Sweet Potato Hash & Avocado Sauce

Ingredients

The sauce:

1 avocado, skin and seed removed

⅓ cup fat-free plain Greek yogurt

1 clove garlic, minced

1 lime, juiced

2 tbsp minced cilantro

2 tbsp water

½ tsp salt

¼ tsp ground pepper

The potatoes:

1¼ lbs sweet potatoes, peeled and cut into ½-inch dice

¾ lb. russet potatoes, peeled and cut into ½-inch dice

1 tbsp olive oil

2 garlic cloves, minced

½ tsp salt

¾ cup black beans (cooked)

4 strips cooked bacon

¼ cup minced cilantro

Instructions

The sauce:

In the bowl of a food processor or blender, combine the avocado, yogurt, garlic, lime juice, cilantro, water, salt and pepper. Blend until smooth.

The potatoes:

Bring a large saucepan of lightly salted water to a boil over high heat. Add sweet and russet potatoes and cook until just tender, about 5 to 8 minutes. Drain.

Heat the olive oil in a large skillet (preferably cast-iron) set over medium-high heat.

Add garlic and cook for 1 minute, stirring frequently.

Stir in the cooked sweet and russet potatoes and salt. Cook, stirring occasionally, until the potatoes start to brown, 8 to 10 minutes.

Stir in the black beans, bacon and cilantro.

Divide between 8 plates and top with each portion with 1 tablespoon of the avocado sauce.

Original recipe found here.