If you like heat, do not seed the jalapeno peppers.
Serve with pork chops.
Make Ahead: This is a brunch option that can be made at least 1 hour in advance and held in a warm oven.
- 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 jalapeño 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
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.
From food writer Tony Rosenfeld.
Tested by Amy Orndorff.
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