I love sweet potatoes, and it just so happens that they are really good for you. They are loaded with beta carotene and vitamin A, and are considered one of those “super foods” we should eat more of. Usually, I bake them (or cook them in the microwave if short on time), and I’ve also made sweet potato fries (not as good for you, for obvious reasons). The other night I decided I wanted something a little different. When I was young, we often had a side of hash (or fried potatoes as my mother called them) as our starch at dinner. My mom always prepared the hash with onions, and it was always fried in bacon grease. I wanted to stick with a healthier alternative than bacon grease (not that I have anything against bacon grease), so I just used olive oil.This hash is great as a breakfast or dinner side. Serves 4-6 as a side dish.
- 3 Large Sweet Potatoes – peeled and cut into cubes (about 3/4 inch or whatever size you prefer)
- 1 Large Sweet or Red Onion – chopped
- 3 Cloves Garlic – minced
- 4 TBS. Olive Oil
- 1 TBS. Unsalted Butter
- 1 TBS. Dried Rosemary 9or 2 TBS. Fresh) – chopped
- 1 tsp. Crushed Red Pepper Flakes (optional)
- 1-2 TBS. Salt (Kosher or Grey Salt is preferable)
- Fresh Ground Pepper
Preheat oven to 450 Degrees. In a large saute pan, melt butter over medium heat. Add onions and sprinkle with salt. Reduce heat and continue cooking until the onions are nicely browned – about 15-20 minutes. Turn off heat. Add sweet potatoes, olive oil, garlic, rosemary, red pepper (if using), a generous coating of salt and freshly ground pepper to onions. Toss until all potatoes are well covered. Transfer potato mixture (in a single layer) to a baking sheet lined with parchment paper or foil. Roast for 30-45 minutes (flipping once during process) until potatoes are softened to your liking. Season with additional salt and pepper as needed.