Sweet Potato Hashbrowns

500 g sweet potatoes, peeled & cubed 1 lb
125 ml green pepper, chopped 1/2 cup
175 ml cooking onion, chopped 3/4 cup
7 ml garlic, minced 1 1/2 tsp
7 ml olive oil 1 1/2 tsp
1 ml paprika 1/4 tsp
- salt & pepper to taste -

In a large bowl; combine sweet potatoes, green pepper, onion, garlic, olive oil and paprika. Toss to combine. Transfer to large baking sheet and arrange in a single layer.

Bake in preheated 400 F (200 C) oven for 20 minutes. Turn and bake an additional 20 to 25 minutes or until potatoes are tender. Season with salt and pepper.


Serves 4
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Sweet Potato and Onion Gratin

6 medium sweet potatoes, peeled & thinly sliced 6
3 medium red onions, thinly sliced 3
375 ml apple cider 1 1/2 cup
10 ml light brown sugar 2 tsp
- salt & pepper to taste -
15 ml fresh thyme leaves 1 tbsp
15 ml butter, cut into small pieces 1 tbsp


In a baking dish; arrange sweet potatoes and onion slices in alternate layers.

In a small saucepan; combine cider, brown sugar, salt and pepper. Cook, over medium heat, stirring often until sugar dissolves. Pour cider mixture over potatoes and onions. Sprinkle with thyme and dot with butter.

Cover and bake in preheated 350 F (180 C) oven for 1 hour. Remove lid (or tin foil) and continue baking, basting often, for about 20 minutes longer or until poatoes and onions are tender.

Serves 6
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