Sometimes I mean always, your extra time as a parent seems to be non-existent. Attempting to do things ahead of time is key to keeping things moving smoothly in our household. So any meal that I can make extras of, or double by any means, I will. We LOVE sweet potatoes. Mainly for dinner, as a side. Being naturally sweet, they do not require too much of anything to make them taste good. I stumbled across the idea of making a sweet potato hash and thought that would taste fabulous. My own twists were added, and these delicious potatoes were born. Making a larger batch allows for you to make enough for a few breakfast portions for the week. An excellent breakfast option for those with dairy allergies, or vegan lifestyle, seeing that they are not covered in butter like most you’ll come across! Or have them as a side for dinner, and use the rest in the a.m. dressed up with eggs if you please. I could not stop eating these as they cooled, we were lucky we had enough left over for the morning! By the way – Sweet potatoes rock. For many reasons. They are packed with Vitamin A, fiber, Vitamin C, potassium, and iron just to name a few. Make them often! An easy, super healthy addition to any plate.
INGREDIENTS:
- (1) 3lb bag of Organic Sweet Potatoes
- Extra Virgin Olive Oil
- Dry Rosemary
- Salt & Pepper
- 1 Large Onion, chopped
DIRECTIONS:
Pre heat the oven to 425* Line two medium cookie sheets with foil, and spray with non stick cooking spray.
Wash, and pat all the sweet potatoes dry. Leaving the skins on (where most of the nutrients are found), cube the potatoes into approximately 1/4 inch chunks. Easily done by slicing the potato in half, each half in half again, and slicing chunks length wise. Add all the potatoes to 2 medium cookie sheets lined with foil and spritz with non stick cooking spray. Next, chop the onion, adding equal portions to each cookie sheet ( 1/2 chopped onion on each sheet). Liberally pour olive oil over the sweet potatoes and onions. Sprinkle about 1 tsp of salt, and 1/2 tsp pepper to each tray, add a pinch of dry rosemary to each pan as well. Mix well with your hands, ensuring everything is coated evenly. Bake for 40-45 minutes total, at 425* flipping 1/2 way through.
Enjoy immediately, or let them cool and store in an airtight container to re-heat for breakfast. To re-heat in the a.m., pre heat the oven to 400*, and warm until heated through about 15-20 minutes on a prepared baking sheet. The perfect time frame to whip up the eggs of your choice!
Sounds amazing! We will be trying for breakfast now 🙂