Sweet Potato Hash
Sweet Potatoes are one of my favorite Southern staples. The sweet, melt in your mouth texture is heaven on plate. It is just an added bonus that they’re so good for you. Ideally for a hash you would make a uniform cubed dice. I wasn’t thinking that far ahead when I went into the zone and started chopping away at my potatoes, but the taste was still divine. Perfection not needed.
Note: This recipe is designated “ME” for Mindful Eating and is generally lower in fat and calories than some of my other recipes. You can search for other mindful recipes in the navigation bar above under Food Love, Recipes and Mindful Eating.
- 2 Sweet Potatoes, medium dice
- 1, 4 oz can Green Chiles
- 5 Cloves Garlic, finely chopped
- 1 Shallot, chopped
- 2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Chocolate Balsamic Vinegar (or other vinegar of choice)
- 1 Tbsp Butter, cut into small pieces
- Freshly Ground Sea Salt
- Freshly Ground Black Pepper
- Preheat oven to 375 degrees.
- In a medium roasting pan combine Sweet Potatoes, Green Chiles, Garlic, Shallot, Olive Oil, Balsamic Vinegar, Butter, Sea Salt and Black Pepper.
- Roast in oven for about 45 minutes until potatoes are easily pierced with a fork and browned on the edges. Serve warm. Enjoy!