These sweet potatoes home fries, which are rich in fiber as well as vitamin A, help support a healthy immune system. Sprinkle a cranberry-hazelnut crumble on top for an easy but delicious upgrade.
Ingredients
1 1/4 pounds sweet potatoes, cubed (1/2-inch)
1 teaspoon extra-virgin olive oil plus 1 tablespoon, divided
2 1/2 tablespoons chopped hazelnuts, toasted (see Tip)
2 tablespoons dried cranberries
1/8 teaspoon salt plus 1/4 teaspoon, divided
1/8 teaspoon ground pepper
Instructions
- Place sweet potatoes in a large saucepan and add water to cover. Bring to a boil over high heat. Reduce heat to a simmer and cook until almost tender, 6 to 8 minutes. Drain and pat dry with paper towels.
- Meanwhile, combine 1 teaspoon oil, hazelnuts, cranberries, 1/8 teaspoon salt and pepper in a small bowl.
- Heat the remaining 1 tablespoon oil in a large cast-iron skillet over medium-high heat until it shimmers. Add the sweet potatoes and sprinkle with the remaining 1/4 teaspoon salt. Cook for 3 minutes without stirring, then stir and cook, stirring frequently, until crispy, about 5 minutes more. Transfer to a serving bowl and sprinkle with the cranberry-hazelnut mixture.
Recipe courtesy of Eating Well
