It’s recipe redux time and this month we are challenged to show off the natural, bright colors of nutritious food. In a world filled with food dyes, nature has given us colors that should be displayed proudly.
When I started looking into foods that have food dyes added to them, it was shocking. Salad dressings, salsa, and ice cream to name a few. It’s sad really. We have beautiful colors found in nature, it’s possible to have bright colors without resorting to red, yellow, and blue dyes.
Natural food colorings are all the rage right now. I have even used beets to give me red velvet cake without the use of massive amounts of red food coloring. The bright colored juices of fruits and vegetables are used to create natural food dyes. Spinach, carrots, beets, turmeric, and blueberries all give amazing hues of color even in small amounts. I am going to be experimenting with natural food dyes this year. It’s one of my goals.
This dish is one I love to make. Sweet potatoes are one of my favorites. I think they are incredibly versatile, not to mention, delicious. This hash has so much flavor, with the sautéed onions, parmesan, and chives. Goodness.
This is great as a side or add a fried egg on top to transform it to a main dish. You could also add some cooked italian sausage and add green bell peppers for a nice twist. I am not sure that I have ever made a recipe that can’t be transformed into two or three more recipe variations. It’s my M.O.
Leave the skins on for this dish for more fiber. They also add a bit of a rustic look, which I love. If you are dairy free, feel free to skip the parmesan or swap it out for something different. Love dairy, but like to make each recipe your own? A nice sharp white cheddar would be amazing as well.
Take advantage of the in-season prices for sweet potatoes and make this hearty side dish for your next family get-together, or family night in.
- 2 Large sweet potatoes, washed and cut into cubes
- 3 Tablespoons extra virgin olive oil – divided
- 1/2 teaspoon fine salt
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 cup white or yellow onion, diced
- 2 Tablespoons fresh chives, chopped
- 1/4 cup freshly shredded parmesan
- Preheat oven to 350°F
- Cut sweet potatoes into cubes
- Place sweet potatoes on a baking sheet
- Drizzle with 2 Tablespoons olive oil and sprinkle with salt, rosemary, and thyme
- Toss sweet potatoes to coat
- Bake for 45 minutes
- While sweet potatoes are baking, add remaining olive oil to a medium skillet over medium heat
- Add diced onion and sauté for 5 minutes
- Remove from heat and set aside
- When sweet potatoes are done, mix with onions and sprinkle with chopped fresh chives and parmesan