When Larry goes out of town, I take advantage of the opportunity to eat the foods he is not so keen on.
Like sweet potatoes.
He doesn't understand why I would eat sweet potatoes when I could eat white potatoes. Especially for breakfast.
But I have to say, there's nothing like this sweet potato hash with a fried egg on top to start a Sunday on the right note.
Sweet potatoes are nutritional powerhouses. They have large amounts of the antioxidants glutathione, beta carotene and vitamin C. They are anti-inflammatory and a good source of dietary fiber.
Plus they taste good.
I find sweet potatoes are sweet enough without the fruit, brown sugar and marshmallows so often paired with them on the Thanksgiving table. I like to eat them with mushrooms and onions to enhance their earthiness, as in this sweet potato hash that I bake in the toaster oven.
Sweet Potato Hash
5 oz cremini mushrooms, cut in half-inch pieces
5 oz sweet potato, peeled and chopped in half-inch pieces
2 tbsp chopped shallot or red onion
1 1/2 tbsp olive oil
salt and pepper
Preheat oven to 450°F.
Toss all the ingredients together. Spread in an even layer on a baking sheet, and cook 10 minutes. Stir well and cook another 8-10 minutes until tender and golden brown.
Serves 1-2 as a side dish, or as brunch with fried eggs on top.
We have a mixed marriage too. I do not care for sweet potatoes, except in pie. The aha moment came when I realized that both type of potatoes take the same amount of time to cook. The Idaho russet and the Louisiana yam exist in perfect harmony in the oven.
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