On a Saturday morning when my Dad was visiting, I fixed brunch and whipped these sweet potato hashbrowns up on a whim. After that first taste, they have quickly become a staple for our weekend brunch. Instead of white potatoes, or even fingerling potatoes as in my Fingerling Potato & Zucchini Hashbrowns, this recipe makes use of richly colored and flavored garnet yams. Yams are a good source of the antioxidant beta carotene, vitamin C, potassium and manganese. As you’ll recall from our discussions on fat soluble vitamins, beta carotene is not true vitamin A; rather, it must be converted by your body into vitamin A and the human body is grossly inefficient at converting the nutrient into vitamin A. Take care though: beta carotene in and of itself is a powerful nutrient and you should definitely eat fruits and vegetables replete with beta carotene as well as other nutrients. This recipe is fabulously simple to make: it only has 3 simple ingredients! To make Garnet Yam Hashbrowns, you’ll need:
| cinnamon sweet potato hashbrowns | Print |
- 3 Medium-sized Organic Garnet Yams or Sweet Potatoes
- 3 Tablespoons Coconut Oil
- 2 Teaspoons Cinnamon
- Peel yams and slice them in thin matchsticks.
- Mix cinnamon with sliced yams.
- Heat 2 tablespoons coconut oil in the bottom of a cast iron skillet over medium heat until it’s melted.
- Reduce heat slightly, then add the cinnamon-coated yams.
- Top the yams with the remaining tablespoon of coconut oil.
- Cover and continue to cook until the yams are tender.
- When the yams are tender and fragrant, uncover them and flip them over so the top of the yams can brown.
- Continue to cook until the yams are browned and fully tender.
I had always hated sweet potatoes. My family made them into casseroles with tons of brown sugar and marshmallows on top. I thought it was nasty because it tasted like it should be a dessert, but not quite. Recently, for some reason, my body started craving sweet potatoes. I didn’t pay attention at first because I thought that that couldn’t possibly be what I was wanting. Anyway, I bought two yams and made them exactly like this. I didn’t try to make them sweeter. I just let them be what they were. I loved them!!! We have had them twice since. I recommend this to anyone who may have not like sweet potatoes in the past.
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I agree. Until recently, the only yams we’ve ever had were sweetened and I did NOT like them one bit. But now, just eating them simply prepared they are one of my favorite foods. Simple food is good food.
That’s funny, I grew up on the sweet potato/brown sugar/marshmallow glop, too, and I had to take one bite every Thanksgiving. After all those years, I never did grow to like them, like everyone assured me I would!
Then I tried sweet potato french fries and loved them! What a difference! I can’t wait to try this recipe. I already know I’m going to love it.
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We never liked sweet potatoes until recently too – we’ve had to try them as part of our buying club boxes so that has forced us into some new foods that we now enjoy.
I’ve made a spicy sweet potato hash with jalapenos and onions and paprika but will try this sweeter one with coconut oil and cinnamon – brilliant! We love roasted sweet potato “fries” and next time I’m going to toss them in coconut oil and sprinkle on cinnamon and salt instead of other spices. Thanks
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Those look wonderful! We are big sweet potato fans at our house. We usualy just eat baked cinnamon and sweet potato “fries,” but I may have to try those hashbrowns!
I think I see tomorrow’s breakfast here… !
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These are right up my alley. sounds delicious and a must make.
Definitely try them, you guys! They are really nice – it’s a clean sweet? And they accompany sauteed greens REALLY well if you do greens for breakfast.
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I had sweet potato french fries recently. They weren’t sweetened and came with a special sauce. They were outstanding! The only problem was that everyone at the table kept wanting to “try one” because they didn’t want to be the one to try something new when it was ordering time.
Mmmmm…love this recipe!
These sound great Jenny! I’ve been making sweet potato chips in bacon fat or lard lately – yum! I’ll probably be giving these a try soon!!
Oh these hash browns are to die for! I actually shredded them and left out the cinnamon and served with the roasted chicken. They almost didn’t make it to the table though because we all kept “sampling” out of the skillet!