Roasted Sweet Potato Hash
Ingredients
5 sweet potatoes, one each of the following varieties: Jewell, Red Garnet, Purple Yam, Bonniato and Japanese red3 ears of corn or 3 cups corn kernels
1 red pepper, roasted, peeled and sliced in ¼-inch strips
4 Tbsp. olive oil, divided
1 lb. of Cajun sausages
½ cup diced red onion
½ cup heavy cream
¾ cup Gruyere
2 Tbsp. prepared chili powder (such as Spice Islands, McCormick, or Fiesta)
¼ tsp. cinnamon
Preparation
• Preheat the oven to 350 degrees.
• Peel sweet potatoes, toss with 2 tablespoons olive oil.
• Coat an 11-by-13-inch baking pan with a layer of oil. Add sweets and distribute to a single layer. Roast at for 30 to 40 minutes until the sweets are soft, but no mushy. An alternative is to roast whole on a grill: wash, poke holes in sweets, oil and wrap in aluminum foil - dull side in — about 45 minutes) then peel and dice.
• Oil the ears of corn and roast — either under the broiler, turning after 2 minutes — or on the grill. Allow to cool and cut kernels from cob. If using corn kernels, oil and place under broiler.
• Slice sausage into bite-sized chunks and saute with the red onion in a bit of oil until the sausages are warmed and browned.
• Add the potatoes, corn, and red pepper. Stir to mix.
• Add the cream, cheese, chili powder and cinnamon. Stir well and cook until hot. Serve.
