Flipping through the last issue of Gourmet, I was on the hunt for pie recipes. While I did find a couple of pies, I was distracted by a few of the side dishes (the photos in Gourmet are always so lovely… and distracting). You see, I am a sucker for sweet potatoes. From the marshmallow topped Thanksgiving staple to simply roasted in the oven and everything in between (unless it comes from a can. If you are eating sweet potatoes, or yams for that matter, from a can… we need to talk). So when I saw the simple baked sweet potatoes with acorn squash, I stuck a bookmark on that page and went back to my pie search.
[Continue reading...]
Tagged as: acorn squash, brown sugar, fall, gourmet, holidays, nablopomo, sides, squash, sweet potatoes, thanksgiving
While I did want to bake this morning (specifically, scones or biscuits), I did not have the required amount of butter to make either. I could have substituted shortening for all of the butter but I really prefer some butter in my biscuit dough. I also could have made pancakes but decided instead to have a sort of rummage sale breakfast. I used things that needed to be used soon: half an onion left from dinner earlier this week, sweet potatoes that have been on the counter waiting for a purpose, …
D. called it “amazing” so it must have been good. I added 1 small chicken breast diced into the sweet potato to make a sort of “hash” (I’ve also made this with sweet Italian sausage which added a nice savoriness against the sweet potatoes). Topped it with an egg and served with a piece of crusty bread.. I also added half a pear for the sake of having some fruit. It was satisfying, not too heavy and made me feel good because I was using up food that had the potential of remaining neglected.
Sweet Potato “Hash”
(serves 2)
1/2 small onion diced
2 small sweet potatoes, peeled and diced
1 small chicken breast (or sweet Italian sausage)
1/2 tbsp. brown sugar
1/4-1/2 tsp. garlic powder
salt and pepper to taste
Season the chicken breast with salt, pepper, and a little garlic powder. Saute the onion and sweet potatoes, season with salt and pepper and brown sugar. Cook for about 2-3 minutes. Add chicken (or sausage) and cook until chicken is done and sweet potatoes are fork tender.
Serve with an egg cooked your favorite way (I like it with over-easy or over-medium eggs) and a side of fruit.
[Note: I didn't actually measure the brown sugar or garlic powder. I just sprinkled some in. The measurements are approximate but I think close.]
Tagged as: breakfast, hash, sweet potatoes
