As you can well tell by now, I've been cooking up a storm over the Christmas and New Year's holidays. And while I'm not a fan of Christmas foods, I wanted to retain the flavour profiles of Christmas foods. So instead of making a sweet potato casserole or stuffing, I made a sweet potato hash with sausage, walnuts, dried cranberries, and flavoured with fresh sage.
Ingredients (feeds 4):
5 links sausage, casings removed and diced to 1" cubes
5 medium sweet potatoes, diced to 1cm cubes
1 large onion, minced
5 cloves garlic, minced
4 tbsp olive oil
1 cup walnuts, broken roughly
2 cups dried cranberries
20 sage leaves, julienned
Salt to taste
1) Fry sweet potatoes in 2 tbsp olive oil, salting to taste, about 5 minutes until slightly softened. Set aside.
2) Fry sausage in non-stick pan, about 3 minutes until just cooked through. Set aside.
3) Fry onions in 2 tbsp olive oil until translucent, about 2 minutes on medium-high heat.
4) Add sage leaves, stirring through.
5) Add garlic, and fry till fragrant, about 1 minute.
6) Return sweet potatoes and sausage to pan, with dried cranberries and walnuts. Toss to mix and salt to taste before serving.