Sweet Potato Hash Browns

I’m always looking for new ways to serve sweet potatoes. This makes quite a large pile of hash browns, so if you don’t want leftovers be sure to cut this recipe in half!

2 large sweet potatoes, peeled and cut into quarters lengthwise
1 tablespoon brown sugar
1-1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon ground cinnamon
1/8 teaspoon cayenne
2 tablespoons olive oil
Pinch Spanish smoked (sweet) paprika (optional)

In a food processor fitted with the shredding blade, feed the peeled sweet potato quarters through the tube. You will have a large pile of shredded sweet potato. Keep in mind that it starts to brown fairly quickly, so do this just before you are going to cook them. You can also cover them with cold water to keep them fresh while you prepare the spice mixture and heat the oil, but you will need to take care to drain them very well and squeeze them dry before proceeding.
In a small bowl, combine the brown sugar, salt, pepper, cinnamon and cayenne. Toss with the shredded sweet potatoes in a large bowl.
Heat the oil in a large skillet over medium-high heat. Cook the sweet potatoes until just tender while tossing frequently, about 8 minutes. Remove from heat and sprinkle lightly with Spanish smoked paprika, if using.
Quick Tips
1. If you like Spanish smoked paprika, add it to the spice mixture. I left it out because my husband doesn’t like it. My kids like it and if you use the sweet version, it’s not spicy.
2. You may need to cook the potatoes in two batches depending on the size of your skillet. Just be sure to add a little more oil to the pan before starting the second batch.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

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