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Cuban Sweet Potato Hash




Source of Recipe


msnbc


Recipe Introduction


Sweet potatoes’ orange color and sweet flavor epitomize the qualities of fall vegetables. Cuban Sweet potatoes or called BATATA or BONIATO, are a type of sweet potato having somewhat dry, bland, yellowish to white flesh, used as a staple food in many tropical countries


List of Ingredients




Fine sea salt
About 1 ½ pounds Cuban sweet potatoes, boniato or batata or traditional yams may be used, peeled and cut into ½-inch dice (3 cups dice)
¼ cup canola oil
2 large onions, peeled and cut into ½-inch dice
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons ground cinnamon
Freshly ground black pepper


Recipe



Bring a large, heavy-bottomed pot of salted water to a boil over high heat. Add the diced potatoes and parboil them for 3 minutes. Drain them in a colander, refresh them under cold, running water, drain again, and set aside to cool at room temperature.

Meanwhile, pour the oil and put 1 tablespoon of the butter into a sauté pan and heat them over medium heat. Add the onions and sauté until richly browned and caramel-colored, 7 to 8 minutes. Remove the pan from the heat and set aside to cool at room temperature. Once the potatoes and onions are cool, put them both in a mixing bowl. (The recipe can be prepared to this stage, covered, and refrigerated overnight. Let come to room temperature before proceeding.)

Add the cinnamon. Gently stir together to ensure uniform seasoning and set aside.

Put the remaining butter in a nonstick sauté pan and melt it over medium heat. Add the potato-onion mixture and cook until browned and the potatoes and onions begin to adhere to one another, approximately 9 minutes.

Transfer the hash to a serving dish and present family-style from the center of the table.

Serves 4 to 6 as a side dish