Sweet Potato Hash

Happy New Year, my friends! I am employed full-time back in NYC now, which means you can expect healthy, simple, inexpensive and fairly quick-to-prepare meals out of this blog (and quite a few more restaurant recommendations and write-ups). This sweet potato hash recipe, is one of my all-time favorites, a go to comfort food that's easy to make and easy to prepare ahead of time. In fact, if you have any cubed sweet potatoes left over from making your Superfood Soup, you can use them here. 

The best thing about this dish is all the possible ways you can take it. This year, I've heard many of my colleagues (especially those my age) tell me that they wish they could cook, but they just don't know how. I think the key to confidence in the kitchen, to moving beyond heating water for spaghetti or mac & cheese, is learning basic recipes that you can slowly learn to modify. This sweet potato hash is a learn-to-cook dish if I've ever seen one. Once you get comfortable with the textures and timing of this recipe, feel free to chop other vegetables the same size and saute them along with everything else. Certain choices will probably fare better than others, so I've listed out some "possible add-ins" for you under the recipe. Another great thing about this recipe? It is vegan-friendly, and you can serve it for breakfast, lunch or dinner! Enjoy. 

Sweet Potato Hash

By Alexandra Rogers

Ingredients

Olive oil

2 cups sweet potatoes, cut into roughly 1/4" cubes

2 cups zucchini or other summer squash, cut into roughly 1/4" cubes

2-3 teaspoons garlic, minced

1/4 cup pine nuts

Pinch of cumin (optional)

Pinch of cayenne pepper (optional)

Salt & Pepper

Recipe

Heat enough oil to coat the bottom of a large saute pan over medium-high heat. Once the oil is hot, add sweet potatoes. Cook the sweet potatoes for approximately 3 minutes. Add zucchini and cook for 5 minutes, stirring infrequently so the vegetables have the opportunity to caramelize a bit. At this point, the sweet potatoes should be almost tender--able to be pierced easily with a fork. Add the garlic, cumin, cayenne, salt, pepper and pine nuts and stir to combine. Cook for at least 3 minutes, until garlic softens and cooks  a bit, and until potatoes are tender enough to eat. Serve hot. Makes 2 servings.

Possible Add-ins: Diced red onion (1 cup), red or orange bell peppers, other types of squash (e.g. patty pan)

Superfood Soup (Sweet Potatoes, Kale, Lentils)

Although a warming soup made of super foods needs little excuse, here are mine: I have a cold right now. It's winter. Oh, and also, we just got done with Christmas and are heading into a time of year where New Year's Resolutions (and a gym membership for this girl) are looming.  

Time for a super healthy soup. 

This soup is incredible. The three main ingredients kale, sweet potatoes, and lentils are all considered "super foods."I just don't think you can go wrong here. Low in fat, high in everything good. 

As an added bonus, this soup is fairly quick to prepare and incredibly simple. If you prep all the ingredients beforehand you really just have to throw things in and set a timer. Make sure to make enough for leftovers, as you'll definitely want them . The end result is garlicky, healing, and apparently--unlike most things I like when I'm sick--very, very good for you! 

Red Lentil Soup with Sweet Potatoes and Kale


By Jen, from Eating Clean

Ingredients
1 tablespoon olive oil

1 medium white or yellow onion, chopped
2 cloves garlic, finely chopped

5 cups water

1 cup red lentils, rinsed and drained

2 teaspoons sea salt

1 1/2 teaspoons ground coriander
1 1/2 teaspoons bittersweet paprika
3/4 teaspoon ground cumin
12 ounces fresh sweet potatoes, peeled and cubed (2 cups)
4 cups chopped fresh kale leaves (stems removed)
Freshly ground black pepper

Recipe

In a large pot or dutch oven, heat oil over medium heat. Add onions and cook for approximately 5 minutes. Next, add garlic, cooking for about 30 seconds and stirring to combine with onions. Add all spices and salt, stir to combine. 

Next, add lentils and stir to coat with spices, onions and garlic. Pour in 5-7 cups of water (depending on how thick you like your soup--add less water for thicker soup). Bring to a boil, then reduce to a simmer and simmer, uncovered, for 10 minutes. Add sweet potatoes and simmer until tender, about 10-12 minutes, then add kale and simmer for about 5 minutes. Crack fresh black pepper lightly over the soup and serve hot.