This savory sweet potato recipe is one of those brilliant, yet rare, moments when you unearth a hodge podge of random produce without a plan and improvise those things into a tasty hash. The ingredients, part roasted and part raw, are comforting and fresh, smoky and sweet, earthy and vibrant. The first time this hash was made, it was served as a side to grilled chicken. The 2nd time, I incorporated it into a frittata for brunch. It’s as versatile as it is healthy!
- 1 large sweet potato
- 1 ear of corn
- 1 pint of grape or cherry tomatoes
- 1/2 to 1 whole red, orange or yellow bell pepper
- 2 tablespoons chopped basil
- olive oil
- 1/4 tsp. smoked paprika
- 1/4 tsp. garlic powder
- 1/4 tsp. cumin
- 1/4 tsp. coriander
- red wine vinegar
- salt & pepper to taste
- preheat your oven to 450 degrees.
- combine the smoked paprika, garlic powder, cumin, coriander, 1/2 tsp. salt, and a couple grinds of black pepper in a small bowl. mix until combined.
- slice and dice your sweet potato into pieces that are just a little bit bigger than the kernels of corn.
- cut the corn off the cob.
- combine the corn and the sweet potato onto a baking sheet.
- drizzle with olive oil
- sprink the spice mixture over the corn and sweet potatoes
- with your hands, mix the corn, sweet potatoes, olive oil and spices until thoroughly combined. spread the corn and sweet potatoes out even on the baking sheet.
- Bake at 450 degrees for 20 minutes, taking out after 10 minutes to flip and redistribute.
- While the corn and sweet potatoes are roasting, cut the cherry tomatoes into quarters and the bell pepper into similar sized pieces.
- Combine the tomatoes, bell peppers, basil, 1 tsp. olive oil, 1 tablespoon red wine vinegar, salt and pepper in a medium sized bowl.
- When the roasted vegetables are done cooking, let them cool slightly before combining with the fresh vegetables in the bowl.
- Toss all veggies together in the bowl and serve!