First, I'd like to say that I'm a foodie and love all meals and pretty much anything that has to do with food but, brunch is by far one of my very favorite meals! Typically I'm a healthy eater, but I also believe that it's ok to enjoy certain foods once in a while. So when I do, brunch is at the top of my list. It is one of those times where I give myself permission to indulge without feeling guilty, and also when gathering at our Italian family events, but that's a whole other story. 😊 In my opinion, brunch is a foodies dream because you get to eat sweets, savory and everything in between all at once. Those that know me well notice that I have a sweet tooth, but I don't like to eat sweets for breakfast except when I have brunch - the meal where everything works well together and is scrumdiddlyumptious!
This morning, we decided to make sweet potato hash, which we add to various dishes. Not only do we bake them to enjoy as a substitute for corned beef hash for breakfast, but we also enjoy these baked little gems mixed with quinoa or farro, spinach and 2 to 3 other fruits and/or vegetables of your choice- whatever you are in the mood for, topped with roasted nuts (also your choice!) We like roasted hazelnuts, pumpkin seeds, and/or walnuts! At times, we also like to add fresh tuna, salmon or grilled chicken.
About Sweet Potatoes: Sweet potatoes have a naturally sweet flavor and are starchy root vegetables that are grown worldwide in various sizes and colors. They are rich in various vitamins and minerals such as, Vitamins C, A, E, potassium, calcium, magnesium and high in antioxidant, beta carotene. They are also high in fiber and low in calories.
In the World of Nutrigenomics: Antioxidant, beta carotene, is one of the most important food crops known as a carotenoid. Carotenoids are yellow, orange, and red organic pigments that are produced by plants and algae. These pigments give plants, vegetables, and fruits their characteristic color such as, pumpkins, sweet potatoes, and carrots to name a few. Carotenoids act as a type of antioxidant for humans. Beta carotene is a provitamin A carotenoid, which is metabolized, or broken down in the body and converted into vitamin A. Research shows that eating a carotenoid-rich diet, including beta carotene, is essential for growth, immune system function and eye health. Carotenoids must be consumed through the diet and are best absorbed with fat.
Below is our recipe for baked sweet potato hash - simple and easy. Feel free to add other ingredients into the mix such as peppers, celery and/or sausage for example. If you don't like onions, you can substitute with leeks, carrots or mushrooms. For us, less is better. Our breakfast this morning was with homemade gluten-free whole grain seeded bread, topped with sweet potato hash, poached egg, fresh basil from the garden and a sprinkle of extra virgin olive oil.
Pasqualina’s Roasted Sweet Potatoes for various dishes!
Yields: 3 to 4 servings
Prep Time: 20 minutes
Baking Time: 45 to 55 min
3 medium sized sweet potatoes, rinsed, peeled (or not), cut into small dice
3 large cloves of garlic
3 tablespoons extra virgin olive oil plus more for sprinkling
2-3 sprigs fresh rosemary
Pinch sea salt plus more for sprinkling
Pinch of ground black pepper
1/2 medium white onion, cut into small dice*
Fresh basil leaves as garnish
Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
Blanch sweet potatoes for 2 to 3 minutes, remove and rinse under cold water. Place them on a clean kitchen towel to dry for a few minutes.
Place cut potatoes, garlic, olive oil, rosemary, salt and pepper in a bowl and mix well. You can add onions at this point. See notes below. Transfer ingredients onto prepared baking sheet and top with a sprinkle of olive oil.
Baked for 45 to 55 minutes, turning the potatoes halfway through.
* You can add the diced onions to the sweet potatoes and bake. We like to caramelize them and then add to the already baked sweet potatoes. Caramelize onions in a skillet with some extra virgin olive oil then add the roasted sweet potatoes and stir to combine.
* For farro or quinoa, cook them according to the package then add the sweet potato hash and additional fresh greens of your choice. Add extra virgin olive oil, salt and pepper to taste and mix well before serving.
* Store sweet potato hash in an airtight contain and refrigerated for up to 3 days. Reheat in a skillet or on a baking sheet in the oven.