Sweet Potato, Cranberry, Pecan Hash

Dinner Lunch & Salads Recipes

Sweet Potato Hash! Just in time for Thanksgiving.

This recipe is so simple. There are only six ingredients and almost no cooking. Just plop some sweet potatos in a toaster oven and crisp up some pecans in maple syrup. Truly, what could be easier, make people happier on Thanksgiving or be any yummier?

Best served hot with pecans right off the stove.

Ingredients and directions:

Serves 5-6

2 medium-large sweet potato (bake with skins which will fall off and stay moist)
1/2 cup cranberries
1/2 cup coconut chips (last minute)
1 cup pecan halves (last minute)
5 TBSP maple syrup
1/2 Tsp Salt. (salt as you go)

Take potatos out of oven, let cool and take off skins. In a 3″ deep, 5″x7″ rectangular serving dish, spread out and flatten potatoes, so it is about 1.5″ thick. Feel free to put in 1/4 tsp salt and mix in as you do this. Put in oven on 250 to keep warm.

Pour Maple Syrup into a hot frying pan and add pecans. Move around, so they are fully covered, and don’t walk away. These need to not harden. Mix in last bit of salt. When fully covered and crisp with maple syrup, pull out potatoes. Cover in a layer of cranberries and then a layer of coconut chips on top of that. Then cover in candied pecans and serve while hot!

Let me know what your relatives when you serve them this delicious side on Thanksgiving!

Sweet Potato Hass Close up

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Sweet potato hash

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