Tonight’s main was this hash, inspired by two reasons:
1. My kids love sweet potatoes but were getting a little tired of sweet potato fries (usually I just cut them up into sticks and oven roast them with olive oil, salt and pepper).
2. I decided to go lighter and vegetarian for dinner because over the weekend we hosted two BBQs and definitely had our share of meaty proteins.
The girls (piepie and boss) ate this sweet potato hash right up and didn’t even flinch at the green spinach. It also packs easily for lunch the next day, delicious at room temperature or slightly cool. You could even spice it up by adding cumin, cayenne pepper, coriander, and/or turmeric.
prep: 10 min cook: 10 min yield: 2-4
what you need:
- 2 large sweet potatoes, washed/scrubbed thoroughly
- 1 cup chick peas (cooked)
- 2 large handfuls of baby spinach
- 1 tbsp unsalted butter
- 1 tsp mild tasting cooking oil (I used avocado oil)
- salt & pepper
- cooking oil
what to do:
- Place washed sweet potatoes in a pot and cover with cold water. Bring to a boil then turn down to medium low, parboil (partly cooking) for about 10 minutes. You want them to be tender but not falling apart.
- Once cool enough to handle, roughly cut sweet potato into bite size chunks. (I like to leave the skin on for texture and fibre).
- In a large skillet (best to use cast iron) – on medium high heat, add butter and cooking oil. (If you are using a non-stick pan, use medium heat). Once the butter melts, add the cooked sweet potato chunks and mash slightly with a large fork or potato masher. Lightly brown the sweet potatoes to make them hash-like.
- Add in your chick peas and spinach – stirring to mix everything together – about 5 minutes – once the spinach wilts and the chick peas are warmed, season with salt and pepper to taste.
- Remove from heat and enjoy!