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Sweet Potato Hash with Apples & Bacon
Tender garnet yams and Granny Smith apples create an interesting combination in this savory and sweet hash. Bits of crisped bacon, onion, and pepitas complete the dish by adding an amazing depth of flavors and textures to this colorful and delicious fall hash.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12
Ingredients
- 2 garnet yams peeled and cut into 1/2-inch dice
- Extra-virgin olive oil
- Kosher salt
- 4 - 6 slices thick cut bacon cut into lardons
- 1 large onion cut in 1/2-inch dice
- 2 Granny Smith apples cored and cut into 1/2-inch dice
- 4 scallions white and green parts separated and thinly sliced
- 1/2 cup green pumpkin seeds pepitas, toasted
Method
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Heat oven to 400° F.
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In a large bowl, add the sweet potatoes, drizzle with olive oil and sprinkle with salt. Toss to evenly coat the sweet potatoes.
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Arrange them in a single layer on a baking sheet. Roast the sweet potatoes for about 10 – 15 minutes or until they are soft but not mushy. Remove from the oven and set off to the side.
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In a dry skillet over medium-high heat toast the pepitas until they have taken on some color.
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Drizzle a tablespoon of olive oil in a large saute pan. Add the bacon and place the pan over medium heat to slowly render the fat.
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When the bacon has started to get crispy and brown, add the onions, season with salt and saute until the onions are very soft and aromatic.
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Add the apples and the scallion whites and saute for 3 to 4 minutes.
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Stir in the sweet potatoes, and saute until the sweet potatoes are cooked through and starting to become crispy, about 10 to 15 minutes.
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Transfer to a serving platter and garnish with the scallion greens and pumpkin seeds.
Cooks Notes
By adding some sage, thyme and dried cranberries, this dish would make a fantastic side dish on Thanksgiving table.