As fall hits, my cravings for roasted root vegetables ramps up. All autumn and winter I fill my oven on weekends with roots and tubers that slump in the heat and caramelize to near dessert-level sweetness, and then all week I enjoy them for breakfast with yogurt, or lunch on salads, or for dinner next to a chop or piece of chicken or fish. And while I never get tired of them, I do sometimes get a bit overly ambitious with how much I make.
Look, I screwed up the sweet potato hash. It still tasted great, but it was much more of a chunky mash than something that most people would recognize as a hash. Like, if you were served it in a bougie restaurant you might be all, hey, I actually ordered the sweet potato hash, not whatever this is.
There are certain things that you can count on with me. One, I will always have on my person a minimum of one bruise in an odd location that I cannot for the life of me remember how or when it was acquired. Two, there will always be an unapologetic and unironic brick of deli American sliced cheese in my fridge.
Can we talk for a sec about sweet potato fries? There's no question that sweet potatoes offer a plethora of nutritional benefits that white potatoes don't bring to the table; they're loaded up with vitamin A, beta carotene, and fiber (especially the skin). But once they hit the deep fryer and make their way out of a restaurant kitchen, you're also gaining a load of added sodium and fat that you may not want every time a sweet-savory-crispy fry craving hits.