Sheet Pan Sweet Potato Hash

Sheet Pan Sweet Potato Hash

This recipe is from the NordicWare site. We’ve chosen to include it here because of our October 2019 Featured Give-away.

Cooking your entire meal on a single sheet pan makes dinners easy and delicious and cleanup is a breeze. After you try this recipe, let us know what you think in the comments below. And don’t be afraid to experiment and change things up based on what you have on hand. The original recipe (as shown here) is southwest inspired but could easily be changed up by substituting different spices. You could use any summer squash in lieu of zucchini. Let your imagination (and your spice pantry) go crazy.

You’ll find the following items that were used in this recipe at The Kitchen Company.

** Used in this recipe **

  • NordicWare Baker’s Half Sheet Pan
  • Measuring cups
  • Measuring spoons
  • Mixing bowls
  • Mixing spoons
  • Chef’s knives
  • Salt
  • Pepper
  • Paprika
  • Oven mitts/potholders

** Optional tools **

  • Silpat half sheet pan non-stick liner (optional)
  • Corn Cutter (for getting the kernels off fresh cobs) (optional)
  • Garlic peelers and mincers
Print Recipe
Sheet Pan Sweet Potato Hash
Prep Time 20 minutes
Cook Time 22 minutes
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 22 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 425F. Lightly oil or spray Baker's Half Sheet pan. Place sweet potatoes in microwave safe bowl and precook for 3-5 minutes. Alternately you can pre-parbake them or steam them for 8-10 minutes. When they are cool enough to handle, mix the cubed sweet potatoes with the zucchini, red bell pepper, onion, black beans, corn, olive oil, garlic, chili powder, cumin, and paprika.
  2. Spread the mixture evenly onto prepared half sheet. Bake for 15-20 minutes, stirring halfway through. Remove from the oven and, using a spoon, make six wells in the vegetables for the eggs. Crack an egg into each well. Sprinkle eggs with salt and pepper and return to the oven for an additional 7-9 minutes or more depending on how you like your eggs. Serve immediately.
Summer Bundts

Summer Bundts

Summer time! Summer is a time for vacations and staycations, parties and barbecues, adventures and travels, good tomatoes and fresh fruit, visits to the farmer’s market, visits to see family

Nothing says summer in southern Oregon like a trip to the river or picking wild blackberries (yep, they are everywhere). There are a lot of things you can do with those blackberries besides just popping the juicy, sun-warmed berries straight in to your mouth.

There’s blackberry jam, blackberry ice cream, blackberry compote, blackberry cobbler, blackberry crumble, blackberries in a fruit salad, blackberries on a green salad, etc.

We’d like to suggest one of the most beautiful ways to share and serve blackberries (or any berry for that matter)…

 

BERRIES ON A BUNDT CAKE.

It can be a naked cake with just berries or a glazed or frosted cake with berries. Bundt cakes typically hold up well when being transported (to those parties, barbecues, and family gatherings) but even better than that is how beautiful they are!

Most people have (or have seen) a basic bundt pan but did you know that Nordic Ware makes several decorative bundt cake pans in a variety of sizes. They make so many and they are so pretty that some people just buy them as a collector’s item and never actually use them to bake cakes! Nordic Ware is the largest manufacturer of bundt cake pans and they are made here in the US. You can read about it here.

The Kitchen Company has the largest assortment of bundts to choose from including

full size, half size, bundtlettes, cakelets, tartlettes, tea cakes, charms, and loaves.

Visit the store and choose your favorite. You’ll be the buzz of the party! And just to help you along, here’s a link to a recipe straight from Nordic Ware.

Just click the pretty picture!