Sweet Potato Hash: The Perfect Post Holiday Dish

If you're anything like me, you have food left over that is STILL uncooked from the Thanksgiving holiday. I happen to have two large bags of sweet potatoes left sitting in my pantry.  I don't believe in letting food go to waste. There are many dishes that can be made with sweet potatoes. In fact, I think we can all agree that yams are the official vegetable of the holiday season!  I set out to make a flavorful dish that would not only utilize my left over sweet potatoes; but can also include a host of other veggies -- onions, green pepper, celery and carrots, you name it! 

I quickly thought of Sweet Potato hash. My recipe is a simple recipe of cubed sweet potatoes, left over vegetables and smoked tempeh. I used left over veggies from my fridge -- diced onions, celery and carrots. Then, I added in my favorite spices including garlic, thyme, rosemary, kosher salt, pepper; and drizzled the mixture with a little EVO.  I also used Ethopian Berbere seasoning because it tastes great on EVERYTHING. A pinch of dark brown sugar topped off my potato mix. 

I dropped the sweet potato and veggie mixture onto a roasting pan and baked it in the oven at a temperature of 450 for 50 minutes. The key to a perfectly roasted hash is foil. Cover the mixture with foil for the first 35 minutes to lock in moisture and soften up the potatoes and veggies.  Finish up uncovered for the final 15 minutes to crisp things up. 

The finished product will be a flavorful pan of roasted sweet potatoes and mixed vegetables that you can enjoy for breakfast or as a side dish for dinner. Allow the hash brown roast to sit for 5 minutes to cool prior to serving. Top with ketchup if desired.