Frugal Root Veggies: Sweet Potatoes

One of the best things about the colder weather is the abundance of root vegetables.  Most people are very familiar with the white or Irish potato and carrots, but there are so many interesting root vegetables around.    One of my favorite is the sweet potato, a nutritional powerhouse packed with vitamin A and fiber.  Sweet potatoes have much less impact on spiking blood sugar than white potatoes, serving as a great starch for a fall or winter meal. In fall and winter, sweet potatoes are relatively inexpensive per pound and keep well when stored in a cool dark environment. I prefer sweet potatoes prepared in savory dishes rather than with sugar and will pair it with spice, as in chipotle sweet potatoes, and sweet potato black bean chili. I also like to make a side dish of sweet potatoes, paired with peppers, spinach and onions, cooked like a hash.  This is great as a holiday side dish or as a breakfast hash with poached eggs.

Sweet Potato Hash

2 medium to large sweet potatoes, peeled and cut into 1/2 inch cubes
1 red bell pepper, seeded and diced into 1/2 inch cubes
1 red onion, chopped coarsely
2 slices turkey bacon
2 t olive oil
about 5 oz. baby spinach leaves

In a large saute pan, brown the turkey bacon until nearly crisp.  Remove from pan, chop into small pieces and set aside. In the same pan, add olive oil.  Over medium-high heat saute the vegetables (except spinach) until they are tender but with some bite.  Add spinach leaves and toss until spinach is just wilted, about 2 minutes.  Season with salt and pepper and stir in the bacon.  Note: you can use pork bacon and no olive oil.

shared at Frugal Friday, Tempt My Tummy Tuesday, Grocery Cart Challenge, Ultimate Recipe Swap, and Food Renegade