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  • Allison E. Bruce

Recipe of the month-November 2017

Sweet Potato Hash

This is a great dish for fall! It's both sweet and savory. Pictured as a weekend breakfast dish--but also a great side dish for dinner!

Preheat oven to 350

Two large sweet potatoes-washed, peeled, and diced

Half sweet onion chopped

Two strips of nitrate free, locally produced, bacon diced (omit bacon for vegan or vegetarian option)

2 tablespoons of maple syrup (omit for Whole30)

1 teaspoon of cayenne pepper

1 teaspoon of nutmeg

Salt and pepper to taste

Combine all ingredients in a mixing bowl and transfer to 9x13 baking dish

Drizzle with 1 tablespoon of melted ghee or coconut oil

Bake for 50-60 minutes at 350 and broil for 5-7 minutes to crisp

Top with green onion

Pictured as breakfast hash with two over easy, locally grown, free range and vegetarian eggs

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