- 1 sweet potato
- ½ T of olive oil
1. Slice shallots paper thin and sauté on medium high heat in coconut oil until golden, about 2-3 minutes. Set aside.
2. Cut sweet potato into quarter inch cubes. Toss the potatoes with a half tablespoon oil and roast in the oven at 400 degrees on parchment paper until golden, about 20-30 minutes.
3. Take some of the leftover pork and warm on the stove with the juices.
4. Cook the eggs.
5. Put it all together in a beautiful bowl.