These home fries are a flavorful and nutritious dish that combines the health benefits of sweet potatoes with a crunchy, antioxidant-rich topping. Sweet potatoes are loaded with fiber, vitamin A, and potassium, which support a healthy immune system, vision, and heart health. The cranberry-hazelnut crumble adds a delightful contrast in texture, while providing additional fiber, healthy fats, and antioxidants, making this dish a delicious and nourishing option for any meal.
Active Time: 25 mins | Total Time: 25 mins | Servings: 4 servings
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
Directions:
- 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.
Tip:
For the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
Nutrition Facts:
Serving Size 3/4 cup; Calories 119; Total Fat 7g; Saturated Fat 1g; Cholesterol 0mg; Sodium 224mg; Total Carbohydrate 13g; Dietary Fiber 2g; Total Sugars 6g; Protein 1g; Vitamin C 1mg; Calcium 19mg; Iron 0mg; Potassium 174mg
