Sweet Potato: Sweet Potato Hash

Photo by Emily Mills

Sweet potatoes are good for you and good in savory dishes with enough salt or other seasonings to balance out the sugar.  This is one of the really simple ways to make sweet potatoes and could work for breakfast, lunch or dinner. A sunny side up egg on top is a great way to add protein and make a whole meal. I use grapeseed oil because it has a light flavor and holds up to high heat without breaking down (it has a high smoke point), but vegetable or canola oil would work too.

For the botanist nerds: sweet potatoes are the only edible member of the morning glory family Convolvulaceae and are not related to yams.

Hash:

2 large sweet potatoes, cut into 1" cubes

1/4 cup grapeseed oil

1/2 yellow onion, chopped

1 tsp salt

1/2 tsp fresh black pepper

Heat the grapeseed oil over medium-high heat in a skillet. Add the sweet potatoes, onions, salt and pepper.  Cook for about 20 minutes, stirring occasionally, until the potatoes are tender.  There should be some caramelization of the onions and sweet potatoes. Add more salt to taste.