Caribbean Sweet Potato Hash Browns

Sweet Potato Extravaganza 2009 continues with this easy, healthy treat. I do like using coconut oil if you have it on hand, but if not, olive oil will work just fine. Also, I used my Cuisinart’s shred function for the sweet potatoes, but if you don’t have one, the large holes on a good old-fashioned box grater does the job perfectly well too.

Caribbean Sweet Potato Hash Browns


1 tablespoon coconut or olive oil
2 large sweet potatoes (garnet variety), peeled and shredded
1 medium onion, thinly sliced
1 teaspoon salt
1 red bell pepper, diced
3 cloves garlic, minced
1/2 cup cilantro, finely chopped
1/3 cup unsweetened grated coconut
juice and zest (finely grated) of one lime

Heat oil over medium high in a large skillet. Add sweet potato, onion and salt; cook, stirring frequently, until sweet potato starts to soften up, about 3-5 minutes. Add red pepper and garlic, incorporate thoroughly, and cook for another4-5 minutes, stirring, until the sweet potato is just starting to brown a bit. Stir in coconut, cilantro, lime juice and zest, and cook for another 2-3 minutes. Serve with Tangy Spiced Ketchup. Like so:


1 clove garlic, minced
1/2 tablespoon coconut or olive oil

1 cup ketchup

1/2 teaspoon red pepper flakes
1/2 teaspoon chili powder
dash cayenne pepper, or more to taste

Saute garlic in oil of your choice (as above, I prefer coconut but olive does just fine) over medium heat for about 2-3 minutes. Stir in ketchup and spices, adjust seasoning to taste. Serve warm or refrigerated.


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