Servings: 10 Prep: 15 mins Cook: 30 mins Total: 45 mins
This dish is higher in carbs than most on my site. However, it was designed for the holidays, where a modicum of splurging is likely to happen. This, in my mind’s eye, is the replacement for the traditional “Candied Yams”, which are usually drenched in brown sugar and often topped with marshmallows. This … isn’t that … but it’s far from a poor replacement! The flavors are from the same planet, but it’s not going to release an army of insulin into your blood.
Create this, or bring it to any holiday meal and … people will love it!
Note: You don’t want to put too many root veggies into the pan, at once. If you have a large sauté pan, where it will all fit without more than about 2 layers of cubes, that’s ok. Otherwise, consider doing 2 batches or do it in two pans, simultaneously. Practice your sautéing skills!
Second Note: Cut larger chunks and toss it all (except the mint) with melted butter. Then, roast in a pan at 350 F, for about 45 minutes, or until soft, browned and roasty. Then, top with fresh mint and serve! It’s a more rustic version of the same flavors, but no less awesome!
Rootin' Tootin' Underground HashPrint Rate
- 1/4 cup fresh whole butter
- 2 lbs sweet potatoes peeled and diced
- 1 lb golden beets peeled and diced
- 1 lb carrots peeled and diced
- 4 each garlic cloves minced
- 1 each sweet red onion diced
- 2 tsp cinnamon ground
- 1/2 tsp nutmeg freshly ground
- 1 cup pecans halves
- 1/4 cup fresh mint leaves washed and dried
- salt and fresh cracked pepper to taste
- Pre-heat a large non-stick sauté pan.
- Add your butter, and quickly swirl it around. A little light browning of the butter is ok. Don't burn it, though.
- Before the butter is totally melted, add your cubed beets, carrots and sweet potatoes. Toss them in the butter, to make sure the cubed are evenly coated. Then, spread them out along the bottom of the pan, so that there is as even a layer as possible. Season with salt and pepper.
- Turn the heat down to a medium-low. About every 2 to 3 minutes, toss the root veggies around, so that a different group of mini-cubes will get exposure to the bottom of the pan. We're trying to brown up many of the cubes, for color, texture and flavor. Be careful not to burn them. They have a tendency to want to burn quickly. Watch it, closely.
- Continue cooking the roots, until they are almost completely cooked through (will take about 20 minutes, with occasional tossing). Once they are nicely browned, add your onions, garlic, pecans, cinnamon, nutmeg and more salt and pepper. Cook for a further 5 minutes, until the onions and garlic are cooked and translucent.
- Taste some of the cubes and adjust the salt and pepper (this can handle a good amount of salt). When you're satisfied with the taste, toss some fresh mint leaves into the mix and serve immediately. (if you're planning to bring this to a different location, take the fresh mint leaves separately and add them to the top of the hash, just before serving. They will wilt and turn brown fairly quickly, if they sit in the hash too long ... they'll still taste great, but ... will just loose that vibrant green color).
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