On last count, I had 14lbs of sweet potatoes I needed to come up with recipes for and use up. I used about 2lbs today with this fun and spicy sweet potato hash. My daughter and I ate it for lunch with eggs and toast and it was great to see her really enjoying those sweet potatoes. I flavored the sweet potatoes with whole and ground cumin and green chilies. I think I will have to use some more of my remaining sweet potatoes to make this dish again. :)
Ingredients:
2 peeled and diced large sweet potatoes
1 medium onion diced
2 serrano (or jalapeno) chilies chopped
1 green bell pepper diced (optional)
1/2 tsp of cumin seeds
1/2 tsp of cumin powder
1 small pinch of cinnamon powder
1Tbs of ginger/garlic paste (or 1/2 Tbs of each separately)
red chili flakes to taste
seasoning salt to taste
Directions:
Boil your sweet potatoes until fork tender. You don't want them mushy. Drain and set aside until later. I did this all in one skillet so you don't have to dirty two pans.
Add 1Tbs of canola oil into the pan and toast your cumin seed for a few seconds until fragrant.
Next add your diced onion, green chilies and ginger/garlic paste. Saute for a 1-2 minutes.
Next add all your dry spices (cumin powder, cinnamon (just a small pinch), chili flakes and seasoning salt. Saute for another minute.
Next add your bell pepper and cooked sweet potatoes. Mix well and allow the sweet potatoes to get some color or get well browned. I just left them in the pan and took a large spatula and flipped sections of the sweet potatoes as it was getting a little char. Taste for seasoning and serve with eggs.
Note: You can also add some crumbled cooked bacon to this dish.
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Boil your sweet potatoes until fork tender. You don't want them mushy. Drain and set aside until later. I did this all in one skillet so you don't have to dirty two pans. 
