The absence of gluten grains (or pretty much any grain for that matter) in my diet for the month of January (save a cheat day or three) has led to the embracing of the sweet potato. Today I cooked up a version of a recipe from a Jaques Pepin cookbook.
Peel and slice the sweet potatoes.
Lay them in the pan. Add a half cup of water and a chunck of butter and bring to a boil. When water begins to evaporate check potatoes for browning.
Flip to brown the opposite side.
Serve with a generous scoop of whatever salsa you have on hand. I think this was a Green Zebra tomato salsa circa 2010. It has a good vinegar kick. Add a fried egg and you've got a gluten-free recovery snack.