Sweet Potato and Cranberry Hash
Surprisingly versatile, orange-fleshed sweet potatoes are not much higher in carbohydrates than white potatoes. Here, they are underbaked to keep their creamy flesh slightly firm, then are diced and combined with green onions, cranberries and a touch of spice to make a savory-sweet hash that is delicious served with poultry, pork or game.
Ingredients
- 3 orange-fleshed sweet potatoes, about 2 lb.
total - 3 Tbs. unsalted butter
- 1 Fuji apple, peeled, cored and cut into 1/2-inch
cubes - 1/2 cup sliced green onion
- 1 cup cranberries, coarsely chopped
- 1/4 tsp. ground cinnamon
- Pinch of ground allspice
- 1/4 tsp. kosher salt, plus more, to taste
- Freshly ground pepper, to taste
Directions
Preheat an oven to 350°F.
Set the sweet potatoes directly on the oven rack and bake until they still feel slightly firm when pressed, 50 to 55 minutes. Remove from the oven and let cool to room temperature. Place the sweet potatoes on a plate, cover loosely and refrigerate overnight. (Chilling them firms the flesh, making it hold together better in the hash.) The next day, peel the sweet potatoes and cut them into 1-inch pieces. Set aside.
In a nonstick fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the apple cubes and sauté, stirring occasionally, until the butter browns and the apple cubes start to caramelize and brown around the edges, about 5 minutes.
Add the remaining 1 Tbs. butter to the pan. When it melts, stir in the green onion and cranberries and cook until the green onion wilts, about 1 minute. Stir in the cinnamon and allspice, add the sweet potatoes and cook, stirring frequently, until they are heated through, about 4 minutes. They will break up somewhat, but try to smash them as little as possible. Add the 1/4 tsp. salt, or more, to taste, and season with pepper.
Transfer the hash to a serving dish and serve hot, warm or at room temperature. Serves 6.
Set the sweet potatoes directly on the oven rack and bake until they still feel slightly firm when pressed, 50 to 55 minutes. Remove from the oven and let cool to room temperature. Place the sweet potatoes on a plate, cover loosely and refrigerate overnight. (Chilling them firms the flesh, making it hold together better in the hash.) The next day, peel the sweet potatoes and cut them into 1-inch pieces. Set aside.
In a nonstick fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the apple cubes and sauté, stirring occasionally, until the butter browns and the apple cubes start to caramelize and brown around the edges, about 5 minutes.
Add the remaining 1 Tbs. butter to the pan. When it melts, stir in the green onion and cranberries and cook until the green onion wilts, about 1 minute. Stir in the cinnamon and allspice, add the sweet potatoes and cook, stirring frequently, until they are heated through, about 4 minutes. They will break up somewhat, but try to smash them as little as possible. Add the 1/4 tsp. salt, or more, to taste, and season with pepper.
Transfer the hash to a serving dish and serve hot, warm or at room temperature. Serves 6.