I hope you all enjoyed my blogiversary last week, it was fun to share some more details about me with all of you. This week, is the week of Easter and lucky for me, I won’t be cooking at all this weekend. I just get to attend dinner with my family and enjoy it. I will probably be making a nice breakfast for Eric and I on Saturday and the recipe I have today works great for breakfast or for dinner. This was the first recipe I made from my new Tupelo Honey Cafe cookbook and its very simple and delicious. It combines two of my favorite foods, mushrooms and sweet potatoes into a sweet potato hash.
Once your ingredients are prepped, boil the sweet potato for about 10 minutes to cook.
Combine the cooked sweet potato, mushrooms, onions and rest of the ingredients together in a bowl.
Saute over medium high heat until soft and browned.
Serve as a side for dinner, as pictured below, or next to eggs and bacon for breakfast or brunch.
This is such a simple and so tasty dish. The touch of maple syrup really plays well with the flavors and makes it a great accompaniment to breakfast. After the way this turned out, I can’t wait to cook more recipes from Tupelo Honey Cafe.
Here’s the recipe:
- 4 cups water
- 1 large sweet potato, peeled and diced
- 2 tablespoons olive oil
- 1 pound shiitake mushrooms, stems removed and discarded, caps thinly sliced
- ¼ cup sliced green onions, white and green parts
- 2 teaspoons minced fresh sage
- 1 teaspoon hot pepper sauce
- 2 tablespoons tupelo honey
- ⅛ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- Bring the water to a boil in a heavy saucepan. Add the sweet potato and blanch for about 5 minutes, or until the potatoes are just fork tender. Remove the potatoes and transfer to an ice bath.
- Heat 1 tablespoon of the olive oil in a heavy skillet over medium-high heat and saute the mushrooms for 3 to 4 minutes, until just tender, and set aside.
- In a large bowl, combine the sweet potato, mushrooms, green onions, sage, hot pepper sauce, honey, salt, and pepper. In a nonstick skillet, heat the remaining 1 tablespoon of olive oil over high heat and add the potato mixture. Saute for 8 to 10 minutes, until the mixture is caramelized.
- Serve immediately.