Peel skin from sweet potatoes (or don’t, but please scrub clean if leaving skin on). Slice each sweet potato in half lengthwise, then cut each half into even sized 1″ or 2″ chunks.
Place sweet potato chunks in a microwave-safe bowl and cover tightly with plastic wrap. Poke 2-3 holes thru the plastic, and microwave on high for 5-7 minutes, checking after 5 minutes. Using a kitchen towel or oven mitts, remove the bowl from the microwave. Test a few potatoes with a toothpick (thru the poked holes). The toothpick should meet little resistance. Continue to microwave an additional minute if needed.
Carefully remove plastic wrap, letting steam escape away from you. Season the potatoes and gently toss with rubber spatula, careful not to tear the potatoes apart.
Heat 2 tablespoons of coconut oil in a non-stick skillet over medium heat (I used an All-Clad skillet and they stuck a little but I didn’t care — I was hungry, they come out a lot better in a non-stick). Gently spread par-cooked sweet potato chunks in skillet, in a single layer. Allow potatoes to brown/caramelize on both sides, 2-4min per side. Be careful not to burn them, if you notice them browning too quickly, reduce heat.
Remove potatoes from skillet and transfer to serving dish. Toss with lemon or orange zest, if using. Serve immediately.