Sweet Potato Hashbrowns

Sweet Potato Hashbrowns

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  • 1 large (or 2 small) sweet potato(es) — I like Garnet yams or Jewel yams for this dish
  • 1 to 2 tablespoons vegetable oil
  • Salt and pepper, to taste

Optional toppings

  • Applesauce
  • Sour cream
  • Sage leaves


Peel the sweet potato(es) and coarsely grate them. Roll them up in a clean dish towel and twist the towel to squeeze out as much moisture as possible.

Heat the oil in an 8- or 9-inch sauté pan over medium-low heat. Spread the grated sweet potatoes out in an even layer and cover the pan with a lid. Let the potatoes cook for about 4 minutes. Remove the lid and turn the heat up to medium or medium high. Cook the hashbrowns for about 4 minutes more, or until the bottom is crispy. Using a wide spatula, flip them and cook on the other side until crispy, about 2 to 4 minutes.

Serve with your favorite toppings such as applesauce, sour cream or sage.

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