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Sweet Potato Hash

posted by FLBBA on Saturday December 22nd 7:57pm

Inn of the WeekBarrister's Bed and Breakfast

Barristers Bed and Breakfast

Seneca Falls, New York

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

4 tbsp (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

1 teaspoons pumpkin pie spice

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.  Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat.  Add onions and saute 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.

Add brown sugar and pumpkin pie spice to potatoes; toss.  Melt remaining 3 tbsp 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.

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