Makes 6-8 servings
- 1 large yellow onion, thinly sliced in half moons
- 1/2 pound fresh Italian turkey sausage
- 2 lbs sweet potatoes, cubed in 1/2-inch pieces
- 4 slices uncured bacon, coarsely chopped
- 4 garlic cloves, sliced
- 2 short stems fresh rosemary
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon honey
- Kosher salt and pepper
- Heat oven to 450 degrees. In a medium saucepan, heat butter on medium-high heat. Add onions and a generous sprinkle of salt. Lower heat slightly and cook onions for 25 minutes, stirring occasionally. Cook until very brown and caramelized.
- Meanwhile, in a small saucepan, brown the sausage over medium-high heat. Break up sausage with a spatula and cook until browned, about 10 minutes.
- In a large bowl, mix sweet potato cubes with olive oil, salt, pepper, honey, and rosemary. Add sausage and caramelized onions to the bowl, and combine.
- Line a baking sheet with foil and pour sweet potato mixture into an even layer. Roast in the oven for 30 minutes. If not serving immediately, cover and refrigerate for up to 3 days.
- To serve, heat oven to 400 degrees. Place sweet potato hash in a 9×13 baking dish, and cook for 15 minutes until bubbly and golden brown.
Article and photos by Cara Greenstein
Cara Greenstein is the creator of Caramelized, a food and lifestyle site recently recognized as Best Blog in Memphis by the Commercial Appeal’s annual Memphis Most awards. A native Memphian who just returned to her roots from Austin, Cara practices public relations at doug carpenter & associates by day and writes recipes and entertainment tips by night. Follow Cara’s adventures on Facebook and Instagram, or read the blog directly at caramelizedblog.com.