2lbs.sweet potatoes or garnet yams, peeled and cut into 1 inch chunks
1tablespoonolive oil
1/2sweet onion, chopped
1red bell pepper, chopped
1tablespoonrosemary leaves, finely chopped
salt & pepper
Instructions
In a large pot of boiling water, boil sweet potato pieces for 10 minutes, drain, let cool, and lightly dry any excess water with a paper towel.
In a cast iron skillet, heat olive oil to medium high heat, add onions and peppers and sauté until soft, about 5-8 minutes. Add sweet potato pieces and rosemary, tossing with onions and peppers. Season with salt and pepper.
Cook in pan 20-25 minutes, only stirring every 5-7 minutes so that you can get a brownish crust on the sweet potato pieces. When you stir, be sure to use a flat spatula so that you don’t make mashed potatoes out of your hash. Season with salt and pepper before serving.