Thursday, March 13, 2014

Post Workout Refreshers: Yam and Sweet Potato Hash Bake

Yam and Sweet Potato Hash Bake

 To me, post work-out meals are extremely important, as I often work out in the mornings on an empty stomach. Deep twists in yoga can often remind us of what we've last eaten, and not in a good way.  Just imagine wringing your stomach out like a wet washcloth. Yeah. Yuck.  So, you can imagine that I'm ready to eat the first thing I see the second I get home, and that's usually something full of sugar or preservatives.

This is a really easy meal to make, it tastes delicious, and it gives me GREAT energy as soon as I'm finished.  HINT:  If you really want to take a shortcut for the morning, chop everything and boil the yams and sweet potatoes the night before.  You can just store it in the mixing bowl overnight, throw it in the skillet in the morning and bake it.  Just remember that it may need a few more minutes to cook, as the ingredients will be cold.

Yam and Sweet Potato Hash Bake

Prep Time: 10 minutes / Cook Time: 30 minutes / Servings: 2

Yam and Sweet Potato Hash Bake
  • 1 cup sweet potatoes, peeled and diced
  • 1 cup yams, peeled and diced
  • 2 large eggs
  • 1/2 cup chopped broccoli
  • 1/4 cup chopped red bell pepper
  • 2 scallions, chopped
  • 1/2 tsp. garlic powder
  • 1 tsp. fresh rosemary, chopped
  • salt and pepper to taste
  1. Bring a large pot of water to a boil.  Add the sweet potatoes and yams, boil for 5 minutes, drain, and transfer to a large mixing bowl.
  2. Add the broccoli, red bell pepper, scallions, garlic and rosemary to the mixing bowl. Season with salt and pepper to taste, stir until combined and transfer to a medium cast iron skillet (make sure there are no plastic handles on your pan!) or glass baking dish.
  3. Crack the two eggs on top and place the skillet or dish in the oven.  Bake at 375 degrees for about 25 minutes, until the eggs are cooked to your liking.  Allow to cool for about 5 minutes before serving.

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