightly browned and crispy. Add salt to taste. Serve with eggs and sugar/nitrate-free bacon or sausage.