Posts Tagged ‘sweet potato’

Sweet Potato Hash With Fried Eggs

Well, I just sweated all over Pacific Beach thanks to a new-to-me fitness adventure I tried this morning. Yikes.

…More on that tomorrow. In the meantime, let’s talk about sweet potatoes!

IMG_3566

I love most veggies, but sweet potatoes? The best. Definitely my favorite.

You may not know this about me, but since grad school, I’ve been known to eat one sweet potato every day.

Every. single. day.

It’s really amazing I’m not orange yet. For that I’m grateful.

You may also not know that when I first started blogging, I had it in my head that I was going to be a full-time, snap a pic of every meal, develop fancy recipes never before imagined by another person, type of blogger.  But eventually, I realized that really, I’m not.

It doesn’t come naturally to me. I LOVE food, no doubt about that, but creating new, picture-perfect recipes? Eh. Not really where my passion lies, even if I do want to eat all the things, and have a soft spot for amazing photography of a good cupcake.

Writing – that’s what comes naturally to me, but about…. you know. Other stuff (running and messy relationships and inspiration for you and me). And so in recent years/months, I’ve slowed my roll in sharing recipes, with the exception of course if it’s something I’m super excited about. (Like those soft baked pretzels? Oh heck yes – I danced around the kitchen after making those babies.)

And I think that’s fine. I write because I’m a writer, and I feel most comfortable and jazzed about sharing my experiences, not necessarily being creative with roasted chicken. No judgment.

But alas.

IMG_3565

Here we are –  a recipe, starring sweet potatoes. I hope you don’t mind.

I whipped up this sweet potato hash last week after buying  a bag of embarrassingly tiny sweet potatoes,  like too small to reasonably serve just one per person, roasted and split open like a baked potato (i.e., my go-to form of serving them).  Instead of being annoyed Trader Joe’s interrupted my routine, I figured I’d just make the whole darn bag at one time. Very efficient.

I consider myself a bit of a sweet potato expert, mind you. I think eating one the size of my face as a whole meal warrants that. In case you’re keeping track, I’m also a pancake expert. That’s probably the extent of my expertise at this point in my 27 years, soooo I’m going to own it.

Oh, wait  – and brunch. How could I forget?!

Brunch too.

So this hash recipe puts it all together! Topped with eggs, you can certainly serve it alongside some pancakes at a giant brunch. Granted we ate this for dinner, but either way. Universally delicious, particularly when topped with dippy fried eggs. It even tricked my boyfriend into liking sweet potatoes in a form other than fry. Now that totally warrants sharing, even for a faux food blogger, right? 😉

Happy humpday!

Sweet Potato Hash With Fried Eggs

Ingredients

  • 1 tbsp olive oil
  • 3 pounds sweet potatoes (I used one whole bag from Trader Joe’s, or else that’s about 3 large ones), peeled and cubed
  • 1/2 white onion, diced
  • 4 ounces white mushrooms, diced (optional)
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • 4 large eggs
  • cooking spray

Directions

1.  Heat a medium-sized pan with olive oil. Add sweet potatoes and cook on medium flame until start to brown and soften (approximately 15-20 minutes). Stir occasionally as they cook, seasoning with garlic powder, salt, and pepper. Move potatoes to another bowl and set aside.

2. Add onion to pan (add more olive oil or cooking spray if pan seems dry and onion is sticking) and begin to cook. As onion begins to look more soft, add mushrooms. Once mushrooms and onions look soft and have begun to caramelize, add potatoes back to pan and mix together.

3. Continue cooking on low flame, tossing together and adding more salt and pepper if desired. In a separate smaller pan prepared with cooking spray, fry 4 eggs. Season with salt and pepper, and cook until whites are no longer loose, and yolks are intact but still wet (i.e., not sliding all over the pan, but wet enough that you can dip into).

4. Once eggs are done, add potato mixture into bowls and top with two eggs each.

Serves 2

Slow Cooker Sweet Potato Risotto

Thank you all for your sweet words about Monday’s post on my race! You’re the best.

A race recap is coming SOON as I can pull myself together from the pancake/run-drunk + s’mores birthday cake high I’m currently riding, but in the meantime….. image

A recipe! A couple of weeks ago, I was at the farmers market with a friend when we started talking about our mutual love for sweet potatoes.

