For a long time, I detested sweet potatoes. It didn't matter if they had marshmallows or brown sugar on top, I didn't like them. I've now seen the light and can't seem to get enough of them - but I don't like them so sweet. One of my favorite ways to eat these orange spuds (year round) is to dice them, toss them with with olive oil, salt, pepper, and rosemary, and bake them for 30-35 minutes in a 400 degree oven. With extra roasted sweet potatoes next week, however, I'll be making a hash of sorts - a delicious and pretty easy breakfast dish that helps use up leftovers and extra ingredients.
Saute chopped onions, bell peppers, zucchini, and/or whatever veggies you have on hand in olive oil. Season with salt and pepper. When the veggies are close to being done, add in the leftover roasted sweet potatoes - just to warm them up. Portion out the hash and top with any combination of sausage, cheddar cheese, or a fried egg. The dish itself is vegan, gluten-free, and paleo friendly until you add the toppings, so it's a great option for all eaters in your household this Thanksgiving holiday!
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