Most of the recipes that I have that call for cranberries want dried cranberries. Aside from making cranberry sauce, there aren't too many that use the fresh berries. So it was nice to see this hash going heavy on the fresh cranberries (and green onion).

I think, in future, I would choose a different method for cooking the sweet potatoes. While baking and then peeling worked fine, I did find them a bit annoying to peel. I might try peeling and cubing them first next time and then either boiling or steaming the cubes. However, since I haven't had a chance to try that method yet, I've left the instructions alone for now. Feel free to experiment with the procedure to find something that works well for you.

Sweet Potato-Cranberry Hash

Slightly adapted from Vegetable of the Day by Kate McMillan

Ingredients

• 900g sweet potatoes
• 2 Tbsp. unsalted butter
• 1-2 apples, diced
• 1/2 c. sliced green onion
• 1 c. fresh (or thawed frozen) cranberries, chopped
• 1/4 tsp. ground cinnamon
• 1-2 allspice berries, ground
• 1/4 tsp. coarse sea salt, ground
• 1/4 tsp. black peppercorns, ground

Directions

1. Preheat oven to 180°C (350°F).
2. Pierce the potatoes with a fork in several places and then place them directly on the oven rack and bake at 180°C (350°F) for 45-55 minutes.
3. Remove from oven and allow to cool.
4. Once cool enough to handle, peel and cube the potatoes.
5. Melt the butter over medium heat.
6. Add the apple and cook until browned and caramelized (~5 minutes).
7. Add the green onion and cranberries and cook for 1-2 minutes.
8. Add the sweet potatoes, cinnamon, allspice, salt, and pepper and cook, stirring occasionally, until heated through (4-5 minutes).

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Variations

Vegan Version

Ingredients

• 900g sweet potatoes
• 2 Tbsp. coconut oil
• 1-2 apples, diced
• 1/2 c. sliced green onion
• 1 c. fresh (or thawed frozen) cranberries, chopped
• 1/4 tsp. ground cinnamon
• 1-2 allspice berries, ground
• 1/4 tsp. coarse sea salt, ground
• 1/4 tsp. black peppercorns, ground