Happy National Cook a Sweet Potato Day everyone!!!
So....my sweet potatoes got a little overcooked in this video (thanks, mom, for calling while I was cookin'☺), but it is still DELICIOUS and the pesto makes the hash super moist and flavorful.
Thanks so much for watching!
...
Sweet potato and pesto hash
Serves 2-3
HASH
2 tbsp Vegetable oil
1 large Sweet potato, peeled and cubed
7 oz extra firm Tofu, cubed
10 button Mushrooms, quartered
12 Brussels sprouts, halved
1 small Onion, chopped
3 cloves Garlic, minced
1 Yellow squash, quartered and sliced
3/4 tsp Rosemary, dried
3/4 tsp Thyme, dried
3/4 tsp Basil, dried
2 tbsp Balsamic vinegar
Salt and pepper to taste
PESTO
3 cups (packed) Fresh basil
1 clove Garlic, whole
1 cup Olive oil
Salt and pepper to taste
INSTRUCTIONS
Saute the olive oil and sweet potato over medium heat for 7-10 minutes. Add the remaining ingredients and saute for an additional 10-12 minutes or until the vegetables are just tender and the balsamic vinegar has reduced and become sweet.
For the pesto, combine all the ingredients in a blender and blend until smooth. Spoon 3-4 tablespoons over each serving. There might be a little pesto left over.
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