North Carolina has been ranked the top sweetpotato grower in the U.S. since 1971. We’ve always been fond of candied yams (a starchy type of sweetpotato – not technically yams) and sweetpotato pie at Thanksgiving. When sweetpotato fries started sidling up to our burgers, we opened our minds to sweetpotato potential.
After all, they provide 300 percent of our daily requirement of vitamin A and about one-third of our daily vitamin C. Nutritionists encourage us to pair about a teaspoon of butter with a sweetpotato to help our bodies absorb all of those vitamins. Butter rounds out the delicate, almost nutty, slightly sweet flavor. Sweetpotatoes are high in fiber, low in calories, contain no fat and taste delicious. What’s not to love?
Sweetpotato Hash with Poached Eggs
I couldn’t resist tampering with traditional breakfast hash. The sweetness of the potato works well with onion. It results in a savory and sweet compliment of flavors. A dash of ancho chili powder wakes things up. And the runny egg yolk offers a velvety sauce that binds the salty cheese, sweetpotatoes and mellow onion together. After several attempts, I found the right balance of flavors and texture for this Sweetpotato Hash with Poached Eggs. My petite daughter gave it an enthusiastic thumbs up and nearly cleaned the platter.