I’m sure I’ve told you guys before, but I have a sweet potato just about every day, in some form or another. Anyways, my friend mentioned she’d just made a risotto-esque recipe starring those orange beauts!

Um, HELLO.  I immediately asked her to share the recipe with me.  I love risotto, AND sweet potatoes… plus I was using last week (when I made this) to carb-load before my half.

Yes- I carb loaded for a full week. Don’t judge me.image

I couldn’t wait to make this baby!

The recipe my friend had made used barley, but I’m more of a brown rice fan. I decided to experiment after doing a little research to make sure that it was actually possible to cook rice in a crock pot. Turns out you can! Easy peasy.

Apparently someone took pity on those of us without access to a rice cooker. 😉

Not exactly the traditional, Italian recipe for risotto like I’ve made in the past, but filling and tasty…. which sort of makes me think of fall, even though I’m pretty sure fall never touches San Diego. Plus, plenty of leftovers for lunch the rest of the week!

Ya’ll know I love a no-hassle work-day lunches.

image

Seriously, yum! And gluten-free to boot, if you’re into that sorta thing.

Enjoy!

Slow Cooker Sweet Potato and Brown Rice Risotto

*inspired by this recipe

Ingredients

  • cooking spray
  • 1 large sweet onion, chopped
  • 1/2 tsp garlic powder
  • 12 ounces sweet potatoes (about 2 medium), peeled and roughly chopped
  • 1 1/4 cups uncooked brown rice
  • 1 tsp dried thyme
  • 7 ounces frozen roasted peppers mixture (i.e. half of a standard size bag)
  • salt and black pepper, to taste (most likely 1/2-1 tsp each, depending on preference)
  • 4 cups chicken broth
  • 2 tbsp grated Parmesan cheese (optional)
Directions 
1. Coat basin of slow cooker with nonstick cooking spray (could also use 1 tsp of olive oil). Saute onion with garlic powder in a small pan until almost translucent.
2. Add sweet potatoes to slow cooker seasoning with salt and pepper to taste, followed by rice, frozen peppers, thyme, salt, and pepper. Add onion and then evenly pour in 3 cups of broth. Cover and cook on low for 4 hours.
3. In last 15 minutes, add 1 cup of chicken broth and stir. Recover and finish cooking. Serve warm topped with Parmesan cheese.
Serves 4-6

Baked Sweet Potato Fries

Snack time!image

I love sweet potatoes in a big way. I mean, Paleo or not, LOVE!

Since grad school back in New York City, I’ve been known to make whole meals on a giant sweetie potato alone. To this day even, I have one almost every day, usually baked and plain, topped simply with some salt and pepper.

And I’m kind of a snob about them. image

I can tell a sweet potato from a yam, have perfected the art of zapping a tater in the microwave to eat during lunchtime at work, and it makes my skin crawl if I see someone drown their baked sweet potato with brown sugar (I’m looking at you, mom).

And sweet potato fries? Well, they’re my jam.image

I like them even better than regular french fries, absolutely drenched in ketchup-y goodness. Oh, and they’re perfect for snacking while in the midst of, say, a Paleo challenge.

Make ’em!

Baked Sweet Potato Fries

Ingredients

  • nonstick cooking spray
  • 1 medium size sweet potato
  • salt + pepper
  • KETCHUP! (optional)

Directions

1. Pre-heat oven to 425 degrees. Wash and slice potato horizontally, starting on one end and working your way to the other end (slices shouldn’t be paper thin or too thick). If potato rounds are very wide, slice them in half or quarters.

2. Cover a baking sheet with tinfoil and place potato rounds on top, face up. Spray potato rounds lightly with cooking spray (can also drizzle with olive oil instead), and season to taste with salt and pepper.

3. Bake for approximately 20 minutes, or until sweet potato rounds have crisped up and formed some black spots. You can cook them longer if you like your “fries” crispier.

Serves 1

Hump day

What is with this hump day, folks? I’m exhausted.

Are we sure it’s not actually Saturday?

I took today off from the gym, and instead walked to work! It’s only about 2 miles round trip, and after being planted at a desk for approximately 8 hours in the office, it’s always nice to stretch your legs and have some fresh air whipping you in the face. Plus, if you really want to know, my booty is usually so sore at the end of the day, from too much sitting in uncomfortable office chairs.. That’s probably not a good sign.

You know what is a good sign though?

Hello, Christmas.

