Sweet Potato & Egg Salad

2 small sweet potatoes, peeled and cut into small bites

2 tablespoons coconut oil

5 hardboiled eggs, peeled and diced

1 cup diced ham (or other leftover meat)

2 TBS chives

2 tablespoons safflower mayo

Sea salt and black pepper to taste

1. In a large skillet, heat the coconut oil over medium heat. Once the oil is hot, add the cut up sweet potatoes and sauté until the potatoes are browned and fork tender. Remove from heat and set aside.

2. In a large mixing bowl add the diced eggs, ham, and chives.

3. Add the cooked sweet potatoes, mayo, salt and pepper and mix well.