I have a recipe of my own that is similar to this, but I use cinnamon, salt, pepper, and garlic powder.
I wanted to add spice like you did here, but I just had some cumin. Still, thanks for the tip of adding the spicy stuff to the sweet.
I cut down the amount of brown sugar a little bit, and again used cumin instead of chile powder, but these had an awesome flavor. I still think I'll go back to using cinnamon instead of brown sugar cause the sweet potato is sweet enough on it's own, but other than that I'll be following this recipe from now on.
I've never had much success in getting my hash browns to crisp up, and the first time around this was no exception. But I had some leftovers and put them in a tupperware in the fridge for a few days, and reheated them over the skillet, and they got really nice and crisp. I'm not sure what did it, as I've stored shredded sweet potato in the fridge overnight before and didn't get such good results. I'll have to figure that one out on my own I suppose.
Thanks for the recipe!
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I have a recipe of my own that is similar to this, but I use cinnamon, salt, pepper, and...