We love this recipe for Sweet Potato Hash because it is flavorful and filling, and has a little heat and a little sweetness. Author Christina Nifong suggests serving it as a side to some pan fried pork chops or a slice of toast and a dish of homemade applesauce.
- 4 Tbsp. butter (or cooking oil of choice)
- 3 cups peeled and diced sweet potatoes
- 1 cup onion, diced
- 1/2 cup green pepper, diced
- 2 jalapeño peppers, seeded and minced
- 1 cup chicken or vegetable broth
- 2 Tbsp. ketchup
- 2 tsp. yellow mustard
- 1 tsp. freshly ground black pepper
- 2 tsp. fine sea salt
- handful of cilantro or parsley, minced (optional)
- 4 eggs, fried (optional)
- In a large skillet or Dutch oven, melt butter. Add sweet potatoes, onion and peppers and sauté until veggies are tender, about 10 minutes.
- Add broth and seasonings. Cover and cook for 10 minutes, stirring occasionally. Uncover and cook until liquid evaporates, thickening the sauce.
- Divide among four plates and slide a fried egg over the top if desired. Serve warm.
About Christina Nifong
Christina Nifong is a teller of stories, a gatherer of ideas, who has enjoyed a decades-long career as a journalist and features writer. Today, she works from a home office surrounded by the beautiful mountains of Southwest Virginia, freelancing for magazines such as The Local Palate and SWVA Living. Along the way, Nifong worked in such exciting places as Albania, Vienna, Austria, Boston, New York, Los Angeles, Atlanta and Raleigh, N.C. Nifong has written stories about presidential races and poverty, artists and chefs, yearlong series and award-winning short features. The pieces she loves most are those that introduce readers to new concepts, intriguing people and excellent writing.Ten years ago, she landed in Roanoke, Va., with a husband and a gaggle of kids and a yearning to learn more about the local food movement that was just beginning to germinate. In the last decade, Nifong has become a committed locavore, with a garden that covers much of her postage-stamp yard and five chickens who roam through it all. She recently spent a year writing about food for The Roanoke Times.She’d love for you to become a follower of http://christinanifong.com (click the “Follow” button on the bottom left of the home page).