A few days into my official training for Freeze Fest and I am hungrier than ever. On Monday night, I cooked myself a pork chop and wolfed it down.
A few minutes later I went into the fridge and found a leftover chicken cutlet and ate that too. These were both accompanied by applesauce and a pile of baby spinach.
Tonight, I turned to my beloved sweet potato for some extra goodness on my plate. I had long heard from my Paleo-loving friends the virtuous nature of the sweet potato. Not only is it delicious but also highly nutritious.
Sweet potatoes are a good source of vitamin A, vitamin C, iron, potassium and magnesium. Further, one serving of sweet potatoes supplies 6.6 grams of fiber.
Compared to a white potato, they have less carbs, less calories and a lower glycemic index.
It wasn’t until my friend Maureen cooked me dinner back in April that I became addicted. She had oven roasted the sweet potatoes with olive oil and cinnamon and they were amazing.
I soon went out and bought myself a baking pan and put sweet potatoes on heavy rotation on my weekly home menu.
But rather than roast them last night, I decided to try a new recipe that turned out to be simple and a quick alternative to patiently waiting and drooling in front of the oven.
I made sweet potato hash, based on a recipe that I found at Nom Nom Paleo.
Here was my version:
- Wash and cut up 1-2 sweet potatoes. Julienne using a mandolin slicer.
- Season the shredded sweet potatoes in a bowl with black ground pepper, sea salt, garlic powder, onion powder and dry herbs.
- Heat up some olive oil in a frying pan over medium heat on your stove top.
- Throw in the sweet potatoes and cook for 2-3 minutes, tossing it gently with tongs. Then cover the frying pan and cook for another 3 minutes so that some pieces are crisp and brown and the majority is tender.
The results were awesome! The seasoning mix elevates the sweet potato without totally hiding its natural deliciousness. It will probably take a few more rounds to figure out the perfect blend but for now it totally made my meal. I ate the hash with some leftover oven-roasted chicken drumsticks, but it is shouting to be had with some fried eggs so that the runny yolk just serves as a first-class dressing to the hash.
Now I am smiling and totally fueled up and ready to get back on the bar tomorrow.