AIP Sweet Potato and Brussels Sprout Hash

One of the first recipes I started making when I transitioned to full AIP, still one of my favorites. With tastes evocative of fall this would make the perfect Thanksgiving side dish. This dish stars fall favorites sweet potato and brussels sprouts, and gets a nice fresh acidity from dried cranberries.

Sweet Potato and Brussels Sprout Hash

2 Medium Sweet Potatoes, Cooked then peeled and cubed

1 lb Fresh Brussels Sprouts, trimmed and halved

6 oz bacon, cut ~¼ inch pieces

1 tsp salt

1/2 tsp Golden Spice Blend

1 small to medium shallot, minced

¼ c dried Cranberries or Cherries

2-3 T Maple Syrup, to taste

Pierce and Microwave the sweet potatoes for 6-7 mins, flipping halfway through cook time.

In a cast iron (or other oven safe skillet) render bacon over low heat, increasing to medium once the bacon has softened and released its juices.

Add trimmed Brussels Sprouts, Shallot, Salt and Golden Spices toss to coat in the bacon drippings. Increase heat to medium-high, gently stirring until Brussels Sprouts have turned bright green and started to soften and brown on the edges.

Add Sweet Potato cubes, Cranberries and Maple Syrup, gently toss to coat and distribute throughout.