With so much going on these days, we are happy we only need to bring ONE dish to the family Thanksgiving meal. This year we are going out on a limb and trying something different. Instead of the standard mashed yams smothered in gooey, melty marshmallows, (although that does sound really good!) we are going to try a savory but still sweet, Sweet Potato Hash.
We accidentally created this dish a couple months ago and we both fell in love with its sweet and savory flavors with just a tiny bit of heat from the jalapenos. It is certainly a dish to enjoy all year round.
Let's just hope Aunt Marilyn will forgive us.....she loves those sweet marshmallows!
Sweet Potato Hash
Makes 8 servings
3 large sweet potatoes, diced into small cubes
3 tbsp. olive oil
2 1/2 cups sweet onion, coarsely chopped
2 green peppers, coarsely chopped
2 jalapeño peppers, finely diced (remove seeds for less heat)
4 cloves of roasted garlic, finely chopped
2 tsp. salt
2 tsp. fresh ground pepper
1 tsp. ground cinnamon
1 tsp. ground allspice
2 tbsp. fresh basil, chopped
2 tbsp. fresh parsley, chopped
Bring large pot of water to a boil and add diced sweet potato. Boil for 5-8 minutes, until potato cubes are cooked through. Drain the water and set the sweet potato cubes aside to dry while you cook the pepper and onions.
In a large cast iron skillet, heat 1 tbsp. of oil and add the onion, garlic, green peppers and jalapeno. Stir often and sauté until the onion becomes translucent, about 5 minutes.
Drizzle another tbsp. of oil to the skillet then add the cubed sweet potatoes, salt, pepper, cinnamon, allspice and fresh herbs, combine well. Keeping the skillet at medium heat, arrange the hash in a single layer and continue cooking until potatoes, onions and peppers have slightly browned.
Wishing you and yours a very fulfilling and grateful holiday season!