A method for making sweet potato hash browns with a food processor and a seasoning blend for spicy, crunchy, healthier hash browns.
Wash the sweet potato before chopping it into small pieces (about 8-10). If you're using a smaller food processor, you may want to chop them even smaller.
Use short pulses to create the sweet potato hash browns. Don't blend them continuously. If you have large chunks, empty the hash browns and add the larger pieces on their own.
Heat the oil in a large skillet over medium heat and mix the brown sugar, chili powder, salt, and black pepper together.
Add the hash browns to the pan and add the spices on top. Cover and cook for 5 minutes.
Uncover, flip the hash browns, and continue cooking for another 4-6 minutes. Bits and pieces should have slight charring and the hash browns should be tender and fully cooked.
Swerve with fried eggs, bacon, or your choice of pairings.