Pan Seared Sweet Potatoes

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Serves 2-4



  • 1 large sweet potato

  • 2 twigs of fresh rosemary (or sage if you prefer)

  • 2 twigs fresh oregano

  • 1 small handful fresh basil

  • 3 cloves fresh garlic

  • ¼ cup avocado oil



  1. Peel sweet potato and cut into rounds

    • Thinner will cook faster and be crispier, thicker will be ‘meatier’

  2. Strip rosemary (or sage) from the stalk

  3. Strip oregano from the stalk

  4. Chop basil

  5. Chop or mince garlic

  6. Add oil to a skillet

  7. Place cut potato slices into oil

  8. Add rosemary (or sage), oregano, basil, and garlic

  9. Cover at a slight angle to allow ventilation

  10. Cook on medium heat

  11. When the potatoes start to brown, flip

  12. When they are cooked to your desired tenderness and brownness (20-30 minutes, less time if thinner sliced), plate and serve

Jennifer Caryn Brand

Jennifer Brand, MPH, MS, CNS is a clinical nutritionist specializing in childhood skin rashes like eczema, food allergies and sensitivities, and gut problems. Jennifer helps her clients resolve imbalances, nourish their bodies, restore their health, and beat chronic symptoms and health problems.