Tuesday, July 13, 2010

Sweet Potato Hash

This recipe is modified from Better Homes and Garden's April edition. My mom brought this along with her on her visit and reading it on the plane decided that we needed to make this together while she was in town. Well we never got around to it with all of our fun boat trips and sight seeing, but I did make time for it this past week for a dinner guest.

This dish was deliciously simple and colorful- which makes me feel like I'm getting a lot of nutrients. The health benefits of sweet potatoes are many, as for swelling, arthritis and so forth, and if the claim made by Samantha in Sex and the City 2 is correct, then they may also have a hormonal balancing effect as well that eases the symptoms of menopause, though I haven't come across any 'real' claims yet.

1 large sweet potato, peeled and cubed
1 tbs olive oil
1/2 cup of frozen corn
1 green pepper, diced
1 red bell pepper, diced
1/2 cup black beans (pre-cooked, canned or soaked and boiled the night before)
1/2 cup salsa
1/2 cup sour cream or plain yogurt
avocado (optional)
spices: cilantro, chilli powder (optional)

1.) Briefly boil the sweet potato, maybe 5 minutes, until it's tender, but al dente. Drain.
2.) Heat oil in a skillet, add the potatoes and cook until starting to brown.
3.) Add other vegetables and beans to the skillet and continue cooking for several minutes, until peppers are soft.
4.) Stir together the sour cream and salsa. Serve the hash with the salsa mixture, fresh cilantro and sliced Avocado.

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