With Thanksgiving nearly here, we can’t help but dream of all the delectable desserts, classic cocktails, and scrumptious side dishes we plan to make! If you’re in need of a recipe to round-out your holiday menu, look no further, this week we’re welcoming five guest bloggers to the Story by ModCloth Friendsgiving table. Today, Jen of JenLovesKev shares her recipe for a Sweet Potato and Brussels Sprout Hash that will satisfy the savory- and sweet-toothed alike:
From Jen: Want to know what I think the best part of Thanksgiving dinner is? The sides! I am a sucker for anything with sweet potatoes and, to me, there is nothing that goes better with sweet potatoes than a little brown sugar. Instead of the ol’ sweet potato casserole this Thanksgiving, why not try this super yummy (and yes, just as sweet) Sweet Potato & Brussels Sprout Hash? I bet you could convince anyone to like brussels sprouts with this recipe!
Sweet Potato & Brussels Sprout Hash
By Jen of JenLovesKevIngredients:
1-2 sweet potatoes, peeled and cubed
10-15 Brussels sprouts, sliced
1/2 of a red onion, diced
1 clove of garlic
2 tbsp olive oil
1/3 cup dried cranberries
1/2 cup almond slivers
3-5 tbsp brown sugar, depending on sweetness preference
2 tbsp soy sauce
freshly ground pepper1. Peel and cube the sweet potato, set aside.2. Soak and rinse the Brussels sprouts in water, trim the stems off and cut into quarters, set aside.3. In a large skillet, heat the olive oil over medium heat. Add the garlic and onion, cooking until onions are translucent.
4. Add the sweet potatoes. Stir regularly, cooking until they just begin to soften, about 6-8 minutes.
5. Add the Brussels sprouts, cranberries, and almonds, stirring to combine. Add the brown sugar and continue to cook — stirring regularly — until everything is soft and caramelized, about 6-8 minutes.
6. At the very end, splash in a bit of soy sauce, and salt and pepper to taste.
7. Serve hot and get ready for everyone to sing your praises!