So I recently pulled a big time goof. We were on our way to the mall over the weekend to buy Lilly her first real pair of sneakers. Since the little miss is now fully walking (apparently now I have a toddler and not a baby) she needs real shoes for our out of the house adventures. We’re all seat-belted into the car but when I press the ‘Push to Start’ that whole thing where the car is supposed to start doesn’t happen. “Odd,” I think to myself and decide to give it another go maybe it was some kind of fluke.
Nope.
We realize the battery is dead. As I turn to look to the back seat I see… ‘it’. By “it” I mean the overhead light still producing light from when I turned it on the night before in the parking garage. Gah! I never turn that light on. Never! So of course the one time I use it I forget I even turned it on and the car battery used every last ounce of power to keep that sucker beaming all damn night. After our emergency car starter couldn’t get it going we skipped the mall trip and worry about it the next day. My little brother was able to come over in the morning and give us the jump we needed to get the power flowing again!
Now here we go to the recipe. In return for his car jump starting services I whipped up a hearty brunch with Sweet Potato Home Fries taking center stage. I’ve made regular home fries before but something about this cool Fall air had me wanting to make a sweet potato version. I love that these crisp up in the oven and not heavily pan fried like some other version. The peppers and onions give this an extra kick of flavor so this isn’t heavy and you don’t feel all carbed up on potato. Whip this up next weekend and I promise these will become your new brunch staple!
-4 sweet potatoes, peeled and diced (try not to go too small or they will burn)
-3 tablespoons EVOO
-1/2 teaspoon paprika
-sale and pepper to taste
-1/2 cup diced white onion
-1/2 cup diced green bell pepper
1.Heat your oven to 450 degrees. In a bowl combine the diced sweet potatoes, 2 tablespoons of the EVOO, paprika, and salt & pepper. Spread into an even layer on a baking sheet and bake for 28-30 minutes.
2. While the potatoes are baking, heat the final 1 tablespoon of the EVOO in a saute pan and add the onions and peppers. Saute on medium-high heat for 10-15 minutes until they softened and get slightly browned.
3. When the potatoes are done, add them into the peppers & onions pan and toss to combine. Serve and enjoy!
Source: Martha Stewart
