I learned to make this dish from my daugher Hannah and if you think sweet potatoes with marshmallows melted over the top is the utlimate sweet potato dish, this recipe is not for you. I hate marsmallows and I can't think of a better way to ruin a great vegetable like sweet potatoes. The bacon adds a smoky flavor that really accents the earthiness of the sweet potatoes. My daughter uses the whole pound of bacon when she makes it and more brown sugar, but I like my version which lets more of the sweet potato taste through.
This dish is easy and quick to make. A quick peel and simple chop and you're almost done. You can't peel and chop the potatoes too far ahead of time, as they start to develop brown spots which are unsightly. For the best results pick a bacon with a good smoky taste, so look for a bacon that says "natural hardwood smoked" or "applewood smoked". Sweet onions, such a maui or vadalias add a good sweetness to the dish, but regular Spanish onions work well too. You will be disappointed in the flavors if you use dried thyme. Fresh thyme has a very different flavor than dried thyme, even if you adjust the amount. It's just not the same. Most markets have fresh thyme now and it will make a huge difference in your cooking.
I haven't tried it. but a friend had turkey sweet potato hash at North Star Cafe in Columbus, Ohio and loved it. I think adding turkey is a great idea for a one dish meal. I serve the sweet poato hash with turkey, chicken and pork.
I hope you enjoy it as much as we do and make it your own as well.
Sweet Potato Hash
Ingredients:
4 medium sweet potatoes – peeled and cut into one-inch cubes
1 large onion – chopped
½ pound sliced hardwood or applewood smoked bacon – chopped
½ cup brown sugar
1 tablespoon fresh thyme leaves
2 cups chicken broth or stock
Directions:
Heat large skillet on high and add bacon and onions.
Cook until onions are transparent and bacon has rendered its fat.
Add potatoes and stir to mix.
Add chicken broth and brown sugar, bring to a boil. Cover with lid and reduce heat to medium.
Cook until potatoes are tender and can be pierced with a fork, about 10 minutes. Remove lid and turn heat up to high until all liquid has evaporated.
Season with salt and pepper to taste.
Makes 8 side dish servings.
