I love sweet potatoes. I’m not talking about those marshmallowy sugar bombs you get during the holidays. Those don’t really qualify in my mind. I’m talking about solitary sweet potatoes. I sometimes bake them like a potato and eat with just a bit of salt and pepper. Other times I boil and mash them and eat them with a bit of maple syrup and lavender (they are truly amazing that way let me tell you). I dice them and fry them with regular potatoes, onions and peppers – country style. They are so much tastier than a plain potato. They’re really good with curry too. Oh, my!
Tonight I decided to shred one and make hash browns. Oh WOW! I had half of a large sweet potato left over from a week ago and it needed to be eaten or thrown out. It was really just a very impromptu event. I shredded it, dusted it with about two tablespoons of flour, salt, pepper, onion powder, garlic powder then cooked them in two batches. I used a non-stick skillet in 1 tablespoon of very hot olive oil and a tab of butter. Each batch took about five or six minutes. Then I put them in the toaster oven at 300 for about 10 more minutes. They were so delicious!
I served these with baked bar-b-que chicken breast and an arugula salad. YUM-MEE!
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