Easy Sweet Potato Hashbrowns
By: Wendi Spraker
Published: Thursday, December 18, 2014 - 4:22am

Ingredients




2 large sweet potatoes, peeled and cubed in 1 inch cubes
4 table spoons of Olive Oil
½ red onion, chopped
1 red or green bell pepper, chopped
¼ Cup green onions, chopped
4 cloves garlic, minced
Kosher salt and fresh ground pepper

Preparation

1 Preheat oven to 350.  Spread the potatoes out over a half sheet rimmed baking sheet. For reference, see http://www.loavesanddishes.net/roasted-garlic-rosemary-sweet-potatoes/  (use the same instructions – just leave off the rosemary and garlic).   Mix with 2 tbs of olive oil and sprinkle of salt and pepper.  Using hands mix well and spread out the potatoes so that they are not touching each other.  Bake for 30-35 minutes  until fork tender and browned. 2 Meanwhile, heat 2 tbs olive oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions and garlic and sauté until tnder and lightly golden – about 5-6 minutes.  Season with salt and pepper to taste. 3 When Sweet potatoes are roasted, add to the skillet and mix well.  Serve warm.  May garnish with fresh herb like chopped parsley.

About

This recipe for easy sweet potato hashbrowns is healthy, easy and pure comfort food