After a surprise heat wave, Ohio is starting to feel like fall. While it’s always hard to let go of summer, the fall season has it’s own gifts. I’m celebrating October with sweet potatoes this weekend. This dish is Inspired by my favorite brunch order at a local Columbus born restaurant, Northstar. The sweet potato hash with turkey is fresh yet filling. My twist on this favorite meal is made with sausage and often paired with avocado, but the hash is delicious on it’s own and is perfect for a vegan meal.
Recently I cooked for a baby shower full of dear friends. We had a breakfast taco bar and these sweet potatoes were a hit! While I enjoy my sweet potatoes for brunch, it’s also easy to make in large batches, meal prepping for lunches and dinner.
- 4 medium sweet potatoes
- 1 sweet onion
- 2 red peppers
- 8 tbsp avocado oil
- 1 1/2 tsp paprika
- 2 1/12 tsp salt
- 2 tbsp water
- 1 lb organic ground sausage – pork or turkey sausage free of nitrates and preservatives (optional)
- ripe avocado (optional)
- cilantro (optional)
Preheat the oven to 425 degrees F.
Chop the into small pieces. I like mine at about a 1/2 inch because they cook through easier and crisp up better. Add them to a glass baking dish. Add the water to help the potatoes cook through. Drizzle with oil and sprinkle with seasoning.
Bake for 35 minutes stirring half way through.
If you want to serve with sausage brown it in a pan and set aside for later. It’s also a great time to chop avocado and cilantro to garnish later.
When the sweet potatoes are tender they are ready. If you like a crisp on the top like I do, turn the oven to broil for 5- 10 minutes. This varies with each oven so be sure to check every minute or so to be sure they don’t burn.
Serve buffet style for family and friends, or pile it high mixing everything together and refrigerate for lunches and dinners later in the week.