Sweet potatoes are my go to carbohydrate for dinners. Just like broccoli is my go to favorite green.
Marc is a pretty picky eater when it comes to veggies, but he loves my sweet potatoes and my broccoli, and since he and I are both creatures of habit, I serve them up on a regular. We just rotate from steak, pork and chicken as the protein.
Besides being delicious, sweet potatoes are so darn good for you. Anything with that much color is bound to be stuffed with vitamins and minerals. It consistently appears on all the “must eat” and “healthiest foods” lists that I’m always reading.
Of course anything healthy can be made unhealthy if you cook it the wrong way. Sweet potato pie with all the butter and sugar may be tasty, but it’s certainly not healthy.
I’m all for enjoying what you eat and living life to the fullest, but when I’m just trying to make a quick and healthy meal at home, I keep it simple with my sweet potatoes.
A few months ago, Marc and I were at True Food Kitchen and I ordered their sweet potato hash as a side. It was amazing! So I tried to replicate it at home and have to admit it turned out pretty spot on.
I hadn’t made it in a while so last night I decided to try it out again. It was as delicious as I remembered. I don’t know why it’s taken me so long to make it again but trust me I’ll be making it in the future much more often.
It’s pretty simple too. First wash the sweet potatoes. Then roughly peel them. You want to keep some skin. Cube the potatoes up pretty small. Spread them on a baking sheet, drizzle some extra virgin olive oil, sea salt, fresh ground pepper and garlic powder and throw it all in the oven.
Meanwhile, I slowly sauté diced yellow onions and garlic on the stove top.
Once the potatoes are done just scoop them into the onion & garlic mixture. Sauté all together for a few minutes and voila! You have your sweet potato hash!
To be enjoyed as an accompaniment to just about anything.
SWEET POTATO HASH
INGREDIENTS
- 2 large sweet potatoes, roughy peeled and cubed small
- 1 large yellow or sweet onion, diced
- 4 cloves of garlic, minced
- Extra virgin olive oil
- Sea salt
- Fresh ground pepper
- Garlic salt
- Balsamic vinegar
INSTRUCTIONS
- Preheat oven to 450 degrees
- After roughly peeling the sweet potatoes, cut them up in small cubes. You want them fairly small. Throw the potatoes onto a baking sheet. Drizzle a small amount of olive oil, season with some sea salt, fresh ground pepper and garlic powder and toss until coated. Roast in oven for 30-40 minutes.
- Dice the onion and mince the garlic. Sauté with a small drizzle of olive oil and a little bit of salt over low to medium low heat for 15-20 minutes.
- The potatoes should have a little crispness to the edges of the cubes when they are done. Remove them from the oven and scoop them into the onion and garlic pan.
- Add a teeny tiny drizzle of balsamic vinegar and sauté it all together on low heat for 5-10 minutes.
- Serve and enjoy!