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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch cubes (about 8 cups) |
4 tablespoons (1/2 stick) unsalted butter, divided |
1/4 cup canola oil |
3 cups coarsely chopped onions (about 2 large) |
1/2 cup (packed) golden brown sugar |
2 teaspoons pumpkin pie spice |
Directions:
1. Cook potatoes in large pot of boiling salted water until slightly softened, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer to large bowl.
2. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add onions and sauté until deep golden brown, about 10 minutes. Transfer to bowl with potatoes. DO AHEAD: Potatoes and onions can be prepared 1 day ahead. Cover and chill.
3. Add brown sugar and pumpkin pie spice to potatoes; toss. Melt remaining 3 tablespoons butter in large nonstick skillet over medium heat. Add potatoes to skillet; spread in even layer, pressing with back of spoon or spatula. Cook until golden brown, turning occasionally, about 15 minutes. Season with salt and pepper. Transfer to bowl and serve.
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