Purple sweet potatoes are my new favorite. Colorful veggies are so healthy, and the more colorful, the better. I like to mix deep purple with the bright orange sweet potatoes. Garnished with a fresh green herb, this dish is as pretty as it is delicious. Serve with eggs or as a side dish with your favorite entree.
Purple and Orange Sweet Potato Hash
¼ cup olive oil
2 large sweet potatoes (purple and orange), peeled and cubed into small ½-inch pieces
½ cup red onion, chopped
½ cup red bell pepper, chopped
½ - 1 chipotle en adobo, minced
2 large cloves garlic, minced
Kosher salt
Fresh cracked black pepper
Chopped fresh Italian parsley
Grated parmesan cheese (optional)
Heat olive oil in a large skillet over medium heat. Add potatoes with a generous sprinkle of kosher salt, and sauté for 10 minutes. Add onions, bell pepper and chipotle, along with a little more salt. Cook for about 10 more minutes, stirring frequently, until potatoes are tender (Don’t panic if pan becomes a little dry. Add more olive oil, if desired. Just keep stirring.). Turn heat to high, and cook for additional 2 minutes or so until potatoes begin to brown and crisp. Add garlic during last minute or so of cooking.
Remove from heat, and add parsley. Adjust seasoning, and garnish with parmesan cheese, if desired.
