Sweet Potato Hash

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Sweater weather is upon us & oh how I hope it never leaves. To celebrate, I knew I’d make a mountain of potatoes for dinner.

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I’m so grateful God created a healthy(ish) potato option for us carb-loving humans.

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This pan of glory is very similar to my stuffed sweet potatoes. Just a tad easier to curl up with on the couch & devour.

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Feel free to play around with the veggies. Add whatever your little hearts desire!

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Easy, breezy, delectable, potato girl. <— New tagline, me thinks.

Serves: 4

Time: 30 minutes (prep + cooking)

Ingredients:

  • 3 large sweet potatoes, peeled + cut in chunks
  • 1 white onion, diced
  • 1 green pepper, diced
  • 1 jalapeno, diced
  • 1 can of mexican corn
  • 1 can of black beans
  • 2 tbsp. of olive oil
  • 1 clove of garlic, minced
  • 1 tsp. of nutmeg
  • 2 tsp. of cumin
  • Cilantro, for serving
  • Mexican cheese, for serving
  • S+P, to taste

How to:

  • Heat 1 tbsp. of olive oil in a large skillet over high heat and add potatoes + nutmeg + S+P
  • Cook for 10-12 minutes stirring often, until fork tender
  • While potatoes cook, heat 1 tbsp. of olive oil in a different skillet over medium-high heat
  • Add garlic + onions, cook until fragrant
  • Add pepper + jalapeno, cook for 2-3 minutes
  • Add corn + black beans + 1 tsp. of cumin + S+P, cook for additional 2-3 minutes
  • Add veggies to the potato skillet once potatoes are done cooking
  • Add 1 tsp. of cumin + S+P, cook for additional 2-3 minutes
  • Serve with a sprinkle of cheese + cilantro
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