True Food Kitchen Sweet Potato Hash: My Copycat Recipe (2024)
by Kathy Patalsky · updated: · published: · About 5 minutes to read this article. Leave a Comment
My favorite season is just about approaching! No, not “fall” so to speak. But rather, pumpkin and sweet potato season! Every day and every which way I will be craving those golden delicious flavors. So it always helps to have new ways to prepare my fave pumpkin and sweet potato ingredients.
Today’s recipe serves up crispy golden cubes of sweet potatoes in a simple sweet potato hash that is a copycat recipe from a favorite dining spot: TruE Food Kitchen!..
So this is my favorite dish at TrueFood.. (And now I can make the hash at home if I want!)
Crispy Hash. Tiny cubes, some with the skins still on, a few crispy browned onion bits, a hint of garlic, salt and pepper too. These potatoes are so yummy and versatile. Serve them at breakfast, lunch or dinner. Serve them alongside just about anything for a dose of flavor, fiber, vitamin A and sweet potato coziness!
One of my favorite restaurants to dine out at here in Santa Monica California is called True Food Kitchen. It is the restaurant chain by Dr.Weil and restauranteur Sam Fox. The restaurant is not vegan or even vegetarian, but they do have a nice selection of vegan menu items. My absolute favorite is the TLT Sandwich featuring smoky tempeh bacon and avocado. You can get the sandwich served with either a side kale salad (say no cheese on top!) or sweet potato hash. I always get the sweet potato hash. The side dish is so unique and amazing yet incredibly simple in ingredients. The uniqueness, in my analysis, is all about the preparation. So I dove into my kitchen and decided to try and recreate the recipe so that I could make these delicious potatoes at home.
Success! These potatoes tasted very similar to the restaurant version. My husband even said they were better. Yup, he’s a keeper!
Then, a while after I made the potatoes and posted a preview on Instagram, I had a reader comment on my Insta photo about exactly how to make the potatoes! She said she works at a TrueFood. I was so happy when her process and recipe was almost exactly like what I did. The only difference is that she said they use grape seed oil, and I used virgin coconut oil. And I added some broth to the recipe for flavor and moisture..
So if you love sweet potatoes like me, try these guys!..
Two versions. You may notice the plated potatoes are more browned and blackened. Well, simply put, those were sauteed about ten minutes longer than the less-browned potatoes in the gray bowl. For more blackening and crispy edges, simply cook the potatoes longer in the skillet.
note: this is my interpretation of the dish at TFKitchen, this is not the exact recipe at the restaurant. I think they might use a tad more oil than I have, and they do not add the veggie broth like I do. I do that to add moisture and flavor.
By Kathy PatalskyPublished 09/08/2014 These tiny crispy cubed potatoes are simple to make and make a perfect sweet potato side dish! Serve in place of french fries for a healthy option side.
Ingredients
1 large sweet potato, diced (about 3 cups of cubes – leave skin on, or partially on)
1 small sweet or white onion, diced
2-3 garlic cloves, chopped
½ cup vegetable broth
2-3 teaspoon oil (I used virgin coconut oil, TrueFood uses grapeseed oil)
salt and pepper to taste
Instructions
Preheat the oven to 400 degrees.
For the potato, wash and scrub skin very well to remove any grit. I scrape away about ¼ of the skin, leaving a partially peeled potato. The skins should be mostly kept on because they make the hash nice and crispy, and they also add fiber and nutrients!
In a large mixing bowl, toss the potatoes with the vegetable broth, oil and garlic.
Pour the potato mixture in a glass baking dish and roast at 400 degrees until the potatoes are tender, but not mushy. Usually about 25-35 minutes.
Warm a skillet over medium-high heat. Add ½ teaspoon of oil. Add the onions and saute for about five minutes to soften.
