My goal for healthy food is to make it taste better as the years go by. I used to eat very bland, and since I must still eat a fairly restricted, organic diet, I want it to taste good!
Last year, I taught myself how to make hashrounds for breakfast using potatos. Next year I'm going to teach myself to plant potatoes, so when I eat them, I will know exactly where they are coming from. I think potatoes are on the Dirty Dozen list of foods to never buy at the grocery store...
Anyway, this post isn't even about potatoes, but rather SWEET potatoes. I'm not a huge sweet potato fan, but still eat them often. I've spent the last year trying to make them taste better. I've made sweet potato fries, by roasting them in the oven on 400F with salt and olive oil. I've sauted sweet potatoes on the stove and seasoned them with honey, cinnamon, raisins, and walnuts. I've diced them and sauted them in olive oil. My recent adventure has been grating the sweet potatoes, salting them, and cooking them in olive oil to make hashrounds.
This task takes a bit of patience. Getting the heat just right is tricky, because I'm constantly changing the heat, taking the pan off the heat, putting it back on, throughout the whole cooking process. There is no "one heat setting fits all." It's something you just get used to overtime. The first batch I made burned, the second batch lacked crispness, and in "Goldilock's terminology", the 3rd batch came out just right! Hooray for crispy sweet potato hashrounds that taste amazing and are better than potato hashrounds in my opinion!:)
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