 Nutritious sweet potatoes are a terrific part of a gluten free special diet year 'round, but I especially enjoy them in the fall. In this simple, affordable recipe, the natural sweetness of the potatoes is enhanced by a touch of maple syrup, balanced and brightened by a spritz of fresh lemon juice, and it all comes together with the savory flavor of tender red onions and spices. If you have leftovers, combine them with an equal amount of cooked black beans and make use that mixture as a filling for warm corn tortillas! Enjoy! Sweet Potato Hash 4 c. peeled sweet potatoes, cubed (approximately 2 pounds potatoes) 2 Tablespoons Earth Balance® Soy Free Buttery Spread 2 Tablespoons olive oil 1 large red onion, cut into medium dice2 Tablespoons pure maple syrup Juice from 1/4 lemon ½ teaspoon ground cinnamon ¼ teaspoon mace Fresh minced cilantro, for garnish, optional Cook the cubed potatoes in lightly salted boiling water until they become slightly tender – this takes approximately 5 minutes at a rapid boil. Be careful not to overcook the potatoes so they don't become mushy. Drain the potatoes in a colander, then rinse under cold water to stop the cooking process. Once well-drained, place the potatoes in a mixing bowl. Set potatoes aside while you prepare the onions. In a large skillet, melt 1 Tablespoon of the Earth Balance along with 1 Tablespoon of the olive oil over medium-high heat and cook the onions until they are golden and soft, approximately 10 minutes. Transfer the onions to the bowl with the potatoes. (Set the skillet to the side, you’ll need it again.) To the potato-onion mixture, add the maple syrup, lemon juice, and spices and toss gently. Set aside. In the skillet where you sautéed the onions, melt the remaining Earth Balance and oil over medium heat. Add the potato mixture to the skillet, spreading it evenly over the bottom of the skillet and pressing it down gently with a spatula. Cook for several minutes, until potatoes begin to brown. Using a spatula, turn the potatoes (or flip – do not stir, as this will cause the potatoes to break down), allowing them to cook for several minutes more until they are golden brown and tender. Transfer to a serving dish and sprinkle minced cilantro on top, if using. Comments11/16/2010 14:49
Welll, Gigi, you had me at sweet potates and maple syrup plus the hash factor (love hash!) and then you added in the red onion and pecans. Oh, my, I'm completely smitten with this combination of flavors! :-) Thanks so much for sharing it at <b>gfe</b> as a Thanksgiving favorite for our Gluten-Free Holiday Event. Hi, Shirley! Thank you SO much for this comment. I love all those ingredients, as well, and putting them together is an amazing combo! With my nut allergy, I leave out the pecans, but I do add those in at the end for hubs - and I did make this pre-nut allergy, so I know how wonderful they taste when toasted up in the skillet with all the other yummies! Your comment will be posted after it is approved. Leave a Reply | 
 
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