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Fall Fest: Cumin-Scented Sweet Potato Hash

I was really looking forward to making a sweet potato pie this week for Fall Fest.  I’ve never made one and I’m pretty sure that I’ve never even tasted a sweet potato pie.  Yes, it’s a shame, and I’m hoping to remedy the situation soon. But you may have noticed that I have been baking (and eating) a lot of desserts lately.  And after yesterday’s amazing Praline-Pumpkin Cake, I just couldn’t bring myself to bake a pie.

I need a break from sweets!

I’ve found that I really prefer savory sweet potato dishes to sweet ones anyway, so this warm and spicy sweet potato hash is right up my alley.  I kept it really simple – onions, sweet potatoes, and a few choice spices.  You can certainly gussy it up with more stuff if you wish, but I really loved the way these turned out.  Enjoy!

Cumin-Scented Sweet Potato Hash

1 tablespoon olive oil
1 tablespoon butter
4 small sweet potatoes, peeled and cut into 1/4-inch dice (about 4 cups)
1 medium onion, halved and cut crosswise into thin slices
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
pinch of crushed red pepper
kosher salt, to taste
2 tablespoons fresh chopped parsley (optional)

Heat a large skillet over medium to medium-low heat.  Add olive oil and butter and swirl around pan.  When butter is melted, add sweet potatoes, onions, and a generous pinch of salt.  Cook, stirring occasionally, until potatoes are tender and starting to brown, 15-20 minutes.  Once potatoes are tender and lightly browned, sprinkle in the cumin and smoked paprika and cook, stirring, for another minute.  Add a pinch of crushed red pepper, stir, then season with salt to taste.  Remove potatoes from heat and stir in parsley or other fresh herbs of your choice.  Serves 2 – 3.

More Sweet Potatoes from the Fall Fest Gang:

How You Can Join Fall Fest 2010

Welcome to Fall Fest! Have a recipe or tip that fits any of our weekly themes? You can contribute to our online recipe swap in various ways, big or small.

Contribute a whole post, or a comment—whatever you wish. It’s meant to be fun, viral, fluid. No pressure, just delicious. Simply leave your tip or recipe or favorite links in the comments below a Fall Fest post on my blog, and then go visit my collaborators and do the same.

The cross-blog event idea works best when you leave your recipe or favorite links (whether to your own blog or someone else’s) at all the host blogs. Yes, copy and paste them everywhere! That way, they are likely to be seen by the widest audience. Everyone benefits, and some pretty great dialog starts simmering.

Or think bigger: Publish entire posts of your own, if you wish, and grab the Fall Fest 2010 pumpkin badge (illustrated by Matt of Matt Bites).

Summer/Fall Fest 2010 Posting Schedule

7/28: Cukes and Zukes
8/4: Corn
8/11: Herbs, Greens, and Beans
8/18: Stone Fruit – I missed this one!
8/25: Tomatoes
9/1: Sweet and Spicy Peppers
9/8: Garlic
9/15: White (or colorful “white”…but not sweet) Potatoes
9/22: Spinach
9/29: Apples
10/6: Fall Salads
10/13: Pumpkin + Winter Squash – I missed this one!
10/20: Pears
10/27: “Mad Stash” (as in what you’re shoving in freezer/jars/dehydrator, etc.)
11/3: Root veggies
11/10: Brassicas: incl. Brussels Sprouts, Cauliflower, Cabbage or other
11/17: Sweet Potatoes
11/24: Bounty to be Grateful For