Japanese Sweet Potato & Apple Hash (Egg-Free)

Ingredients

• 2 medium Japanese Sweet Potatoes (Satsumaimo)
• 2 medium Apples
• 1/2 medium Onion
• 2 tablespoons Coconut Oil
• 2 tablespoons Maple Syrup
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Nutmeg
• 1/4 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 2 medium Japanese sweet potatoes and cut them into 1.27 cm cubes. Peel the 2 medium apples and cut them into 1.27 cm cubes. Peel and dice the 1/2 medium onion.
2. 2Heat the 2 tablespoons of coconut oil in a large skillet over medium heat, which is 175°C.
3. 3Add the diced 1/2 medium onion to the hot skillet and cook, stirring occasionally, for 5 minutes, or until the onion looks soft and is slightly see-through.
4. 4Add the cubed 2 medium Japanese sweet potatoes and the cubed 2 medium apples to the skillet. Cook, stirring every few minutes, for 15 to 20 minutes. The sweet potatoes should be tender when poked with a fork, and the edges of the potatoes and apples should look slightly browned and caramelized.
5. 5Stir in the 2 tablespoons of maple syrup, 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of salt. Continue to cook for another 2 to 3 minutes, stirring to coat everything evenly, until the mixture is fragrant and slightly sticky.
6. 6Remove the skillet from the heat and serve the hash warm.

Related Guides