I’m having a hard time believing that Thanksgiving is so near! In fact, my favorite holiday is exactly 2 weeks from today! That’s right–Thanksgiving is my favorite holiday. First of all, it combines my 3 favorite f’s: family, food, and football. Secondly, as much as I love giving (and receiving) gifts at Christmastime, the stress that often accompanies finding and purchasing gifts can cloud the real meaning of the holiday. At Thanksgiving, the purpose is clear and simple: spend time with the ones you love and give thanks for the many blessings that life has to offer. Oh yeah, and eat until you burst. What a wonderful message!
So over the next couple of weeks, I’ll try to share with you as many Thanksgiving-style recipes as I can! The holidays are certainly a time to indulge and enjoy our favorite seasonal dishes, but that doesn’t mean that all of our favorite foods have to be unhealthy–i.e. loaded with obscene amounts of butter and sugar–and, therefore, belly-ache-inducing. For example, this Sweet Potato Hash is full of flavor, healthy veggies, and a small amount of healthy fats.
Did I mention that it’s also delicious?
When I was younger, the only time I ate sweet potatoes was at Thanksgiving and always in the form of traditional sweet potato casserole. Don’t get me wrong, I love sweets but this particular dish was never really my thing. Your typical sweet potato casserole recipe calls for oodles of brown sugar, butter, and marshmallows, which I always thought was overkill. As a result, I refused to eat sweet potatoes for years because I equated them with the uber-sweet casseroles I had tasted (and secretly hidden in my napkin) as a kid during the holidays.
Now I absolutely love sweet potatoes; it’s definitely one of my top five favorite foods. However, I’ve realized that I prefer to use this sweet ingredient in savory dishes like this Rosemary ;Sweet Potato Hash. ;I can already envision this hash being served for breakfast on Thanksgiving morning or as a side dish during that most wonderful meal of the year: Thanksgiving dinner.
Speaking of which, I have some exciting news to share….
Beth of Tasty Yummies ;has asked me to contribute a recipe to her A Very Tasty Thanksgiving series! Tasty Yummies is one of my favorite sites for allergy-friendly recipes and inspiration, and I’m extremely honored that Beth invited me to participate in this series while she’s away. Be looking for my post in the next couple of weeks (don’t worry, I’ll let you know when it’s coming) because I have a very special recipe to share In the meantime, you can click here to learn more about this festive series (which begins today) and to check out the amazing recipes and holiday tips that other wonderful bloggers have contributed!
Now for that Rosemary Sweet Potato Hash recipe…
- ½ Tbs. coconut oil
- 1 large sweet potato, rinsed and chopped into 1-inch cubes
- 1 red bell pepper, chopped into cubes
- 1 green bell pepper, chopped into cubes
- ½ yellow onion, diced
- 1 large clove garlic, minced
- 1 Tbs. chopped fresh rosemary
- 1-2 tsp. chopped fresh thyme
- ½ tsp. sea salt
- a couple shakes of cayenne pepper (optional)
- pepper, to taste
- Heat the coconut oil in a non-stick pan or skillet over medium heat.
- Add the sweet potato, toss to coat in coconut oil, cover, and cook for 5 minutes.
- Remove the lid and add the rest of the ingredients. Stir to ensure that everything is coated in oil.
- Cook (uncovered) for 10-12 minutes, stirring often.
- When the sweet potatoes are beginning to brown, remove the pan from the heat. Taste and add additional seasoning as needed.
- Serve and enjoy!