Sweet Potato Hash
This side dish can be prepared a couple of different ways: savory or sweet. The sweet potato is an incredible food, full of so many vitamins and nutrients we need, including vitamins A (beta-carotene), B & C. It is also anti-oxidant rich and anti-inflammatory. Beyond all of the nutritional benefits, they are delicious and add just the right amount of sweetness to any meal. Today, I prepared this for lunch as a side to my favorite vegetable, Kale, but on another day I might make the cinnamon version for breakfast to go with my eggs. In my opinion, with just a little tweaking, this could even pass as dessert. We sometimes get bored with the same foods, so it’s fun to prepare them in a different way. So consider that in the future, just get creative and go for it. I hope you like this little creation of mine.
INGREDIENTS for SAVORY VERSION:
- 2-3 sweet potatoes, peeled & shredded (I used my food processor with the shredder device, much faster that way)
- 1/4 white onion, sliced very thin
- 1 clove garlic, diced
- 1 small bunch of fresh chive, diced
- sea salt to taste
- Saute onion in 1 TBSP coconut oil on low-medium until onion is almost caramelized.
- Add garlic & 1/2 of chive and stir for about a minute.
- Add sweet potato and cook on medium heat, covered, until tender (about 15 minutes). Stir occasionally.
- Add sea salt (if desired) and chive and stir together for another minute.
INGREDIENTS for SWEET VERSION:
- 2-3 sweet potatoes (same as above)
- 1/4 white onion
- 1 tsp, (plus a little more) cinnamon
- 1 tsp (or to taste) raw maple syrup or maple flavored agave nectar
- handful of crushed walnuts
- dash sea salt (optional)