Is it okay to eat sweet potato for breakfast?

Sweet potatoes are a highly nutritious food. While many are concerned it might be too many carbs to consume, sweet potatoes provide a form of complex carbs that provides a sustained and stable energy throughout the day. The beautiful orange color is a sign of its antioxidant potential and its ability to help support and maintain a healthy immune system. It’s high in beta-carotene, potassium, good gut promoting fiber, and a number of other antioxidants, vitamins and minerals.

Why did my sweet potato not cook through all the way?

You may have cut them too big or unevenly, which means your potatoes may need more time to cook. You can add a small splash of water to the pan, place the lid back on and allow the sweet potatoes to steam for five minutes if not completely cooked through.

Do you need to peel your sweet potato?

That is totally up to you. If leaving the peel on, just make sure to scrub the skin really well before using to help remove any dirt on the surface.

How do I make sure my sweet potato hash crisps up?

Make sure to remove excess moisture from the potato after washing it with a kitchen towel. Removing that moisture will help the potatoes better sear and crisp in the oil if that is your desired texture.

How do you meal prep this meal?

Prepare the recipe as recommended. Feel free to double if needed. Once cooked, allow to cool and then place in your individually portioned containers. Place in the refrigerator for up to 4 days. To heat them back up, you can add back to a skillet and allow to cook until warmed through again.

Can this meal be frozen?

Just note, that the textures will change a bit after freezing. However, if freezing, place the cooled dish in its appropriate airtight container and place in the freezer for up to a month. Add the portion to a skillet and allow to heat through and crisp back up with a little oil before serving.

Black Bean and Sweet Potato Breakfast Hash

Description

Nourishing and filling, this Black Bean and Sweet Potato Breakfast Hash is smoky and lightly sweet with all the savory breakfast flavors.

Ingredients

Scale

1–2 tbsp avocado oil or olive oil
1/2 yellow onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 large sweet potato, about 1/2 lb in weight or 3 cups diced into 1 inch cubes
1/4 cup sun-dried tomato, sliced
2 tsp smoked paprika
1/2 tsp thyme
1/2 tsp fennel
1/2 tsp cumin
1 tbsp soy sauce, choose gluten-free soy sauce or coconut aminos for gluten-free preparation
1, 15 oz can black beans, rinsed and drained
2 cups kale, chopped
2 tsp maple syrup
Salt and pepper to taste

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Instructions

Warm your oil in a large skillet over medium low heat, then add onions and peppers along with a pinch of salt and sauté until softened.
Stir in your sweet potato and sauté frequently to allow the sweet potato to cook through evenly, about 10-12 minutes. If potatoes are still too firm, add a tablespoon of water, cover your pan with a lid and allow to cook for 4-5 minutes to finish them off.
Once the potatoes are fork tender, add in the garlic and sauté for an extra minute until fragrant.
Fold in your spices and herbs and allow to sauté and coat your vegetables and potatoes well.
Add in your sun-dried tomatoes and soy sauce and continue to sauté for 2-3 minutes to fully combine.
Stir in your black beans, maple syrup and kale and allow to sauté until the kale has wilted. Adjust seasonings as desired and serve.

Notes

Cut your sweet potato small and evenly. We are going for 1 inch sized cubes, and the more even the cuts the more evenly they will cook on the pan.

Feel free to change up the seasonings or vegetables based on what you have on hand.

If heating back up, I recommend the stove top over the microwave as you can help crisp everything back up and make it taste fresher this way. Microwaving is totally okay, it just might make everything more mushy.