Complex carbs are super important for building and maintaining lean muscle mass, as well as filling you up with lots of fiber and other micronutrients. One of my favorite (and incredibly delicious) sources of complex carbs are sweet potatoes! Baking your sweet potatoes whole makes them super soft and juicy, but sometimes, it can take over an hour for them to cook all the way through. And let’s be honest, we don’t always have this amount of time or we are just impatiently hungry. I have created an equally delicious, quick and simple recipe for cooking up those bright orange complex carbs. The key is to cut up your sweet potato into bite size pieces and boil them before sautéing them.
Makes however many servings you want. I am basing the macros off of a small (roughly 150g) sweet potato.
- Small sweet potato (150g), chopped into bite size squares (they also sell pre-cut sweet potatoes at most grocery stores)
- 1 tbsp coconut oil
- salt and pepper, to taste
- cinnamon, to taste
- chili powder, to taste
- any other seasonings your taste buds desire, the more the merrier! Cumin, ginger, paprika, rosemary…
- Place sweet potatoes in a pot of boiling water with a pinch of salt.
- Boil potatoes over medium heat until they are soft (anywhere from 5-7 minutes). Drain and set aside.
- Heat coconut oil in a nonstick frying pan over med-high heat.
- Add boiled potatoes to frying pan and sauté until crisp on the outsides.
- Add liberal amounts of salt, pepper and cinnamon.
MACROS for small (150g) sweet potato: 250 calories, 2g protein, 30g carbs, 14g fat