_Sips coffee while typing_
Y’all, let me tell you about my grandmother’s secret weapon for winning hearts at breakfast – her legendary Sweet Potato Hash Browns with Caramelized Pecans. This isn’t your basic breakfast potato situation; this is the kind of breakfast that makes people “forget” to leave your house!
Listen, I’ve been making this recipe for years, and every single time someone tries it, they literally beg for the recipe. So, today’s your lucky day because I’m spilling all the tea!
What You’ll Need:
– 2 large sweet potatoes (pick the thicc ones, honey!)
– 1/2 cup chopped pecans
– 3 tablespoons butter (real butter, not that fake stuff)
– 2 tablespoons brown sugar
– 1 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– Salt and pepper to your heart’s content
– A pinch of love (okay, that was cheesy, but you know what I mean!)
Now, let’s get cooking!
1. Peel and grate those sweet potatoes. Pro tip: use your food processor if you’re lazy like me sometimes. No judgment here!
1. Here’s the game-changer – soak those grated sweet potatoes in cold water for 10 minutes. Trust me on this one; it removes excess starch and makes them EXTRA crispy.
1. While they’re soaking, let’s make the magic happen with those pecans. In a small skillet, melt 1 tablespoon of butter, add the pecans and brown sugar. Keep stirring until they’re coated and smelling like heaven (about 3-4 minutes).
Hey, before we continue – if you’re loving this recipe so far, make sure to follow me on NewsBreak for more drool-worthy recipes daily! Your taste buds will thank you later!
1. Drain those sweet potatoes and pat them DRY. Like, really dry. Nobody likes soggy hash browns!
1. Heat remaining butter in a large skillet over medium-high heat. Spread the sweet potatoes evenly and season with salt, pepper, cinnamon, and nutmeg.
1. Here’s where patience comes in (I know, I struggle too). Let them cook for 5-7 minutes until golden brown on the bottom. Flip in sections and cook another 5 minutes.
1. Top with those heavenly caramelized pecans and serve hot!
This recipe serves 4 people… or just you because honestly, I won’t judge if you don’t share. It’s THAT good!
The best part? You can prep the sweet potatoes the night before if you’re not a morning person (raising my hand here). Just keep them in water in the fridge overnight.
Y’all, I cannot tell you how many brunches this recipe has saved me. It’s perfect for those “I need to impress my in-laws” moments or just a fabulous weekend treat for yourself.
Don’t forget to drop a comment below and let me know how this recipe turned out for you! Did you add your own twist? Did your family fight over the last bite? I want to hear all about it!
And remember, for more amazing recipes that’ll make you look like a kitchen goddess, follow me on NewsBreak. I share new recipes daily, and trust me, they’re all tested and approved by my very picky family!
Now, if you’ll excuse me, I need to go make this again because just writing about it made me hungry! 😉
