Monday, October 31, 2011
Sweet Potato Hash with Poppy Seeds
White Sweet Potato / Japanese Yam - 2 big
Olive Oil - 1 tsp + 1 tbsp
Coarsely Ground Fresh Black pepper
Poppy Seeds - 2 tsp
Water - 1 cup
Preheat oven to 400F.
Wash the sweet potatoes well and cut into half lengthwise from the middle along with the skin. Rub a tsp of olive oil all over.
Line a baking sheet with foil and place the sweet potatoes with skin side down. Pour a cup of water in the baking sheet. Roast the potatoes for around 45 minutes till they are soft and cooked. Remove and cool a little. Cut into small cubes.
Heat olive oil in a large skillet. Add the cubed potatoes. Add salt, pepper and poppy seeds. Saute till the potatoes are slightly brown and crisp. Serve hot.