Roasted Sweet Potato Hash

June 16, 2009 4 large sweet potatoes per person
1 Large Spanish onion
1 1/2 Large red pepper
2 oz butter
Kosher Salt to taste
Black Pepper to taste

Note: Figure on one large potato per person.

Heat oven to 350 degrees and place sweet potatoes on baking pan. Cook in oven for approx 35-45minutes depending on the size. Check for doneness by sticking a fork or skewer through the center of the potato. If it goes through effortlessly, then it is done. Try to pull out the potato just before it gets too soft. When done remove from the oven and allow to cool to the touch. Once cooled peel the potato and dice it into ½" cubes and reserve. Peel one large onion and slice julienne-style. Heat a sauté pan with butter and caramelize the onions over medium heat making sure not to burn. Once done, remove and allow to cool. Small dice ¼" medium sized red pepper and reserve. All components can be done a day in advance to save time. When ready to serve heat a sauté pan with whole butter or oil. Add the peppers first and sauté on medium heat for approx. 1-1 1/2 minutes. Add potatoes and onions and toss everything until evenly distributed. Season with salt and pepper. Cook until the potatoes begin to brown. Remove from heat and serve.

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