Braised Greens
Sweet Tea Brined Sous Vided Pork Tenderloin

Sweet Potato Hash


Over the past few years, I have been experimenting with growing sweet potatoes in buckets in the backyard. Each year we dig up the lovely bounties of sweet tubers right before the first frost arrives. They are probably one of the easiest things to grow and, unlike regular potatoes, their leaves are edible! I plant my sweet potato slips in early June and even though we don't harvest the tubers until around late October, I braise batches of greens all throughout the summer.

Once the tubers are harvested, they will keep for quite a while if kept in a cool, dark place.


Caramelized Onion Sweet Potato Hash

  • 2 medium size sweet potatoes (skinned and cubed)
  • 1 medium size yellow onion
  • 1 tablespoon vegetable oil
  • 1 tablespoon olive oil or vegetable oil
  • 2 sprigs fresh rosemary
  • 1 teaspoon garlic powder
  • 2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground chipotle pepper (optional)
  •  A drizzle of maple syrup

Preheat oven to 425. Toss sweet potatoes in vegetable oil and pop in the oven. Because these will be roasting at a high temperature, I like using vegetable oil instead of olive oil for a higher smoke point. Roast for about 25-30 minutes, turning them halfway through.

While they are cooking, heat a skillet for the onions and add the other tablespoon of oil. This one can be olive oil if you prefer. Add onions and stir to coat with oil. Once they have heated through, turn down to medium low. Stir occasionally until the onions are a nice rich golden color.

Add the sprigs of rosemary, garlic powder, chipotle, and salt and pepper. Once rosemary starts to wilt, throw in the roasted sweet potatoes. Stir to combine all ingredients, and heat the potatoes back through if they have cooled since roasting. Finish by drizzling with maple syrup!





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