While my home state of Texas is known as land of smoked brisket and chili, there are countless heirloom varieties of root vegetables, peppers and other garden gems that can thrive in our oftentimes inhospitable climate. Variations of this dish can be found in high-end steakhouses throughout Texas and is an amazing accompaniment to grilled game meats. On it’s own it is guaranteed to satisfy any herbivore with true north of the border flair and depth of flavor.
Further Food Nutritionist Commentary:
By Pegah Jalali
Mexican Spiced Sweet Potato Hash
1 ½ cups sweet potato (skinned and diced)
2 tablespoons water
1/2 medium red onion (diced)
1 cup yellow corn kernels
1 large jalapeno (diced)
2 medium carrots (diced)
3 cloves garlic (minced)
2 tablespoons olive oil
½ teaspoon cumin
½ tablespoon chili powder
½ teaspoon cayenne
1 tablespoon Mexican oregano
½ teaspoon cracked pepper
Optional toppings: fresh cilantro, crumbled Cotija cheese, squeeze of fresh lime juice
- Microwave sweet potato and water for 2 ½ minutes on high, until slightly softened.
- Combine sweet potato, onion, corn, jalapeno, carrots and garlic in large bowl and toss with olive oil.
- Sprinkle with seasonings and stir until combined.
- Heat a large skillet over a medium-high flame.
- Add sweet potato mixture, stirring every minute or so until a slight char forms on vegetables (about 5-6 minutes).
- Add toppings, if using, and serve immediately.
- ¡Come Bien!
Per Serving: Calories: 136 ; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 135mg; Potassium: 325mg; Carbohydrate: 18g; Fiber: 4g; Sugar: 5g; Protein: 2g
Nutrition Bonus: Vit A: 224%; Calcium: 10%; Vit C: 10%; Iron 7%
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