Add the roasted potato mixture to the skillet, and toss the potatoes and garlic with the onions – add salt and pepper (to taste). Saute for at least ten minutes. You want the potatoes to brown and blacken and the onions to become crispy and very browned. The longer you saute the potatoes, the crispier they will become. Serve warm. (Note: YES, you could also just saute the ingredients if needed. About 20 minutes over medium-high heat. Then keep cooking on low until blackened to desired coloring.)
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About Kathy Patalsky
Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.
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Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish. Bake the potatoes for 20 to 30 minutes, until heated through.
However, since sweet potatoes are tubers and grow in the ground, it's important to properly wash the outer skin to remove any excess dirt, pesticides, or debris.
Spread sweet potatoes on 2 rimmed baking sheets and roast until bottom side is browned, about 30 minutes. Carefully flip potatoes with thin offset spatula and roast until second side is browned and potatoes are tender, about 20 minutes longer. Transfer to a large bowl.
The cold water bath helps rinse the starch off the sweet potatoes so they're a bit more crispy. That said, if you do not have the time, you can still get crispy baked sweet potato fries by using high heat and a little drizzle of olive oil.
Baking them retains more of their natural sweetness, boiling them most of the sugars go in to the water and is typically lost. You can still mash them by scooping the flesh from the backed skin and mashing it to make a casserole.
Pierce potatoes all over with the tines of a fork and bake in oven, directly on rack, until soft and caramelizing, 1 1/2 hours. Slash the tops of potatoes open with the tip of a sharp knife and push ends of each potato toward each other to open. Divide butter, salt, and pepper among potatoes and serve.
Sweet potato skins are rich in oxalates. This means that if you are high risk of kidney stones, you may need to limit your consumption. In rare cases, excessive consumption of vitamin A can lead to vitamin A toxicity.
How to tell if sweet potatoes have gone bad. If your sweet potato is soft in spots, smells rotten, or oozes a mysterious liquid, that potato should be discarded. Another sign that sweet potatoes have taken a turn for the worse is if they start growing stalky purplish sprouts.
There is not much difference between boiling sweet potatoes with the skins on versus peeling them, but you will get a boost of fiber and potassium if you keep the skin on. The skin also adds a subtle texture to each bite. If you're looking for a smoother mash, peel the potatoes first before boiling.
The most versatile and sweetest variation of sweet potatoes is the Beauregard. Throughout the United States, you will see this species stacked high in the grocery stores during the holiday season. Beauregard's have a bit of a stringy texture, but they stay soft: this is what makes them so popular.
Use a Large Baking Sheet: crowded pans = steaming vegetables = mushy soggy vegetables. Ensure the sweet potatoes have enough room and are not overlapping to encourage crispy caramelization.
No, yams and sweet potatoes are not the same. Yams have rough, dark brown skin that is often compared to tree bark, and their flesh is dry and starchy like a regular potato. Sweet potatoes have smooth reddish skin, softer flesh (when cooked), and a sweet flavor.
There is not much difference between boiling sweet potatoes with the skins on versus peeling them, but you will get a boost of fiber and potassium if you keep the skin on. The skin also adds a subtle texture to each bite. If you're looking for a smoother mash, peel the potatoes first before boiling.
Baking can also cause an 80% drop in vitamin A levels, twice as much as boiling. Therefore, from a nutritional standpoint, boiling rather than baking should be recommended for cooking sweet potato.
Despite their sweet taste, these potatoes have an intermediate glycemic index (GI) level, meaning they are digested and absorbed fairly slowly, leading to a more gradual increase in blood sugar levels. But, a lot of these benefits, including nutrients and taste, can be lost by boiling sweet potatoes.
The solution for watery casseroles is instant potato mash powder or cornflour - slake (mix with a little water) at first or it will go lumpy. Stir well. Alternatively, don't add so much water at first, especially if you're using a slow cooker.
Introduction: My name is Pres. Lawanda Wiegand, I am a inquisitive, helpful, glamorous, cheerful, open, clever, innocent person who loves writing and wants to share my knowledge and understanding with you.
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