Skip to main content
Recipes

Sweet Potato Hash

By Michael Lomonaco

Recipe information

  • Yield

    8 Servings

Ingredients

3

pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch cubes (about 8 cups)

4

tablespoons (1/2 stick) unsalted butter, divided

1

/4 cup canola oil

3

cups coarsely chopped onions (about 2 large)

1

/2 cup (packed) golden brown sugar

2

teaspoons pumpkin pie spice

Need to make a substitution?

Preparation

  1. Step 1

    Cook potatoes in large pot of boiling salted water until slightly softened, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer to large bowl.

    Step 2

    Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add onions and sauté until deep golden brown, about 10 minutes. Transfer to bowl with potatoes. DO AHEAD: Potatoes and onions can be prepared 1 day ahead. Cover and chill.

    Step 3

    Add brown sugar and pumpkin pie spice to potatoes; toss. Melt remaining 3 tablespoons butter in large nonstick skillet over medium heat. Add potatoes to skillet; spread in even layer, pressing with back of spoon or spatula. Cook until golden brown, turning occasionally, about 15 minutes. Season with salt and pepper. Transfer to bowl and serve.

Explore Bon AppétitSweet PotatoPotatoVegetableOnionEasyWeeknight MealsSideGluten-FreeNut-FreeVegetarianSauté