Sweet Potato Hash

I hope you all enjoyed my blogiversary last week, it was fun to share some more details about me with all of you. This week, is the week of Easter and lucky for me, I won’t be cooking at all this weekend. I just get to attend dinner with my family and enjoy it. I will probably be making a nice breakfast for Eric and I on Saturday and the recipe I have today works great for breakfast or for dinner. This was the first recipe I made from my new Tupelo Honey Cafe cookbook and its very simple and delicious. It combines two of my favorite foods, mushrooms and sweet potatoes into a sweet potato hash.

Once your ingredients are prepped, boil the sweet potato for about 10 minutes to cook.

Combine the cooked sweet potato, mushrooms, onions and rest of the ingredients together in a bowl.

Saute over medium high heat until soft and browned.

Serve as a side for dinner, as pictured below, or next to eggs and bacon for breakfast or brunch.

This is such a simple and so tasty dish. The touch of maple syrup really plays well with the flavors and makes it a great accompaniment to breakfast. After the way this turned out, I can’t wait to cook more recipes from Tupelo Honey Cafe.

Here’s the recipe:

Sweet Potato Hash
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Author: Tupelo Honey Cafe
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4
Ingredients
  • 4 cups water
  • 1 large sweet potato, peeled and diced
  • 2 tablespoons olive oil
  • 1 pound shiitake mushrooms, stems removed and discarded, caps thinly sliced
  • 1/4 cup sliced green onions, white and green parts
  • 2 teaspoons minced fresh sage
  • 1 teaspoon hot pepper sauce
  • 2 tablespoons tupelo honey
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
Instructions
  1. Bring the water to a boil in a heavy saucepan. Add the sweet potato and blanch for about 5 minutes, or until the potatoes are just fork tender. Remove the potatoes and transfer to an ice bath.
  2. Heat 1 tablespoon of the olive oil in a heavy skillet over medium-high heat and saute the mushrooms for 3 to 4 minutes, until just tender, and set aside.
  3. In a large bowl, combine the sweet potato, mushrooms, green onions, sage, hot pepper sauce, honey, salt, and pepper. In a nonstick skillet, heat the remaining 1 tablespoon of olive oil over high heat and add the potato mixture. Saute for 8 to 10 minutes, until the mixture is caramelized.
  4. Serve immediately.

Beer Mac n Cheese

Last week, while perusing Pinterest, I spotted this picture:

It had the description: beer mac n cheese. I clicked and it took me to the blog, How Sweet it Is with the full recipe. The author compared the taste of it to beer and cheese soup and it looked nice and easy to make.

Now, I don’t love the typical mac n cheese. Cheese itself has never been one of my favorite foods, on its own. I like it on pizza and used in recipes, but eating it straight or a dish like mac n cheese has never really been my thing. But add in some beer and this is now a dish I could get along with!

I did adapt the recipe according to my tastes. Start the dish by cooking the pasta according to the directions on the package. Drain and set aside. You can use whole wheat pasta in this recipe, it holds up to the cheese sauce well and makes the dish a bit healthier. While the pasta is cooking, make the cheese sauce. Melt the butter in a medium saucepan.

Once melted, add the diced onion and cook for about 5-7 minutes until translucent but not brown.

Add the flour and stir. Cook, stirring, until the mixture gets a nice golden color, about 2 minutes.

Add the milk, beer and cheeses, while stirring. Stir until the cheese is melted and the mixture thickens slightly. Add the paprika, nutmeg and pepper.

Pour the cheese over the noodles in a stir slightly.

Top with bread crumbs and some parmesan cheese and small pieces of butter.

Bake at 375 degrees for 30 minutes until the cheese is bubbling. Top with sliced fresh basil.

Serve with a side of arugula tossed with vinaigrette.

The mac n cheese tasted good. The consistency was great with the whole wheat pasta and I enjoyed the fresh basil however I think next time I will add Gruyere cheese instead of parmesan and use a darker beer. I only had Yeungling in on hand so that’s what I used this time and I would like liked more of a beer taste. The whole thing was good, I just found myself wanting stronger flavors. I can’t wait to make it again!

Here is the recipe:

Beer Mac n Cheese
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Author: adapted from How Sweet It Is
Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Serves: 4-6
Ingredients
  • 2 1/2 cups uncooked whole wheat elbow noodles
  • 2 tablespoons butter
  • 1 small onion
  • 2 tablespoons flour
  • 8 ounces milk
  • 8 ounces beer
  • 8 ounces freshly grated sharp cheddar cheese
  • 4 ounces freshly grated Gruyere cheese
  • 1/4 teaspoon smoked paprika
  • pinch of black pepper
  • pinch of nutmeg
  • 1/2 cup panko bread crumbs
  • 10 large basil leaves, chopped for garnish
Instructions
  1. Preheat oven to 375 degrees F.
  2. Prepare water for pasta and boil according to directions, shaving 1-2 minutes off of cooking time since pasta will continue to cook in the oven.
  3. Heat a saucepan over medium high heat and add butter. Once melted and sizzling, cook the onions until translucent, about 5 minutes. Whisk in flour to create a roux and cook until bubbly and golden in color, about 2 minutes. Add milk and beer into saucepan whisking constantly, then add cheeses and stir until melted. Turn heat down to medium and continue to stir, cooking for 5-6 minutes while mixture thickens. It will most likely NOT thicken like regular mac and cheese because of the beer, but you want it to thicken a little bit. Stir in pepper, paprika and nutmeg.
  4. Add noodles (once cooked and drained) to a casserole dish, then pour cheese over top, mixing gently to combine. Top with panko bread crumbs and an additional sprinkle of cheese if desired. Bake for 25-30 minutes or until bubbly and golden on top.
  5. Remove from oven and let cool for 5 minutes, then top with fresh basil.