Recipe of the Week - Sweet Potato Hash

I was given this recipe from my friend Kate, and she got it from the April 2010 Better Homes and Gardens.  Using the microwave really helps cut down on the sweet potato cooking time.  I love avocado and cilantro, and because this is meatless, it is pretty inexpensive.

Start by cutting 2-3 sweet potatoes into fourths.  I placed them into a glass dish and microwaved them for 8 minutes.  Once they were cooled enough to handle, I chopped them into bite sized peices and put them in a skillet with some vegetable oil.

Then I cooked until a little crispy.  The original recipe called for canned southwestern style corn, but I thought it was better and stretched further using frozen corn and a can of black beans.  After everything was heated through, I sprinkled in some chili powder.  The amount will vary for each family.

Once served, everyone can choose how to top their plate.  Not everyone likes cilantro or avocado although most will like the salsa mixed in the sour cream.  Baby Daniel even liked eating it, smooshed a little without the toppings.  He is a big fan of sweet potatoes and black beans.

As you can see, I like lots of avocado and sour cream with mine. :-)  Here is the link for anyone who wants the whole recipe for Sweet Potato Hash.