I began my #SOUL30 journey this month in an attempt to keep up the healthy habits I adopted when I tried Whole 30, but with a little flavor adding foods that I already love. Sweet potato season is here and I couldn’t be more excited. I won’t be enjoying my grandmother’s sweet potato pie this month, because I can’t have any added sugar, but I will still be enjoying my favorite vegetable. Since I can’t have any added sugars, I have found fruit juice to be my best friend this month, especially when I need a little sweetness added to my food. That’s how I came up with this hash.
I was craving sweet potatoes, and while I love mine totally unhealthy with brown sugar and all the works, this version did the trick for me and hash become one of my favorite side dishes, and favorite base for my breakfast bowls. This makes enough for two servings unless you eat it by itself. (Which I do sometimes.) But I like to use it as a side dish at dinner and if I eat it for breakfast, I will add spinach and turkey sausage to it, and a scrambled egg on top.
Orange Rosemary Sweet Potato Hash
2 strips of bacon (use 1 Tbsp of oil if you don’t eat bacon)
1 large sweet potato, peeled and diced small
1/2 onion, chopped
1/4tsp. Ground Cinnamon
Salt & Pepper, to taste
1 stem of fresh rosemary
Fresh Juice, of 1/2 orange (about 2 Tbsp)
In a small non-stick pan, cook bacon until crispy. Remove from pan and set aside. On medium heat, add to the bacon fat, the potato, onions, seasonings and rosemary. Cook until potatoes soften, about 10-15 minutes. The outside should still be a little crispy. Remove the rosemary stem. Chop bacon, and return to pan, and add orange juice. Cook for 1-2 more minutes coating the potatoes with the juice. Adjust seasonings if necessary. Serve.
What’s your favorite sweet potato dish?