Sweet Potato Hash Browns


On This Day Last Year: Healthy Mexican Sweet Potato Skins (2014)


I haven’t posted a sweet potato recipe since November. For those of you who know me, that’s Crazy Talk! I LOVE sweet potatoes!

Thus, I am super excited to share this delicious sweet potato hash brown recipe with you. It’s seriously delicious, and such a fun breakfast recipe!

This recipe is paleo (you’re welcome my paleo friends!). This recipe is also fairly straight forward, which means you can have fun with this! I added garlic to some of these hash browns, for some I added a little cinnamon, and for others I sprinkled the top with some shaved Parmesan. No worries though, these hash browns are delicious enough that you do not need to add anything extra! You will love them either way!

So, whether it’s potluck for dinner, or breakfast in bed, this recipe will be a hit!

Enjoy, and Happy Eating!

With love,





  • 4 medium sweet potatoes
  • 2 eggs, whisked
  • 1/2 cup almond flour*
  • 2 teaspoons sea salt
  • ¼ cup green onions, chopped (plus some for garnish)
  • ¼ cup coconut oil*


  1. Pierce one of the sweet potatoes several times around with a fork. Wrap it in a damp paper towel, place it in a small bowl with ½ an inch of water, and microwave for 7-9 minutes, or until soft.
  2. Let this sweet potato cool off for five minutes, and then peel the potato, and mash the flesh in a medium sized bowl.
  3. Clean and peel the other sweet potatoes, and then grate them with a box grater using the largest holes available.
  4. Combine the mashed and grated potatoes, with the eggs, almond flour, sea salt, and green onion into a large bowl.
  5. Heat the coconut oil over medium heat in a large skillet. Drop the sweet potato cakes into the skillet using a ¼ cup measuring cup, and flatten with the back of the measuring cup. Cook the cakes for about five minutes on each side, or until golden brown.
  6. Once cooked, move to a plate with a paper towel to help drain the oil.
  7. Serve hot and enjoy!


Notes and Tips!:

  • Source: Bravo for Paleo
  • Don’t have almond flour or coconut oil? All purpose and regular olive or vegetable oil will also do the trick!
  • Like this recipe? Try these other delicious breakfast dishes! (Recipe links found below!):

Sweet Potato Ravioli



One of the beautiful benefits of moving to the east coast a few years ago, is that I have been able to spend significantly more time with my cousins. I owe this recipe to my cousin Bekah, who is an awesome cook, and introduced me to sweet potato ravioli. I will forever be indebted to her.

Bekah has a similar love for sweet potatoes as I do.  It’s one of those over-the-moon, home-run, forever and always kind of loves. Therefore, we were both pretty giddy about the discovery of this dish.

After my introduction to sweet potato ravioli with Bekah a few weeks ago, I promptly purchased my own ingredients, adapted a similar recipe, and whipped up my own batch….four weeks in a row. Some might say I was obsessed.

You may not share the same strange love of sweet potatoes as I do, but I do hope you all try this scrumptious dish.  And I  suggest the Kale Pesto sauce to top it off as well! My bet is you will be hooked 🙂

Here’s to comfort food and family to share it with.

Come back soon!

Love, a rented kitchen





  • 3 Medium Sweet Potatoes
  • 1 inch crushed Ginger
  • 1 teaspoon Ground Cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon Ground Coriander
  • Salt and freshly ground Pepper to taste
  • 1 package wonton wrappers
  • ½ cup water (for assembling wontons) + 2 cups water for steaming


  1. Wash and dry the sweet potatoes. Wrap in aluminum foil and bake at 350˚F for 50 minutes- 1 hour, or until soft to the touch.
  2. Remove the potatoes from the oven, and use a fork/knife to peel the skin off of the sweet potatoes. (Be careful! They’ll be hot!)
  3. Combine the baked sweet potatoes with the spices in a large bowl. Mash until completely mixed.
  4. Assemble the raviolis one at a time, by brushing a thin layer of water along the outside edge of a wonton wrapper. Arrange the wonton wrapper so that it is in a diamond position compared to where you are standing.
  5. Place 1 teaspoon of sweet potato filling in the center of the wonton wrapper and pinch the edges closed, so that the bottom corner is pinched to the top corner.
  6. Fold the two side edges together, wrapping one over the top of the other, and pinching tight. (There are usually images portraying this process on the wonton package if you are a visual learner!)
  7. Bring a large bot of water to a boil, and steam the ravioli for 2- 5 minutes on either a cooling rack placed over the boiling pot, or in a steaming basket. This is most effective if you are also able to place the lid over the pot with the raviolis inside.
  8. Serve warm with Alfredo sauce, shredded Parmesan cheese, or the pictured Kale Pesto!


Notes and Tips!:

  • Source: A Rented Kitchen
  • Click here for the Kale Pesto with Lemon and Parmesan recipe! It’s seriously fantastic!
  • If you enjoy this recipe, check out these other delicious dishes from ‘a rented kitchen!’ (Recipes below!)

Agave Sautéed Kale with Roasted Sweet Potatoes

Hello World! I hope you all had a very special, relaxing, and family-filled thanksgiving! I had the privilege of going to the beautiful mountains of West Virginia to celebrate the holiday with my boyfriend’s family. There we enjoyed the slower pace of the country, and stuffed ourselves with the holiday’s favorite dishes.  It was lovely.

Despite having consumed an unhealthy amount of sweet potato casserole, I’m still not tired of sweet potatoes! I’m not sure a day will ever come where I will grow weary of that beautiful vegetable. Thus, since they are in season, healthy, and delicious, I thought I would share one of my favorite quick and easy sweet potato dishes! I make this combo of kale and sweet potatoes regularly for a simple and satisfying lunch, and it is faaaantastic. The agave takes the bitterness out of the kale and blends in perfectly with the sweet potatoes. Give it a try! It’ll make a hard day significantly better.


  • 1 Sweet potato
  • 1 Tablespoon vegetable oil
  • 4 Large kale leave
  • 1-2 Teaspoons agave
  • 1 Teaspoon dry minced onion
  • Parmesan or Goat Cheese for sprinkling


  1. Rinse the sweet potato, and peel the skin if desired. I left most of the skin on, but scraped off some of the rougher eyes.
  2. Heat 1 Tablespoon of olive oil in a medium sized frying pan.
  3. Chop the sweet potato up into bite sized pieces and place in the frying pan. Arrange so that as many of the potatoes are flat on the pan as possible, flip periodically, and roast until soft and slightly browned- about 20 minutes.
  4. While the sweet potatoes are cooking, rinse the kale leaves and slice into thin strips.
  5. When the potatoes are done cooking, remove the potatoes from the pan, placing in a separate bowl, and replace with the sliced kale.
  6. Drizzle the agave over the kale leaves and use a spatula to mix the agave in with the kale.
  7.  Sautéed the kale for 3- 5 minutes until wilted, stirring occasionally.
  8. Add the kale to the sweet potatoes, sprinkle with Parmesan cheese or goat cheese as desired, and serve warm. Enjoy!

Notes and Tips!: