Sweet Potato Hash
Photography: Karry Hosford; 
High carbohydrate, low-fat sweet potatoes are a nutritious foil for the indulgent Mushroom and Bell Pepper Omelet with Fontina.
| Servings:4 servings (serving size: about 1 cup) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 1 1/2 pounds sweet potatoes, peeled and diced
- 1 1/2 teaspoons olive oil
- 2 (1-ounce) links turkey breakfast sausage
- 1 1/4 cups chopped onion
- 3/4 teaspoon salt, divided
- 1 1/2 tablespoons maple syrup
- 1 tablespoon water
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
Amount Per
Serving
- fat:3.6 g
- mono fat:1.8 g
- cholesterol:11 mg
- sodium:571 mg
- protein:5.2 g
- iron:1.2 mg
- poly fat:0.7 g
- carbohydrate:37.8 g
- saturated fat:0.8 g
- calories:200
- fiber:4.5 g
- calories from fat:16 %
- calcium:43 mg
directions
Place sweet potatoes and 1/3 cup water in a large microwave-safe bowl. Cover with plastic wrap and microwave at HIGH 15 minutes or until potatoes are tender. Carefully uncover; drain and keep warm.
Heat oil in a large nonstick skillet over medium-high heat. Remove casings from sausage. Add onion to pan; sauté 6 minutes or until tender. Add sausage and 1/4 teaspoon salt; cook 4 minutes or until sausage is done, stirring to crumble. Stir in sweet potatoes, 1/2 teaspoon salt, syrup, 1 tablespoon water, pepper, and nutmeg. Cook until liquid is absorbed and sweet potatoes begin to brown (about 5 minutes).
