One of my favorite recipes from my new cookbook Set the Table with Love. Check it out Set the Table with Love

What an awesome time on Atlanta and Company today. I enjoyed my demo and interview with Christine Pullara. We did this recipe. Check it out.

Click on the link below and watch the video. 🙂

Sweet Potato and Apple Hash brown  Live Demo and Interview

1 extra-large sweet potato [peeled and shredded] 1 medium gala apple ( peeled and shredded) 1/2 tbsp ginger (peeled and shredded)
1 1/2 tbsp. olive oil
1/4 c. gluten-free flour
1/4 tsp. ginger powder
1/4 tsp. of cinnamon
1/4 tsp. sea salt
1/4 tsp. fresh ground black pepper
2 tbsp. coconut oil for frying

1. Wash and peel sweet potato and apple, then shred them. Using a colander, rinse the sweet potatoes until the water runs mostly clear. Squeeze the rinsed potatoes to remove excess water and empty them into a medium bowl with the shredded apples and ginger.
2. Add flour and all the spices to the vegetables and ginger, mix everything well.
3. Add 2 tablespoons of coconut oil to a cast iron skillet or regular skillet and heat on medium-high. Test the pan by tossing in a couple of sweet potato shreds — if it crackles, the pan is ready. Use a 1⁄4 cup to measure the hash brown mixture into the pan and then use a spatula to flatten them out into a nice circle.
4. Cook for 3 minutes, then flip and cook for 2 more, you may need to adjust time based on your stove. When golden brown they are ready.
5.Remove them from the skillet and allow them to cool for a few minutes on a paper towel-lined plate.

Makes 6-8 small hash-browns