You have not lived until you've mingled the sweet and delicately spicy flavors of my ridiculously easy sweet potato hash. I kid you not -- it's that good!
Sweet potatoes are ridiculously nutritious. They're colorful, packed with antioxidants like beta carotene, vitamins C, E & D, and minerals such as manganese, potassium and iron. Sweet potatoes also do a remarkable job of satisfying your craving for something sweet.
It's a little known fact that sweet potatoes are calming to the body on a cellular level as well as the digestive tract.
Known to be highly protective against cancer, sweet potatoes are by far the perfect go-to food to reach for when you want to a quick and healthy meal. Since they're easy on the digestive tract, sweet potatoes are great for relieving constipation and excellent at binding to and removing heavy metals from the body, such as lead.
All that nourishment and goodness led me to creating this delicious sweet potato hash for you. The really great thing about this dish is, it's versatile. A variation on this dish if you're craving animal protein, is to add some cubed turkey breast in the mix. If you're feeling that's not enough, you may want to top off the hash with a farm-fresh egg.
For those who relish a jacked-up plant-based meal like I do, my ridiculously easy sweet potato hash can stand on its own simply topped with an avocado. This recipe boasts only a handful of ingredients that are readily available and budget friendly. Did I mention the gorgeous fall colors?
Let's get to it. You will need:
- 1- 2 organic sweet potatoes peeled and cubed
- 1 tablespoon organic coconut oil
- 1-2 organic scallions chopped
- 1 teaspoon chopped red organic hot pepper or 1 chopped green organic serrano pepper
- 1 small ripe organic avocado sliced
In a cool cast-iron pan add cubed sweet potatoes with coconut oil. Cook for eight-ten minutes on medium heat.
Add scallions and hot peppers and toss for another two-three minutes until sweet potatoes are caramel in color and soft, but slightly firm to the touch. (You don't want soggy, overcooked sweet potatoes.)
Season with himalayan salt and pepper to taste.
Plate the sweet potato hash, then top with fresh avocado (as pictured above.) Garnish with chopped cilantro and serve!
Copyright Nancy S. Mure, 2016