Oil Free Crispy Sweet Potato Hash With Mustard Lemon Shallot Dressing

Every Friday night my mom prepares a large Sabbath dinner for my entire family. This usually means I am not allowed in the kitchen because it’s HER time to prepare her food. She is a great cook and makes a huge variety of food but since I don’t eat meat, white, or fried foods, I nearly always find myself going for the veggies, beans, avocado etc…Luckily there are so many other choices and tons of salad options too!

One staple of hers that everyone loves is her chicken and white potatoes. But since I don’t eat chicken or white potatoes not because I cant or something is telling me not to. But simply because I  just because I don’t want to you crave the food you eat thats why its so important to eat healthy because then you will crave healthy food.  I thought I would experiment and make a similar, yet  less traditional, version of her white potatoes with onions. I absolutely love these potatoes for Friday night dinner and the bonus part is that the leftovers make for an awesome weekend brunch. Sweet potato hash with a fried egg and some avocado never disappoints. 

Here are 5 reasons why I love sweet potatoes:

1. They are naturally sweet so their glucose releases slowly into the bloodstream and won’t give you a sugar spike
2. They are a fantastic source of potassium
3. They have almost double the amount of fiber of a traditional white potato. The high fiber content gives them a slow burning quality. This means that the calories in a sweet potato are used more slowly and efficiently than a low-fiber food like a white potato.
4. They are great food to help with inflammation in the body thanks to their rich sources of vitamin C, vitamin B6, beta-carotene, and magnesium.
5. They are easy to make ahead of time to eat all week long. Plus they are a great pre-workout snack when pared with a little almond butter. The carbohydrates and natural sugars found in sweet potato with give you last longer energy. An easy portable snack. 

These may look like average sweet potatoes but they are far from it. I made a dressing using mustard, lemon juice and shallots to give them a tangy twist. And I even snuck in a little trick to show you how to get them crispy without using oil! Yes, crispy potatoes without oil is possible! When you boil the potatoes slightly with baking soda the starch found in the potatoes gets removed, resulting in  the exterior crisping more quickly. I also like boiling them slightly before baking them because this cooks the potatoes just enough that you can put them into the oven solely for crisping with the onion. And this way, the onion doesn’t have to be in the oven too long and won’t burn. Be sure not to over boil the potatoes or they will end up mushy. You want them to be slightly cooked but also maintain their shape.You can literally have this dish for breakfast, lunch or dinner. It’s that versatile! Fry an egg or pair with a piece of fish you cant go wrong.I made this dish as part of Dig Inn’s Wellness Series. Dig Inn is a farm to table restaurant serving up real, good food here in NYC with a focus on seasonal, vegetable-friendly cooking. I love partnering with restaurants that align with everything I believe in! Dig Inn offers fresh seasonal foods at affordable prices. What’s not to love?!

Recipe Preheat oven to 425

• 6 medium size sweet potatoes, cubed
• 1 teaspoon baking soda
• 1 teaspoon salt 
• 2 large white onions chopped

Mustard Lemon Shallot Dressing:

• 3/4 cup fresh lemon juice
• 1-2 shallots finely cut
• 1/4 ccup braggs amino acid
• 3 tablespoons mustard
• 3 tablespoons crushed garlic 
• salt to taste

Directions:

1. Take a large pot, fill it with water and mix in your baking soda and salt. Bring to a boil. 
2. Meanwhile prepare your dressing in a small bowl. Combine everything and mix together well.
3. Add your cubed sweet potatoes to the boiling water for 5-7 minutes. Not a minute longer! Quickly drain the water using a strainer to avoid over cooking the potatoes. Foam will appear on top.
4. Add your boiled potatoes to a large mixing bowl. Add onions and your dressing. Toss gently, making sure not to make the potatoes mushy.
5. On a baking sheet lined with parchment place the dressed potatoes with the onions. Make sure the potatoes are flat and not overlapping each other. You may need two trays.
6. Bake at 425 for around 50 minutes or until the potatoes start to brown.