sweet potato hash + sweet potato fries

Let me just start off by saying I'm sweet potato obsessed. I love them, the kids love them and they taste good, what's not to love! Below are two very simple sweet potato recipes where you can adjust the quantities, seasonings and ingredients per your taste.

Whenever Jake is out of town, I tend to make a lot of breakfast for dinner type meals. Usually involving something quick and easy with an egg on top. This sweet potato hash was inspired by an article I read interviewing Daphne Oz on her new book, Relish.

Over medium heat, sauté chopped onion, and add diced sweet potatoes. Cook until softened. Add minced garlic, sautéing for a minute then adding canned black beans. Heat through, 3-5 minutes. Season with salt, cumin, red chili pepper flakes per taste. Top with an over-easy egg and sliced avocado.

I used one small onion, two sweet potatoes, one clove of garlic and one can of black beans. This served me, Lola and Hudson, with plenty of leftovers to spare. Adjust quantities as needed.

When life gets busy, ok wait, life is always busy, I need a fast dinner. And really, who can turn down fries for dinner? These sweet potato fries are a little bit sweet with a lot of heat. The avocado dip is creamy which pairs well with the spicy fries.

Slice 3-4 sweet potatoes into wedges. The smaller you go, the easier they are to crisp. Coat with olive oil, smoked paprika, garlic powder and cayenne powder. Spread onto a foiled lined baking sheet. Season with kosher salt and ground black pepper. Roast for 30 minutes, turning once, until crispy at 450 degrees.

In a food processor, blend 1-2 avocados with lime juice from 1 lime, kosher salt, ground black pepper and hot sauce to taste.

adapted from: Shutterbean