Lara Katz: Dreaming Up Delicious


Sweet Potato Hash Browns

Thanksgiving Express Menu, Part 2 of 3

by: Lara Katz

This recipe from Laura Keogh and Ceri Marsh’s new Cookbook How to Feed a Family was surprisingly so easy and delicious I couldn’t believe it. The combination of the sweet potatoes and maple syrup with the savoury flavours of the rosemary and onions is incredible.  In addition to a delicious side dish it is so quick to prepare you will think you forgot a step. 


3 cups (750 mL) sweet potato diced, 1 large peeled sweet potato)
¼ cup maple syrup
1 Tbsp minced fresh rosemary
salt and pepper
3 Tbsp olive oil
1 medium onion

  Bring a large pot of water to a boil. Blanch the sweet potato cubes for 2 minutes, drain and rinse under cold water. Place the potatoes in a bowl. Add maple syrup, rosemary and salt and pepper to taste, mix well. Put the bowl in the refrigerator for at least 15 minutes.

  In a large frying pan, warm up the olive oil and add the onion. Just as it begins to soften, add the sweet potatoes and any liquid that’s collected at the bottom of the bowl. Saute over medium-high heat for 15-20 minutes, stirring occasionally. Be gently to not mash the potatoes. You want everything to get really brown. The bottom of your pan may get really brown too. Taste to see if you need more salt and pepper. Serve warm.

Serves 4-6 servings.

Looking for a main course and dessert to complete this meal? Check out Thanksgiving Express parts 1 and 3, Turkey Cutlets Recipe and Apple Cinnamon Crostata Recipe.