1 sweet potato, 3 eggs, teach you how to eat the gods, better than bread, simpler than steamed buns…

Start with the Sweet Potato: Peel and slice your sweet potato into thin rounds. The thinner they are, the quicker they will cook. Boil them until tender but firm, about 5-7 minutes, to bring out their inherent sweetness and creamy texture.
Prepare the Eggs: While the sweet potatoes are boiling, whisk the eggs in a bowl with a pinch of salt and pepper to taste. This mixture will soon cradle the sweet potato slices in a warm embrace.
Combine and Cook: Heat a non-stick pan over medium heat. Dip the sweet potato slices into the egg mixture, ensuring each piece is well-coated. Then, place them in the pan. Pour any remaining egg over the sweet potatoes in the pan, creating a sort of sweet potato-egg omelet or pancake.
Golden Perfection: Cook until the edges start to turn golden and the eggs are set. Flip carefully to cook the other side to a similar golden bliss.

The Result
Continued on next page