My office lobby (and that of every single other office building in the nation’s capita) is now officially ready to deck the halls and all that jazz. I’m down.

Unrelated question, but is it considered professional work attire if you have  tiny red and white candy canes on your socks? You know, just curious.

Internet was being super spotty at work, so by the end of the day I was very ready to be in my own apartment where the wireless connection wasn’t crashing every 10 minutes (not kidding). I was hangrypants when I got home but  since I was supposed to meet my friend Beth for dinner (may her blog RIP), I decided to just whip a little snack.

Um, I’m not sure if we have the same definition of snack, but  sweet potatoes rank pretty high on my list.

Is that going too far? Too bad.

And I’m not fancy, so it got zapped in the microwave for 6 minutes and then topped with salt, pepper, and a little butter and that’s it. I’ve been obsessed with sweetie potatoes since senior year of college, and I used to eat one (at least) daily. Sorta like another blogger out there.

Anyways, poor Beth ended up getting stuck waiting at home for a delivery, so we had to rain check our plans. That obviously meant pot roast leftovers time. 

I feel like a mega grandma by the fact that I not only suddenly like pot roast, but also can cook a pot roast – what am I, Mrs. Brady? It’s just so good. Especially now that the weather has taken a turn for the chilly.

But seriously… I’m still hungry now.

That should be inscribed on my tombstone someday.

Looks like I need to dig out a snack (or five) to nibble on while I write Penpal his nightly email.

He and I email back regularly while he’s deployed, and I’m pretty sure that my correspondence to Penpal could probably provide mass entertainment for all of the troops serving alongside him in Afghanistan. You know, due to my fondness for rants on the latest book I’m reading, or tangents about my favorite snacks of the moment. Basically I write him his own personalized blog post every night, minus the photos. Because I’m so fascinating.

Time make some cocoa and get cracking on that email. Have a good night!!

 

Do you ever find that you’re more hungry on days you have not worked out??

Monday updates.. er, things

Couple updates kiddos..

1. On  A Pink Typewriter is now on Twitter, because I always like to show up fashionably late to the party. Follow me: @onapinktypewriter!

(Hi, Cupcake!)

If you think I’m amusing here, just imagine what I’m like in real-time.

2. Do you remember that freelance article I worked on this summer about untraditional wine pairings?  Well, it’s finally live!

Check it out here on Snooth.com, a wine lovers’ website, and feel free to leave a comment. 🙂

3. All I want right now is an extra large serving of my mom’s sweet potatoes… I guess you’d call it a casserole. With marshmallows. A marshmallow casserole. 

Whatever it’s supposed to be called, it’s delicious. And I wish TSA would have let me bring home its leftovers via my carry-on bag Saturday. It’s my favorite part of Thanksgiving. You know, besides all the family and stuff.

4. I’m can’t stop thinking about the latest book I’m reading, The Marriage Plot by Jeffrey Eugenides.

(source)

I started it on Wednesday while I was flying to Las Vegas, and  then picked it back up Saturday on my flight back to D.C. I’m halfway done and when I am, I’ll post a review for you guys. Reader’s digest version so far: there’s been a couple of off color, awkward moments in the storyline, but for the most part this book has been great so far… especially considering that the main character is an English major, like me. Apparently we English majors are hopeless romantics and suckers for a good story. Guilty.

5. I tried combining the two stuffing recipes I was drooling over prior to Thanksgiving, and it was delicious…. but I didn’t break up the pieces of bread into small enough pieces so we ended up with more of a soft, bread casserole type situation. 

One day I’ll follow recipes like a good girl.

6. My mom is mailing me my waffle iron! I’ve had it for ages, but it’s been sitting in a box in my parents’ garage in Vegas. I was going to smuggle it back to D.C. in my carry-on (like the sweet potatoes), but my mom was afraid they’d think consider it a weapon at airport security and take it from me. Whomp whomp.

7. I’m kind of obsessed with my camera.

Pretty Vegas sunset snapped last Wednesday. 😀

Ugh. I want to take it with me everywhere.. too bad it’s so awkward to carry around when I’m also lugging a laptop to work.

8. I’ve got some big goals for the blog (and myself as a blogger). To start off with, I plan to start posting more frequently (like twice a day on some days!), and I’d love to hear about anything you all might be interested in reading about for future posts.

And by the way- thank you to everyone who’s messaged me or left comments on the blog… each one means a lot to me!

 

What are your updates today??

1 2