Wednesday, January 23, 2013

Sweet Potato and Brussels Hash


I found this recipe on Bexadiary, a great blog I came across a while back. I tweaked the quantity and some of the ingredients, but she pretty much drives it home with this recipe.  It's so good; there are so many layers of flavors. And yes, it's good for you!


-4-5 small or 2-3 big sweet potatoes//baked, peeled, and diced
-one small red onion//diced
-2-2 1/2 cups of brussel sprouts//quartered
-3-4 cloves of garlic//minced
- 2 hand grabs (yes, hand grabs) of cranberries
-1/4-1/2 teaspoon ground nutmeg
- 1 cup of chopped walnuts (or pecans, almonds, pine nuts...)
- 1 tablespoon of rosemary (I didn't have fresh, so I used about 2 1/2 teaspoons of dried rosemary)
- salt and pepper to taste
-2 tablespoons of coconut oil


Step 1: Preheat oven to 450 degrees. Wrap the sweet potatoes in foil. Place in a baking dish. Bake for 30 minutes. Your sweet potatoes will not be fully cooked at this point as they'll finish cooking in the pan.  So long as the outsides are tender, you're set.

Step 2: Wash and quarter the the brussel sprouts. Make sure to peel of the outer leaves and trim a bit from the bottom of the sprouts just to make sure that they're clean. Don't cut off too much because you want the quarters to stay intact. 

Step 3: Dice the onions. Mince the garlic. Set aside.

Step 4: Remove the skin from the sweet potatoes. Dice the tators into smaller than-inch bites.

Step 5: In a large skillet (I used my dutch oven b/c I didn't want any possible overflow), heat a tablespoon of coconut oil. Once hot, throw in the sweet potatotoes. Cook for about 5 minutes until they're nice and golden brown. Pour them into a separate bowl and set aside.

Step 6: In the same skillet, heat another tablespoon of coconut oil and throw in the brussel sprouts and the onions. Sautee for about another 4-5 minutes until the onions are translucent and when the brussels have gotten some color on them. Pour those into the potato bowl.

Step 7: Add nutmeg, rosemary, walnuts and garlic to the skillet. Cook for about a minute or two making sure not to burn the garlic. This step smells A-mazing!

Step 8: Combine all ingredients in the skillet, add the cranberries, and season with salt and pepper. Toss everything together.


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