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November 14, 2013

Rosemary Sweet Potato & Apple Hash with Cranberries

Last night I went to a cooking class featuring various vegetable-based Thanksgiving dishes. Feeling totally inspired from what I had learned and the recipes we took home, I found myself in this kitchen the today creating some very fall-ish dishes. Do you ever have days where once you start cooking, you get all these ideas, and kind of don’t stop going? That was me, cooking for hours. Once I get in the groove, I start thinking “ok, what can I make next?”

It was high time I made a recipe that was fit for the colder weather we’ve suddenly been slammed with. A high of 45* here in Charleston today — are you kidding me? With each layer I put on getting dressed, I envisioned my Massachusetts family shaking their heads at me. Meanwhile, it’s 29* up there. OW.

rosemary sweet potato apple hash cranberries

Rosemary Sweet Potato & Apple Hash

Ingredients

  • 1 tbsp. olive oil
  • 1/2 yellow onion, cut into 1/2-inch dice
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 2 cloves garlic, minced
  • 1 1/2 lbs. sweet potatoes, peeled and cut into 1/2-inch dice
  • 2 sprigs of fresh rosemary, leaves finely chopped
  • 1 1/2 cups fat-free, low-sodium vegetable broth
  • 2 sweet apples (your choice!), cut into 1/2-inch dice
  • 2 scallions, green part separated and thinly sliced
  • 1/2 cup dried cranberries

Preparation

  1. Heat the olive oil in a large skillet over medium high heat. Add the onion and sauté for 5-6 minutes until tender. Add the salt, garlic, and cinnamon and sauté 1 minute.
  2. Add sweet potatoes, rosemary, and chicken broth, then reduce heat to low, cover skillet and let cook for about 15-20 minutes until sweet potatoes are tender. Check every five minutes to make sure potatoes aren’t mushy.
  3. Remove the lid and let the broth reduce by about half. Add the apples and cook for 5 minutes, or until soft.
  4. Stir in scallion greens and cranberries. Serve warm.

rosemary sweet potato apple hash cranberries

I could not stop eating this once it was finished. I ate it as a side with lunch, a snack for later, and I kid you not, some after dinner. I was going to call that last incident “dessert”, but let’s not joke around. My real dessert was a handful of dark chocolate morsels. Yes, straight out of the bag. They were supposed to be saved for cookies, but desperate times call for desperate measures. That bag stood no chance.

What vegetables do you crave during the fall and winter months? What’s your favorite morsel for cookies: semi-sweet, dark, white, or milk chocolate? I like to do a combo of dark and white for a good flavor explosion.

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  • itzyskitchen

    This looks great! Loving the apple and cranberries in there for a sweet touch. I’m semi sweet for baking all the way! Occasionally I’ll do dark, but I like how semis are almost …bitter?

  • mmm this looks like a great mix of sweet and savory! xo jillian – cornflake dreams

  • Shelby

    Um, YUM! Trey would probably not be a fan of this which means no sharing. Perrrfect.

  • Rach

    Mmm I love rosemary and sweet potatoes! What a great combination!

  • oohhh and no tarragon! i am in πŸ™‚ haha

  • Erin @ The Grass Skirt Blog

    This looks SO SO SO good. I am pinning it, so I remember to make it!

    The Grass Skirt

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