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directions:
Heat 1 tablespoon grape seed oil in a cast iron skillet over
medium heat. Once warm, add Andouille sausage, stirring
occasionally until browned. Remove sausage from skillet and
set aside. Add remaining 1 tablespoon of grape seed oil to
heated skillet. Once heated, add bell pepper and onion and
sauté until onions begin to caramelize. Add diced mango,
habañero peppers and cinnamon. Stir until just combined,
then remove from heat and add to sausage mixture. Set aside.
Add coconut oil to heated skillet and add sweet potatoes. Stir
to coat potatoes with the oil and season with salt and pepper.
Brown each side of the potatoes just a bit, stirring occasionally
until cooked through, about 10-12 minutes. Once potatoes are
cooked through, add sausage, vegetable and fruit mixture back
into the skillet with the potatoes, stirring until well combined
and heated through. Remove from heat, top with chopped
cilantro, and serve.
Contributed by Dawn Harris from Kitchen of Mama Harris
spicy mango sweet
potato hash
Makes 5 servings
Prep time: 10 minutes
Cooking time: 20 minutes
ingredients:
2 tablespoons grape seed oil, divided
1 cup (1 link) mild Andouille sausage, sliced
¾ cup chopped green bell pepper, diced
1 cup red onion, finely sliced
2 mangos, peeled, pitted and diced
2 tablespoons habañero peppers, finely diced
½ teaspoon cinnamon
1 tablespoon coconut oil
3 cups sweet potato, diced
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons chopped cilantro
