Heat the coconut oil in a pan over medium heat. I prefer to use coconut oil instead of olive oil because it has a higher smoke point and it allows the sweet potatoes to get browned evenly without becoming too crispy.
Slice sweet potatoes into halves, and mix with melted coconut oil on the stove.
Season potatoes with thyme, garlic powder, and salt and pepper.
Cook the sweet potatoes over medium heat, flipping regularly to avoid burning.
Take off heat when a butter knife can pierce the sweet potatoes easily.
Lavender garlic drizzle
When the sweet potatoes are 10 minutes away from being done, place olive oil and lavender in the smallest pan you can find, and simmer over low heat for 5 minutes. You may also use a small bowl in water, acting as a double boiler.
Chop garlic and add it to the lavender and olive oil. Simmer mixture for another 5 minutes.
When done, strain lavender and garlic out of the oil, and drizzle the oil over your potatoes. Use just enough to flavor it, but not enough to saturate the potatoes with oil. Save any leftover oil to use in salad dressings or future potatoes.
I hope these sweet potatoes add a little pizzazz to your breakfast! Feel free to leave a comment to let me know how you like the flavor combination!
Lavender garlic sweet potatoes was last modified: February 9th, 2017 by