Since we have started getting sweet potatoes in our CSA box (yay fall!), I have been looking for some new ways to use them. I hit the jackpot when I ran across a recipe for sweet potato hash on Dinner with Daneman. It sounded pretty good, and, more importantly, it was a great way to use up some lingering remnants from last week’s box, so I gave it a shot. I’m so glad I did, because it turned out fantastic!
This is one of those dishes that is more than the sum of its parts. The flavors of the sweet potato, butternut squash, and beets perfectly complemented each other, and the spices deepened the flavor and kept it interesting. As the hubby put it, when you make something that sounds like it’ll be great, and it turns out great, well, no surprise. But, when you make something that sounds good just so you can use up extra veggies, and it turns out to be great, well, score!
Top it with a fried egg, courtesy of the hubby, and dinner was on the table.
Since you can roast the veggies ahead of time, this is totally do-able as a weeknight meal, since the hash itself doesn’t take but a few minutes to throw together. This will definitely be going in our regular rotation, since it should be infinitely adaptable to whatever veggies we have on hand, with just a few tweaks here and there.
Sweet Potato Hash with Beets and Winter Squash
Based on this recipe from Dinner with Daneman
1 medium sweet potato
1 small butternut or other winter squash
1 small red beet
1 Tbs olive oil
2 Tbs butter
1 onion, chopped
1 shallot, minced
1/4 tsp ground cumin
1/2 tsp smoked paprika
1 Tbs chopped fresh parsley
Preheat the oven to 375℉. Wash the beet and sweet potato thoroughly and pat dry. Prick the sweet potato all over with a fork, and wrap them individually with foil and place on a baking sheet. Peel the winter squash and scoop out the seeds. Place in a baking dish with a little water, cut side down. Bake all for 30 minutes and set aside to cool.
While the sweet potato, beet, and squash are cooling, heat the butter and oil in a
pan over medium-high heat. Add the onions and shallot and cook until softened, then turn the heat down and continue to cook until they are beginning to caramelize.
While the onions are cooking, peel the potato and beet and cut them and the squash into small dice. Add the sweet potato and winter squash to the pan along with the cumin and smoked paprika and stir for a few minutes. Add the beet and toss quickly to combine. Garnish with chopped parsley.