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Salt and Vinegar Sweet Potato Chips
Salt and Vinegar Sweet Potato Chips
Preheat oven to 375. Scrub sweet potatoes and pat dry. Line a large baking sheet with nonstick foil and spray generously with cooking spray. Thinly slice sweet potatoes into round discs. You can use a mandolin slicer if you have one, I did not, so I used a really sharp knife and that worked great. Place all of the potato discs in a large plastic zip lock bag. Add malt vinegar, seal, and shake to coat the potatoes. Allow to rest at room temperature 10-15 minutes. Drain the bag and place all of the potato discs in a single layer on prepared baking sheet. Sprinkle with half of the sea salt and spray generously with cooking spray. Bake 15-20 minutes. Use a thin spatula to flip the potato discs over. Sprinkle with remaining sea salt. Bake another 15-20 minutes until chips are crispy. Remove and allow to cool completely. Store in airtight container at room temperature. Enjoy!
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Sweet Potato Pizza with Kale and Caramelized Onions
Sweet Potato Pizza with Kale and Caramelized Onion
Preheat oven to 400 degrees. Pierce sweet potato several times with fork and roast about 45 minutes, or until soft. Allow to cool slightly–do not turn off oven. While potato is baking, heat oil in medium skillet over low heat. Add onion and dash of salt, and cook, stirring occasionally, for 30-40 minutes or until just caramelized. Add kale to skillet and cook until tender and wilted. Remove from heat and add salt and pepper to taste. Scoop insides of potato into medium bowl and mash; add milk, sage, and salt and combine until well-mixed and smooth. Spread mixture onto pizza crust. Top with half of cheese, kale and onions, and then remaining cheese. Bake pizza in oven at 400 degrees for about 10 minutes, or until kale begins to crisp and cheese melts.
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Brussels Sprout Breakfast Hash
Brussels Sprout Breakfast Hash
Heat a large skillet over medium heat and add bacon. Cook until crispy and fat is rendered, then remove with a slotted spoon and let drain on a paper towel. Slightly reduce the heat under the skillet and add onion and sweet potato, tossing to coat. Cook until sweet potato has softened, about 6-8 minutes, then stir in garlic and cook for 30 seconds. Add sliced Brussels sprouts and stir to combine, cooking them until soft and caramely, another 5 minutes or so. In the meantime, poach or fry eggs, cooking until desired doneness. Serve immediately with buttered toast!
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