* 2 large sweet potatoes(2 pounds), cut into 3/4-inch dice
* 6 tablespoons olive oil
* 1 medium onion, peeled and cut into 1/3-inch dice
* 2 tablespoons roughly chopped fresh flat-leaf parsley
* Coarse salt and freshly ground pepper
1. Bring a medium pot of salted water to a boil. Add sweet potatoes, and cook until they can be easily pierced with a fork but still offer some resistance, 3 to 4 minutes. Drain, and rinse under cold running water. Refrigerate until completely chilled, about 1 hour.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onions, and sauté, stirring occasionally, until onions are tender and golden brown, about 20 minutes. Transfer onions to a small bowl, and set aside.
3. Pour remaining 4 tablespoons olive oil into the skillet, and place over medium-high heat. Add potatoes, and cook, stirring occasionally, until golden brown, about 8 minutes. Add reserved onions, and cook 2 minutes. Toss in parsley, and adjust the seasoning to taste with salt and pepper. Serve immediately.
Note: If you like the robust flavor and simple preparation of hash browned potatoes for breakfast, but you‘d like more nourishment and fiber than the usual version, then this recipe is for you! Sweet potatoes offer healthy anti-oxidant beta-carotene along with lots of good-quality fiber, so they are a healthier choice than white potatoes. And the down-home flavor of this recipe just can’t be beat.