Today I had the pleasure of attending a Thanksgiving Potluck thrown by a very dear couple that I met through our San Francisco Bay Area Celiac Support Group. I love trying new recipes out at potlucks, but the hard part is always deciding what to make and bring. I usually have enough ideas for ten potlucks, and have to hold back so that I can actually fit the food into my car and onto my host or hostesses’ table. This time was no exception, although I was a little hampered by the fact that most of the ingredients in my fridge were either leftovers from Thanksgiving dinner or bare bone staples, like onions, sweet potatoes, and canned beans. I found myself quite inspired by those ingredients, actually, and equally inspired by a recent trip to the Sunnyvale Farmer’s Market and a meal from the Oaxacan Kitchen. I wanted to make something with Mexican flavors, but with a nod to Thanksgiving ingredients yet suitable for a brunch menu. And thus, this sweet potato black bean hash recipe was born. It went over very well at the brunch. I think the green chili sauce adds a lot of flavor, and is fun and unexpected when paired with sweet potato. I hope you enjoy this healthy, vegan recipe! What unconventional recipes do you have for sweet potatoes? Share in the comments! *note, the Oaxacan Kitchen restaurant that I reviewed last year has closed, but they still have stalls at various local farmer’s markets and a traveling truck.
Gluten-free Vegetarian Sweet Potato Hash Recipe
1 tsp. ground cumin
1 tsp. oregano
1/2 tsp dried epazote (optional)
1 tsp. salt
freshly ground pepper to taste
1 tbsp. grapeseed oil
fresh cilantro, washed and diced (optional)
Quickie Green Chile Sauce*:
Combine spice blend in a small bowl. Reserve.
Heat oil in a very large cast iron or stainless steel pan on medium high. When oil is hot, add your diced sweet potatoes. While those are browning, prepare your beans.
In another pan (preferably cast iron, but nonstick is ok), heat your tablespoon of oil, saute your additional half of an onion until translucent and then add your black beans. Saute for a few minutes and sprinkle with some of your spice mixture. Saute for another few minutes and add your chili powder.
Back to the first pan. Once the sweet potatoes are brown on one side, turn them. Clear a small area in the pan and add a little oil to it, letting it heat. Then add your cumin seed to the oil, let sizzle, and mix throughout while sprinkling with some of the spice mixture. Add your onion and let start to turn translucent. Once it does, clear another area in your pan, add another drizzle of oil and toss in your diced mushrooms. Let them brown and then turn and sprinkle with spice mixture. Once they have browned, you are ready to add your beans. Mix them into the large pan with the sweet potatoes. At this point, reduce the heat, add the lid and let the flavors blend for a few minutes.
To make your green chili sauce, drain your roasted green chilies and mince them. Heat the oil in a saucepan on medium and add your minced onion and garlic. As it turns transluscent, add your minced green chilies, water, and arrowroot starch slurry. Heat to simmer and let thicken. Turn off heat and remove from burner when it has reached the desired texture.
When ready to serve you can sprinkle with (optional) cilantro. Invite guests to drizzle hash with your green chili sauce.
Chile Sauce inspired by Karina’s Quickie Green Chile Sauce