I just received a new cookbook, The Vegetable Dishes I Can’t Live Without, as a birthday gift from my son. I haven’t looked at it thoroughly yet, but the recipes I’ve glanced at look really good. I wanted to make sweet potatoes as a side dish on Easter Sunday, and found a recipe for Sweet Potato Hash with Smoked Tofu and Red Onions in the book. I can’t get past the texture of tofu, but decided that this recipe otherwise looked good. It turned out to be a great side dish with our Easter ham.
One of the nice things about making this dish is that you can (and, in fact, should) bake the sweet potatoes in advance. Once you have cooked sweet potatoes, the rest of this goes together pretty quickly.
- 1 pound sweet potatoes
- 3 tablespoons olive oil
- ⅓ cup chopped onion
- ½ cup chopped bell pepper
- salt and pepper to taste
- 1 tablespoon balsamic vinegar
- Bake, boil, or steam the sweet potatoes until they just begin to soften. Allow to cool. Peel and dice.
- Heat olive oil in a large skillet. Saute onion and bell pepper until they begin to soften, about 7 minutes. Add diced sweet potato and continue to saute until the sweet potatoes are heated through and the vegetables are brown. Remove from heat.
- Season with salt and pepper and the balsamic vinegar.
- **Note that the prep time includes baking and cooling the sweet potatoes.