I love sweet potatoes and I enjoy learning new ways to prepare them. I prepared extra for side dishes when doing the first part of this recipe. This is a two part recipe so plan ahead! If your curious about the difference between sweet potatoes and yams, read this article.
Ingredients
Serves 4
- 3 large sweet potatoes (about 3 lbs), skin on, diced into ¼ to ½-inch cubes
- 3 large onions, halved and thinly sliced
- 2 tablespoons coconut oil (or butter)
- 4 tablespoons olive oil
- 2 ½ teaspoons fine grain salt, divided
- 1 ½ teaspoon smoked paprika
- 2 teaspoons fresh rosemary
- Pinch of fresh ground black pepper
- 4 eggs
Directions
Phase I
Preheat oven to 450°F and place a rack in the middle. Line a large baking sheet with parchment paper and set aside. (Or use a glass casserole dish)
Melt the butter (or coconut oil) in a large skillet over medium-high heat.
Add onion and 1 teaspoon of salt and lower the heat. Cook, stirring every now and then, until onions are soft and golden brown, about 20 to 30 minutes.
While the onions are cooking, toss diced sweet potatoes with the olive oil, 1 ½ teaspoons of salt, smoked paprika, a pinch of ground black pepper, and chopped rosemary in a large bowl.
When the caramelized onions are done, stir them into the sweet potatoes.
Spread mixture in one layer on the lined baking sheet (casserole dish), and roast in the oven for 30 to 40 minutes, stirring at least a couple of times, until the sweet potatoes are soft and browned.
Let the hash cool and store it in a covered container (or Ziploc bag) in the refrigerator up to 5 days.
Phase II
When it’s time to serve, heat the oven to 425°F.
Spread hash in a thin layer in a baking dish or a cast iron skillet and crack in the eggs.
Season with salt and pepper and bake in the hot oven for 10 to 20 minutes, until the eggs are done to your preference.
(I peeled mine and I think it would have been better to leave the skins on:)