Cal Mex Breakfast

I love hash browns as much as the next person but I also don’t always want to stuff myself full of fried potatoes. So I came up with this baked sweet potato version. It’s simple, flavorful, healthy and goes great with all kinds of foods. I’m thinking of doing something Indian-inspired with them next.

  • 3 medium sized sweet potatoes
  • drizzle olive oil
  • 1/2 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt (jalapeno salt if you have it)
  1. pre-heat the oven to 350°F and line a baking sheet (maybe 2 depending on how big your sweet potatoes are)
  2. grate sweet potatoes on the large setting of a box cheese grater
  3. put the shreds in a big bowl and drizzle olive oil over, mix in all the spices with your hands then spread on baking sheet (s)
  4. bake for 40 minutes, remove from oven and turn with fork and flip around the sheets if your oven cooks kind of unevenly like mine.
  5. continue cooking for about 30 more minutes stirring with a fork occasionally, until starting to crisp and get brown
  6. serve with mashed black beans, a soft boiled egg, avocado, baked tempeh and lime wedge (pictured here) -these keep well in the fridge

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