I've had a sweet potato just chilling in the pantry for a few weeks now. And every time I open up the pantry, that sweet potato has been staring me in the face, begging for attention. Well, sweet potato, tonight you finally got your wish.
I had a craving for some type of hash, but wasn't quite sure what direction to go in: savory or sweet? But then I decided, why choose between the two? This hash has texture, flavor, beautiful color, with both salty and sweet notes: AKA the perfect side dish! I'm very happy with how it came out.
What you'll need:
Serves 4-6
1 yellow onion, diced
1 yellow onion, diced
2 medium sweet potatoes, diced to your size preference
2 tablespoons olive oil
2 teaspoons Adobo seasoning (I used a wonderful blend from a local vendor, Mill Creek Spice Company)
1/3 cup water
1/3 cup water
1/2 teaspoon kosher salt (may omit if your adobo seasoning already contains salt)
1/3 cup walnuts, roughly chopped
1/3 cup walnuts, roughly chopped
1/3 cup craisins
2 teaspoons agave nectar, optional
2 teaspoons agave nectar, optional
What to do:
1. In a large skillet over medium heat, saute the onion in 1/2 of the olive oil.
2. While your onions are sauteing, toss your diced sweet potatoes in a medium bowl with the remaining oil and the adobo seasoning. Add the potatoes to the skillet with the onions. Add the water. Cover the sweet potatoes with a lid, and let the sweet potatoes soften for a few minutes. This step makes sure that you don't end up eating crunchy, raw sweet potatoes, so don't skip it!
3. After your potatoes have softened a bit (not too much!) remove the lid, and increase the heat to medium-high to let your potatoes crisp. Stir frequently until potatoes are crisp, about 5-10 minutes. Add the salt and combine.
4. Add the walnuts and cook for an additional minute or so, just to toast them. Remove from heat, and add the craisins. Drizzle with agave, if a sweeter note is desired. Serve and Enjoy!
