Sweet potatoes, you poor things, right? Nominee for best supporting actor at the Thanksgiving table and maybe another dish in autumn or winter. Humble little guys. And delicious and healthy while we’re at it.
You’re a little like Rachael Leigh Cook in She’s All That: under-appreciated, but when you get all dressed up, we realize how gorgeous you are after all.
So what if it’s a little sweltering outside? Sweet potatoes, my darlings, you’re always welcome in my kitchen.
Spinach, sweet potato and sausage hash
Fresh spinach — as much as you want
Two medium sweet potatoes, washed and peeled
3/4 lb. sweet italian chicken sausage
1/2 of a small, sweet yellow onion, finely chopped (optional)
1/2 tbsp. ground cinnamon
Salt and pepper to taste
Chop sweet potatoes into bite-size chunks. Cook over medium-high heat for five minutes, then add chopped onions. Cook both until exterior is golden and interior is soft (about 20-25 minutes total, stirring occasionally). Add cinnamon; stir to combine.
In a separate pan, prepare sausage over medium heat until thoroughly cooked (about 15 minutes). Add spinach and mix to combine.
As spinach wilts, add onions and sweet potatoes to the mixture. Combine, then add salt and pepper to taste.
As for wine? Go with a chilled Riesling if you like white, or a Zinfandel if red’s your fave. Outside the wine arena, I bet a hard cider would complement things.
PS — Leftovers are great for breakfast the next day too: just add an egg on top.
Now your turn! Any sweet potato dishes you love?