Sunday, June 19, 2011
Father Knows Best
Today's dish was inspired by my father, who sent me a recipe a few months ago for a sweet potato hash. It involved sweet corn, black beans, bell peppers, onions, sliced avocado, cilantro, and sour cream... all things I love, except for the sweet potato. I initially blew it off as a recipe I would never try, despite the fact that he assured me I would like it. My only prior experience with sweet potatoes was the mushy thanksgiving side dish, complete with baby marshmallows and a year's supply of brown sugar. When I finally tried the recipe, my opinion on sweet potatoes changed instantly. I immediately incorporated the bright orange monster into my weekly menu and started experimenting with different spices and cooking methods. I quickly realized that sweet potatoes pair perfectly with the spicy flavors I adore, and can easily be incorporated into more recipes than I ever imagined. Today's adaptation was a throw back to the original inspiration dish and was a saute of chick peas, cherry tomatoes, garlic scapes, green onions, cilantro, and avocado. Seasoned with salt, pepper, cumin, and red pepper flake this sweet potato hash was absolutely delicious. Served on a bed of quinoa, it's easily my new favorite meal... looks like father does know best.