Maple Sweet Potato Hash

Marianne

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Maple Sweet Potato Hash
Serves 2-3

  • 1lb sweet potatoes (about 2 small sweet potatoes,) peeled & cubed
  • 1/2 lb pork breakfast sausage
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon butter
  • 1/2 onion, chopped
  • pepper
  • 1-2 Tablespoons pure maple syrup
Directions
  1. Cook sweet potatoes in a large pot of salted, boiling water until barely tender, about 4 minutes. Drain then set aside.
  2. Heat a large skillet over medium-high heat then add sausage, removing casings if necessary. Brown, breaking it up as it cooks, then drain in a paper towel lined bowl and set aside.
  3. Drop heat a tad then melt butter and olive oil in the same skillet. Add sweet potatoes and onions then season with pepper and saute until golden brown, about 5-7 minutes. Add sausage then drizzle in maple syrup to your liking. Toss to combine then saute for 1-2 more minutes and then serve.
 

Britesea

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@CrealCritter looks like a pretty nice knife to me! And the wood handle is very artistic; I like it.

We have Cutco knives, which are pretty good, and I like the lifetime warranty and lifetime sharpening (especially for the serrated blades which are a b**** to sharpen. But they still don't compare to the carbon steel ones we had. One was so old that the blade had been worn to about half it's original size from sharpening-- several generations had used that one; it was unparalleled for skinning.
 

CrealCritter

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I really miss the carbon steel knives we had down south. Somehow, they did not make the trip up here.

My humble opinion... A good steel knife is worth its weight in gold. Sadly you can't just go and buy a good knife anymore. Most all of them are made in China trash that can't hold an edge.

I got tired of using my wife's kitchen knifes so I just made my own real wood handle knife. Yes its rough, I'm no knife smith, but it holds an edge and cuts like a real knife should. So mission accomplished. I think the sheath was harder for me to make than the knife was. Now a head of cabbage, carving turkey or slitting the throat of a deer is no match for me.
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wyoDreamer

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@CrealCritter That looks like a nice knife. I bet you can break down a deer pretty fast with that one. It would be nice to be able to make the handle the size you need to comfortably hold the knife. i have a little arthritis developing in my hands, so a slightly larger handle is a wonderful thing.

Thankfully, DH believes in buying high quality stuff for things that are going to get a lot of use. We paid a lot for the knives, but they will last us the rest of our lives and make cooking so much easier.
 

Britesea

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It is kinda difficult to do. I usually just whack em in the middle and the ends, then stand em up on wide cut from the middle and slice down. Then it's smaller and easier to dice up. Slow work, but it's better if you have really good, sharp knives. I wouldn't do it with a cheap grocery store knife.
 

CrealCritter

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It is kinda difficult to do. I usually just whack em in the middle and the ends, then stand em up on wide cut from the middle and slice down. Then it's smaller and easier to dice up. Slow work, but it's better if you have really good, sharp knives. I wouldn't do it with a cheap grocery store knife.

Dull knives are dangerous. I know it sounds like a oxymoron but it also applies to woodworking tools.
 

Marianne

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Any secrets or tips for cutting up sweet potatoes? Those suckers are hard and I always feel like I am going to lose a finger when I try to slice them.
When I can, I use the Instant Pot to cook or at least partially cook sweet potatoes. They're super easy to get the peel off, cut easily and still hold their shape to lightly fry for dishes like this.
 

Marianne

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Great idea! about how many minutes?
18 minutes, then natural steam release for buttery smooth sweet potatoes. Use the trivet and 1-1/2 cup of water. Put the potatoes on the trivet, set it and walk away.
15 minutes leave them a bit under cooked which works out better for this dish, IMO. We had it tonight (which is the ONLY reason why I remember the time!) and although the potatoes were completely done, I was still able to get some browning on them by not stirring them around much.
 

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