We are exactly two weeks out from Thanksgiving which means… I have food brain. I realize that I cook by day, write about food by night, take pictures of food in the in-between, and listen to food podcasts as I am doing all of these food things – so the food brain is pretty much full speed ahead 24/7. I suppose now it’s a little more of that food brain that warms the heart, remembers family traditions, and calls Grandma Betty all the way in North Carolina because I can’t find her famous tart key lime pie that we always had at the Holidays.
Then I start to think of all my favorites – flaky melt in your mouth angel biscuits that were officially “Hannah’s biscuits” by the time I was like six and absolutely loved rolling out dough (then consequently, eating lots of raw dough in the process). There’s the cranberry chutney, pear and walnut stuffing, green beans from the garden that I used to sit on the couch with my Papa Arlis and snap, the turkey, and of course, the savory grits.
Please Note: Grits were placed on this earth to be eaten savory. Any which way you like – buttery grits, cheesy grits, grits with fried egg, grits and greens, shrimp and grits… The thought of all y’all out there who have only eaten grits like Cream of Wheat with all that brown sugar on top is a shame. It’s a darn cryin’ shame. Leave the sweet to the oatmeal and Cream of Wheat and let grits be grits. If you haven’t, make yourself some grits with cheese. I know I know, I put those two words together in once sentence. But am I right? Or am I right? I need some southern lovers out there to back me up on this. Grits are exponentially better with a little S&P. Do me a favor and try it, I need help convincing all my west coast friends that this is a known fact.
Do you see? I suppose me trying to write about food may not be the best idea. I find myself on a tangential path about grits, Thanksgiving memories, casseroles, chutney – with 10 Minute Sweet Potato Hash right in the center of that circle. I’m on a tangent. A tangential path… does that work? I can say that in this context right? I guess that’s what I am finding I love so much about having my own blog. I get to make fun recipes, take lots and lots of pictures, write about fun recipes, share my passions, and say whatever I like – even the things I find hard to say off paper.
O my goodness, “I’ll be seeing you” by Billie Holiday just started playing on my Spotify.
“I will always think of you that way.
I’ll find you in the morning sun.
And when the night is new
I’ll be looking at the moon
but I’ll be seeing you.”
I feel like it couldn’t be more perfect timing that this song starts playing as I reminisce about Thanksgiving recipes, family traditions, tangential paths, and how grits are NOT meant to be eaten with brown sugar. I love how a song can bring so many memories just like finding that recipe of your grandmother’s pie does. We all have our favorites that touch the heart. We have all experienced a meal or bite that floods the soul with some past experience or moment with a friend. As James Beard said, “food is our common ground, a universal experience,” and it truly is. Food is powerful.
“I’ll be seeing you, in all the old familiar places, that this heart embraces, all day and through.”
So, I think we can conclude that I have food brain, it’s almost Thanksgiving, I used to eat a lot of raw biscuit dough as I child, food is a powerful instrument if you let it be, food brain can lead to many a tangential direction, and Billie Holiday is clever in her ways of choosing when to play “I’ll be seeing you” through my computer. O, ha! I also have a great sweet potato hash that is super versatile and only takes 10 minutes.
This recipe was inspired by the abundance of sweet potato in my fruit basket, bunches of kale from my CSA, my current obsession with chipotle, and all things plant based. That, and it’s just about the most low maintenance recipe you need. I felt it an especially great time as some of us may be a little preoccupied by earlier this week’s events and Thanksgiving around the corner. There will be the cranberry chutney-ing, turkey roasting, stuffing making, pie dough rolling, and all the complex time consuming recipes. So here’s a fast one to power you through.
I think my tangential path is reaching back to its starting point… onto the recipe.
Hannah
Yields 4 Servings
2 minPrep Time
8 minCook Time
10 minTotal Time
Save RecipeIngredients
- 1/4 cup coconut oil or olive oil
- 2 Medium Sweet Potatoes
- 2 shallots
- 3 cups of kale, swiss chard or collard greens, stemmed and chopped
- 4 ounces Tempeh, chopped
- 2 Tablespoons smoked paprika
- 1-3 Tablespoons Chipotle chili flakes *spicy preference
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon sumac
- Salt and Pepper to taste
- 1 Tablespoon Nutritional Yeast *optional
- Sprouted pepita seeds to top
Instructions
- Heat oil in a large fry pan over medium heat
- Scrub the sweet potatoes (leaving skin on) then cube to about 1" bite sizes pieces or coins
- Add the sweet potato, chopped shallots, chopped tempeh, paprika, garlic, cumin, salt and pepper, and sumac seasoning
- Cover with a lid and fry the potatoes and onion on medium low heat for about 7 minutes or until potatoes are easily pierced with a fork. *You may need to add a little more oil or a splash of water if onion and potato start to overcook on the outside before tender. Stir every few minutes.
- At around 7 minutes, remove lid and turn up the heat to medium-high - being mindful not turn burn the pan - allow the potatoes to crisp around the edges
- Add the Nutritional Yeast, chipotle chili flakes, and greens and until hash becomes chipotle coated, fragrant, and greens start to soften. *Be careful not to overcook greens. They will shrink down quickly.
- Portion into serving bowls and top with pepita seeds, avocado, guacamole or any other topping desired.
- Enjoy!
Notes
Keep in an airtight container in the refrigerator for up to 5 days.
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