In a medium skillet, melt coconut oil and butter over medium heat.

Begin to layer in the sweet potato slices, working in concentric circles from the middle of the pan (or throw them all in together and see what patterns occur!).

Bring heat to medium-high, add sea salt and pepper and cover the pan.

Let the bottom of the hashed browns continue to become achingly sweet and fried while the top begins to steam.

Once the potatoes look cooked (about five to seven minutes), take the lid off and gingerly flip to cook the other side (turn the heat to high).

Once nicely browned on the other side, pour in the sherry or brandy around the edges of the pan and allow the alcohol to cook off (flames are optional here as well, depending on your desired level of pyrotechnics) for another minute.

Slide out of the pan and consume with devastating speed.