By Ariel
Apparently the eating plans (*diet* is such a four-letter word, right?) across the board agree we all need to trade in our traditional white potatoes for its less-starchy cousin. I, like Maura, have been eating sweet potatoes in every way, shape, and form. One of my favorite ways to eat potatoes is home fries (and bacon-soaked hash browns, in the name of full disclosure) so I tried prepping sweet potatoes in a way that compliments them while I still get my savory kick.
(Photo by me)
Also in the spirit of full disclosure, I put hot sauce on pretty much everything breakfast related.
Sweet Potato Home Fries
2 large sweet potatoes, diced into 1/2 pieces
2 Tbs extra virgin olive oil
1 Tbs ground savory
Approx 1 tsp. ground cinnamon (personal preference)
1 tsp. ground cayenne pepper (or omit, but I like the kick)
1 Tbs minced onion
1 cup minced bell pepper
The first time I tried to make these, I cooked them too high as I would regular potatoes. The thing about sweet potatoes is you have to cook them low and slow in the skillet. I start off by tossing some olive oil in a bowl with the potatoes and coating them with the spices. From there, it's a little more olive oil (or nonstick spray) in the skillet over medium low for about 15 minutes until they start getting a little tender. Then you can turn up the heat to medium until they fully cook through and then to medium high for the last 5 minutes or so to get a crunchier outside.
You can still tell this is a sweet potato, but the spicy kick and the savory spices keep them from being overly sweet. I think tomorrow I'll be trying out this weeks Sweet Potato Chip recommendation and see if I can break a record or something for the many faces of the sweet potato.
What foods are you eating a ton of lately?
I'm also devouring sweet potatoes lately. I like them best roasted. I toss them in a little balsamic vinegar and olive oil, lay on the fresh garlic, and roast them for about 40 minutes (in cubes) til tender. YUM.
Posted by: Jen L. | January 16, 2013 at 01:25 PM