Recipe courtesy of The Church Brew Works
Sweet Potato Hash
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 507
- Total Fat
- 23
- Saturated Fat
- 4
- Carbohydrates
- 76
- Dietary Fiber
- 18
- Sugar
- 8
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 325
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
3 tablespoons olive oil
2 cups yams, peeled and diced
2 cups butternut squash, peeled and diced
1/2 cup red pepper, diced
1/2 cup green pepper, diced
1/2 cup onion, diced
1/2 teaspoon garlic, minced
1/4 cup fresh sage, chiffinade
1/4 teaspoon salt
1/4 teaspoon white pepper
4 ounces vegetable stock
Directions
- In a heated saute pan add the olive oil, yams, squash, peppers and onions. Saute until vegetables begin to soften and brown. Add the garlic, sage, salt and pepper. Continue to saute for1 more minute. Do not burn the garlic. Add the vegetable stock and place in a preheated 350 degree oven until all vegetables are completely cooked but still maintain most of their shape and texture. The finished hash should have some moisture to it; a little stock may be added.