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Sweet Potato Hash Browns

Sweet potato hash browns are grated, coated with cornstarch, and crisped in a skillet until deep golden. Cook them in batches and keep the first batch warm in a low oven for tender centers and crisp edges.
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 251
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb sweet potatoes peeled
  • 2 tbsp cornstarch
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 3 tbsp canola oil

Equipment

  • 1 12-inch skillet
  • 1 rimmed baking sheet

Method
 

  1. Preheat the oven to 200°F.
  2. Set a wire rack in a rimmed baking sheet.
  3. Coarsely grate the sweet potatoes.
  4. Wrap them in a clean kitchen towel and squeeze out as much moisture as possible.
  5. Toss the sweet potatoes with the cornstarch, salt, and pepper until evenly coated.
  6. Heat 1 1/2 tablespoons oil in a 12-inch skillet over medium heat.
  7. Add half the mixture and spread it into an even 1/3-inch layer.
  8. Cook for 6–8 minutes, until the underside is deep golden and crisp.
  9. Turn the mixture in several sections and cook for 4–6 minutes more, until tender and browned.
  10. Transfer the first batch to the rack in the oven to keep warm.
  11. Cook the remaining mixture in the skillet with the remaining 1 1/2 tablespoons oil, using the same timing.

Notes

Squeeze the grated sweet potatoes thoroughly in the towel to help them crisp. Refrigerate leftovers for up to 4 days; freeze them for up to 2 months. For a lower-sodium option, reduce the kosher salt to taste.