When I was in graduate school, a point that was constantly repeated by professors to us students was to always avoid talking about two topics when working with patients: politics and religion. Both are polarizing and highly personal and it was advised to stay mum to avoid potentially unnecessary conflict. While I agree with my instructors, I would also add a third topic to keep under wraps: diets. Holy guacamole, can there be seriously dogmatic views on nutrition. All one needs to do is stroll through the diet section of the nearest bookstore and it’s amazing what can be discovered. Paleo, vegan, low carb, low fat, blood type, raw, cabbage soup, ketogenic. The list goes on and on and it can be confusing and maddening. With all the information -and misinformation- floating around, I think we can all agree on one principle in particular: we need to incorporate more vegetables into our daily menus. They are packed full of nutrients and fiber; and despite the strong opinions of my father-in-law, vegetables can be delicious. Take this sweet potato hash recipe, for example.
I love to use it as a base for eggs in the morning, as a side dish for dinner, or even sprinkled in a salad to make it extra jazzy. If I’m on an insatiable sweet potato craze, I will double this recipe and make a big batch of it on the weekend to use throughout the week. It’s always nice to have something so versatile tucked away in the fridge that is ready to be used at a moment’s notice. Even better, this dish fits the mold for a whole host of individuals who abide by certain dietary guidelines. It can be served to those who are vegan, paleo, dairy-free, gluten-free, or lower carb. I can only imagine the conversations that would be had at that dinner party. It takes all kinds.
Have a great weekend, all!
Sweet Potato Hash
Yield: About 4 servings
- 2 large sweet potatoes, peeled and cut into 1/2-3/4 inch cubes
- 1/2 cup yellow onion, chopped
- 3 tablespoons olive oil
- 3/4 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- Preheat the oven to 400 degrees. Line a large baking pan with parchment paper.
- Spread the sweet potato cubes evenly onto the parchment paper. Add the onions. Drizzle with oil; sprinkle with salt and pepper. Use your hands to toss all the ingredients together to ensure even distribution. The sweet potatoes shouldn’t be piled on top of each other so they don’t end up steaming instead of roasting.
- Bake for 35-40 minutes, until lightly browned and tender.
Source: Hickory Creek Lane