SWEET POTATO AND CRANBERRY HASH

3 orange-fleshed sweet potatoes, about 2 lb. total
3 Tbsp. unsalted butter, divided use
1 Fuji apple, peeled, cored and cut into 1/2-inch cubes
1/2 cup sliced green onion
1 cup cranberries, coarsely chopped
1/4 tsp. ground cinnamon
Pinch of ground allspice
1/4 tsp. kosher salt, plus more, to taste
Freshly ground pepper, to taste

Preheat an oven to 350 degrees F.

Set the sweet potatoes directly on the oven rack and bake until they still feel slightly firm when pressed, 50 to 55 minutes. Remove from the oven and let cool to room temperature. Place the sweet potatoes on a plate, cover loosely and refrigerate overnight. (Chilling them firms the flesh, making it hold together better in the hash.) The next day, peel the sweet potatoes and cut them into 1-inch pieces. Set aside.

In a nonstick fry pan over medium-high heat, melt 2 Tbsp. of the butter. Add the apple cubes and saute, stirring occasionally, until the butter browns and the apple cubes start to caramelize and brown around the edges, about 5 minutes.

Add the remaining 1 Tbsp. butter to the pan. When it melts, stir in the green onion and cranberries and cook until the green onion wilts, about 1 minute.

Stir in the cinnamon and allspice, add the sweet potatoes and cook, stirring frequently, until they are heated through, about 4 minutes. They will break up somewhat, but try to smash them as little as possible.

Add the 1/4 tsp. salt, or more, to taste, and season with pepper. Transfer the hash to a serving dish and serve hot, warm or at room temperature.

Servings: 6
Adapted from source: Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons