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As I’ve mentioned, Mr. What I Gather is training for a Half Ironman in May so we try to sneak as many carbs into our meals as we can. We are on a pretty strict paleo diet so, for us, that means lots of sweet potatoes.
You will soon realize, if you have not yet, that I always have a can of chipotle peppers on hand and I am not afraid to use them. I find lots of excuses to use chipotle peppers. I love the smoky, spicy flavor that they add to a dish. That being said, if you would like to make this sans spice, just eliminate the chipotle pepper.
This was a great breakfast, but you if you are the kind of person who is training like a mad man to torture yourself during a triathlon in the Florida heat in a few months, you could beef it up even more with a side of scrambled eggs.
-2 tbsp olive oil
-1 lb ground beef
-2 medium sweet potatoes, shredded
-1 chipotle pepper in adobo sauce, finely chopped
-1 medium yellow onion, finely chopped
-1 tsp paprika
-1/2 tsp cumin
-Salt and pepper to taste
-Heat olive oil in a pan over medium heat
-Add ground beef to pan and brown, breaking it up as it cooks (about 5 minutes)
-While beef is browning, mix shredded sweet potato, chipotle pepper, onion and spices in a bowl
-Add sweet potato mixture to pan with ground beef and continue to cook until sweet potatoes begin to get crispy (8 to 10 minutes)