One of my favorite ways to eat sweet potatoes is also pretty simple and doesn’t involve using the oven, which is important on these hot, humid days in the Midwest. The last time I threw these together, I also added some zucchini, because it is the season of the zucchini over and over and over.
I served this dish with the honey glazed pork and cashew coleslaw for an end-of-summer meal, which I shared the other day. Since then, I’ve been eating the leftovers with scrambled eggs for a deconstructed egg bake.
Zucchini Sweet Potato Hash
3 small zucchini
4 sweet potatoes
1 stick butter
seasoning salt, to taste
Using a food processor with the grating disc, grate the zucchini, sprinkle with salt, and place in a colander to drain. Grate the sweet potato and place in a large skillet. Add the stick of butter and sprinkle with seasoning salt of your choice. Once the sweet potato is partially cooked and has softened, add the zucchini to the skillet. Mix together and heat through until warmed. Add additional seasoning to your taste.