Good morning!

First, I’d like to take a moment to swoon over this:

I was holding my breath a lot during the first quarter, but BOY am I glad Peyton is back. Now I can enjoy football again!

In other news, this is now day 7, the end of week 1 of Whole30. I’ve been cooking a lot. More than usual, I suppose, because eating out has the likelihood of being a total fiasco – plus, if I can’t have a glass or two of wine, what’s the point of going out?!

Football Sunday without beer or some interesting cocktail seemed a bit sacrilegious around here, but thankfully, we had extreme chili success. We ate ours with sweet potato chips. It was divine. Go ahead, try it! I’m definitely going to be buying her book, Well Fed. Between the Sunshine Sauce and the Chili, I’m sold!

 

I also stumbled upon my new favorite way to eat sweet potato, and they are delicious with eggs as they are with a salad.

Sweet & Salty Potato Hash

2 Servings

  • 1 Japanese Sweet Potato (you can use any, but I definitely prefer the JSP in this dish, the texture is perfect)
  • 2 strips bacon
  • 1 tbsp thai basil or basil (dried)
  • 1/8 – 1/4 cup coconut milk
  • Salt to taste

First, peel your potato.

 

This is what a Japanese Sweet Potato looks like, from the outside.

Carefully cut into slices of uniform thickness, then make piles as so

Then, carefully slice across horizontally, then vertically, so you have little cubes. This is just how I do it, and I feel it minimizes finger loss for me. Sweet potatoes are difficult to cut when they are raw, so please be careful and watch those piggies.

 

You’ll have a pile of cubes when you’re done.

Cut your bacon. Cutting bacon is possibly the most annoying thing ever, but remember, the small the pieces, the more evenly distributed throughout your potato hash.

Add your bacon to a skillet on medium heat.

 

 

As it begins to cook up, add your basil and stir it around a bit.

 

Add your potatoes and stir it up so the basil + bacon love gets equal attention from all potatoes.

Add your coconut milk

 

It should get all bubbly, if not, raise the heat a bit.

The coconut milk will absorb into your potatoes, and will create a shiny glaze on them as they cook. No need to constantly stir. What I like to do is let the potatoes stay on one side for a few minutes, then attempt to flip them to the other side. This way they get nice and browned.

 

That’s what they look like when they are glazy. Trust me, this coconut milk thing is magic.

Cook until your potatoes are nice and browned and crispy on the outside, and soft and sweet on the inside. Add some salt if you like.

Can you even ?

 

It’s definitely yummy like this.

Or any way, really.

 

I hope you enjoy!

 

Have a great Monday guys!

 


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