Sweet Potatoes Part 3: Hash
Another simple and easy way to make sweet potatoes! With this method we can make a nice side dish in its own right, as well as a component that can be added to other ingredients to make other recipes.
With this method of cooking I like to add a bit of fresh rosemary to the dish. I think it’s important to introduce fresh herbs into cooking for kids to broaden their pallets and minds. My children love (most) of the food I make and we take time to discuss the flavors they are tasting, why they do or don’t like something. I have many theories about kids and food but I will have to delve into that at a later date!
Sweet Potato Hash
What you will need
4 Sweet Potatoes
1 Sprig of Rosemary
1 Tsp Salt
1 Tsp Granulated Garlic
1 Tbsp Vegetable Oil
Kid Friendly Instructions
First, wash and peel the potatoes.
Then cut into cubes, about ½ inch by ½ inch. Don’t get too caught up in perfection, we’re only cooking for our families here we aren’t trying to get any Michelin stars! As always, evenly sized pieces are best but some variation wont hurt too much.
3. Toss your cubed sweet potato with salt, garlic, rosemary (your child-chef can do this) and spread evenly on a roasting pan. Be careful not to crowd your pan as that will cause your potatoes to steam and not roast.
4. Roast about 12 minutes, stirring and flipping every 4 minutes or until browned on the outside and soft on the inside. At such high heat the potatoes will cook quickly, and will need to be tossed and stirred. Potatoes should be soft and crispy! Always a crowd-pleaser!
Add sauteed celery, onion, peppers, bacon or sausage for a heartier dish, or serve on their own.
A note about roasting and oils
I know, I know, olive oil is so healthy how come we aren’t using that in these recipes? Olive oil is actually unsuitable for roasting at high temperatures, as it has a low smoke point, around 400 degrees and at that point the flavor of the olive oil turns bitter and other unpleasant things change in the chemical composition of the oil. Its best to stick with the vegetable oil.
Don’t miss these other sweet potato recipes!
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Fourth times the charm! It took some trial and error, but don’t get discouraged, this bread is worth it! The texture of the crust is nice and crispy and the inside is super soft and chewy. This is the perfect vessel for topping with butter, jams, cheeses and hummus, as well as dipping into soup.