Sweet Potato Hashposted by FLBBA on Saturday December 22nd 7:57pm
Inn of the Week
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.