Sweet Potato Hash with Sage Brown Butter

Name: Sweet Potato Hash with Sage Brown Butter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 5 cups sweet potato, chopped into <1/2" pieces; 2 cups celery, chopped; 1 large shallot, chopped; 1/2 cup 50% less sugar dried cranberries; 2 tbsp grass-fed butter; 1 tbsp sage, chopped; 1 tsp Flavor God Garlic Lover's Seasoning; 1/2 tsp olive oil

User Reviews

4.0

3 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 servings
Calories
253 kcal
Course
Side Dish, Breakfast
Cuisine
American, Vegetarian, gluten-free

Sweet Potato Hash with Sage Brown Butter

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

5 cups sweet potato, chopped into <1/2" pieces (630 grams)
2 cups celery, chopped (270 grams)
1 large shallot, chopped
1/2 cup 50% less sugar dried cranberries (40 grams)
2 tbsp grass-fed butter (1 oz)
1 tbsp sage, chopped
1 tsp Flavor God Garlic Lover's Seasoning
1/2 tsp olive oil

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Instructions

Brown the butter by adding butter to a very small pan over medium heat. Melt butter and allow it to come to a boil. The butter will get frothy, then the froth will begin to subside (after about 5-7 minutes). At that point, add the sage and keep a close eye on the butter and watch for brown flecks to begin to appear in the butter. After the flecks appear, wait a minute or two longer for the liquid to develop a brown color and nutty aroma. Remove to a small dish to cool, leaving most of the brown flecks in the pan (you can strain it if desired). Set aside.
Heat a large cast iron skillet over medium-high heat and add olive oil until hot. Add shallot and sauté until fragrant, about 1-2 minutes.
Add sweet potato and toss to coat with oil. Add 1-2 tbsp of water to the skillet, then cover and allow sweet potatoes to cook down for about 10 minutes, tossing every few minutes.
Add celery, dried cranberries, and Flavor God seasoning to skillet, re-cover, and continue cooking down for about another 10 minutes or until sweet potatoes are fork tender, but not mushy. Stir every few minutes to evenly cook.
Remove skillet from heat and toss with sage brown butter before serving.

Nutrition Information

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Calories 253kcal (13%) Carbohydrates 46g (15%) Protein 4g (8%) Fat 7g (11%) Cholesterol 15mg (5%) Sodium 224mg (9%) Potassium 791mg (23%) Fiber 7g (28%) Sugar 17g (34%)