Drew Menter from Sonny Bryan's Smokehouse makes a sweet potato hash with pumpkin seeds, raisins, avocado and jalapeno sausage.
Sweet Potato Hash
2 medium sweet potatoes cut into small ¼ inch cubes
1 tbsp of coconut oil
½ cup pepitas (sunflower seeds)
1 cup Thomspon seedless raisins
½ cup dried cranberries
2 medium avocados
1 pound jalapeño sausage
½ cup - ¾ cup water
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
Preheat a large non-stick pan to medium heat. Drizzle tablespoon of coconut oil onto the pan.
Add in potatoes and season with salt, black pepper, and cayenne pepper.
Add water and cook covered, stirring occasionally until potatoes are tender and starting to brown (about 10 to 14 minutes).
While potatoes are cooking, heat pepitas in small or medium pan on low-medium heat until they start to brown or pop.
When potatoes start to brown, add pepitas, raisins, and cranberries, and stir for another 4-5 minutes.
Remove from pan and serve with sliced avocado and jalapeño sausage.