Heat a skillet on medium-high until very hot. Add all the coconut oil and reduce heat to medium.
In batches simmer the sweet potatoes until nicely browned and crispy. Be careful not to burn. During the process, it may be necessary to reduce heat to medium-low.
Sprinkle powders and salt over the top while still hot.
For some reason, my 18 month old son George doesn’t like eating greens, no matter how I cook them. Some bok choy from the garden, lightly wilted, with a pinch of salt and plenty of butter sounds divine to me.