• Course: Side Dish
• Features: Fast

Ingredients:

• 1 large (about 1 pound) sweet potato, peeled and cut into 1/2-inch dice
• Kosher salt
• 2 tablespoons unsalted butter
• 1 small (3-ounce) red onion, cut into small dice (about 3/4 cup)
• 1 to 2 jalapeno peppers, stemmed, seeded and chopped
• 1 sweet-firm (about 5 ounces) apple, such as Rome, Gala or Empire, cored and cut into 1-inch dice
• 1 tablespoon chopped oregano (optional)
• 1 teaspoon light brown sugar
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin

Directions:

Bring a medium pot of water to a boil over high heat. Add the diced sweet potato and a generous sprinkling of salt (about 2 teaspoons). Cook for about 4 minutes, stirring occasionally, until the sweet potato is barely tender. Drain well and transfer to a large plate to cool for at least 10 minutes.

Melt the butter in a large (at least 12-inch) nonstick skillet over medium heat. Add the sweet potato, onion and jalapeno (to taste). Sprinkle with about 1/2 teaspoon salt and cook for about 4 minutes, stirring, until the sweet potato starts to brown and the onion softens. Add the apple and cook for about 2 minutes, stirring, until it just softens. Stir in the oregano, if desired, the brown sugar, chili powder and cumin. Cook for 1 minute, so the spices become fragrant.

Serve hot.

Recipe Source:

From food writer Tony Rosenfeld.

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