Miss Magnificent and myself have been spending some serious time together lately. I would say ten, almost eleven months, of together time is enough to make two people grow tired of each other. But we have not. Because we cannot. We are joined together until she turns eighteen and leaves me standing in the dust as she departs on her own great adventure. Until then, she and I hang out in the kitchen and make Sweet Potato Hash. Well I make it while she destroys the very poorly organized tupperware cabinet.
Recipes will not be a regular occurrence on this blog, just so you know. I don’t want you thinking, “Oh, this is another one of those blogs where some wannabe Pioneer Woman tries to dazzle us with her cooking abilities and renaissance woman-esque lifestyle.” Here’s the deal. I’m no Pioneer Woman. Don’t claim to be [although I do think she is very fun]. I am NOT a dazzler by any stretch of the imagination when it comes to cooking. And although I like to imagine what it would be like to be good at everything and quite frequently attempt and fail at the whole super woman thing, a Renaissance woman I am most assuredly not.
I digress. Again. This you can plan to see plenty of.
So even though you will rarely find recipes here [and even more rarely pictures of the entire process because I never remember or want to make the effort to find the camera and take pretty pictures of every step], I must share this one with you. It came to me in the mail. Just randomly I got 10 fancy printed recipe cards. Maybe I won something. Yes, I think that’s what I’ll say because I never win anything. So I won these recipe cards and on one of them was Sweet Potato Hash. I love sweet potatoes. The Hunk loves anything that includes corn and black beans. And all the ingredients were soft enough for Miss Magnificent to enjoy with us. Aaaannd it’s easy. Aaaannd doesn’t require a load of expensive ingredients.
Here’s what you need:
1 large or 2 small sweet potatoes, peeled and quartered
1 Tbsp. vegetable oil
1 11-oz. can Southwestern-style corn with black beans and peppers, rinsed and drained
[I didn’t rinse them. I’m lazy.]
1/2 cup sour cream
2 Tbsp. chipotle salsa
3 medium avacados, peeled, pitted, and sliced
Fresh cilantro leaves and chili powder [I skimped on the cilantro. Don’t make my mistake. It would’ve been PERFECT with cilantro!]
Place sweet potatoes in microwave-safe dish; cover and cook on 100% power (high) 5 to 8 minutes or just until tender enough to chop. Cool slightly; cut into chucnks. Sprinkle lightly with salt.
In large skillet, heat oil over medium heat. Add potatoes; cook until browned and crisp-tender, about 3 minutes. Add drained corn to skillet. Cook 3 minutes or until potatoes are tender.
I was eight shades of DONE hashin’ it out with her by the time he arrived home. Just sayin’.