Sweet Potato Breakfast Hash

Our garden goodies have slowed down for the season. We still have tomatoes coming out our ears, and we are swimming in peppers. There are some beautiful winter squash plants just waiting to be picked. Plus our root veggies are safely tucked in the ground - carrots, parsnips, onions, potatoes...

...and sweet potatoes.

I am so excited to dig those sweet little tubers up out of the earth. Fingers crossed that the plants did well and bear lots of fruit.

The first recipe on the list will be sweet potato breakfast hash.

First, roast your sweet potatoes.

If you don't have enough sweet potatoes, or you want to add some variety, you can add in some chopped carrots or cubed butternut squash. Toss the vegetables in oil and sprinkle with a mixture of chili powder and cinnamon. (I use equal parts cinnamon + chili powder, but you can change that ratio based on your own tastes.) Roast at 425 for 20 - 25 minutes, until fork tender.

Next, heat some spinach in water, just until it's wilted. Brown some ground sausage.

Mix spinach + roasted vegetables with cooked sausage. Serve warm or package into individual serving sizes in freezer bags and freeze until ready to eat. Microwave from frozen.

I love topping mine with fresh avocado!