Ingredients
Makes 8 servings
Step 1
Cook potatoes in large pot of boiling salted water until slightly softened, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer to large bowl.
Step 2
Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add onions and sauté until deep golden brown, about 10 minutes. Transfer to bowl with potatoes. DO AHEAD:Potatoes and onions can be prepared 1 day ahead. Cover and chill.
Step 3
Add brown sugar and pumpkin pie spice to potatoes; toss. Melt remaining 3 tablespoons butter in large nonstick skillet over medium heat. Add potatoes to skillet; spread in even layer, pressing with back of spoon or spatula. Cook until golden brown, turning occasionally, about 15 minutes. Season with salt and pepper. Transfer to bowl and serve.
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Reviews (7)
Back to TopYum!! This was fantastic! Sweet and savory together. Definitely making again!
jenbug8
Indianapolis
2/16/2013
I was searching for an autumnal recipe for a potluck brunch - this is perfect. I didn't have pumpkin pie spice or ginger so used a mixture of cloves, cinnamon, nutmeg and allspice. It is delicious though not a healthy dish - butter, oil, oy.
StefanieDawn
Seattle
11/6/2010
An outstanding side dish! This is quite easy to make (and if you prepare the potatoes and onions the night before, final prep is quick and easy). In addition to a Thanksgiving side, this also makes a delicious and crowd-pleasing brunch dish.
myrmink
San Diego
11/24/2008
The dish was easy to make and very tasty. I used white onions and they gave the pleasant bite to offset the sweetness of the potatoes. We served this dish with ham for Christmas dinner.
tbrownjr
Raleigh, NC
12/26/2007
I thought this was good and I will probably make it again since it's quick, easy, and made of ingredients I always have around. I used vegetable oil instead of butter and reduced the sugar. I agree with the previous reviewer that it would be better if the yams were roasted to caramelize them.
hillarybug
San Marcos, TX
12/12/2007
I had this dish as part of the complete Country Thanksgiving menu from the November issue. I like it. I didn't make it though, but I hear it was time consuming. I would say it is a keeper for a side dish, but not a legit replacement for mash potatoes at a T-day dinner
gruntso
Berkeley, CA
12/1/2007
I'm not a fan of this recipe. I usually roast yams and let them carmelize on their own. For me, the addition of lots of sugar tasted unnatural and steaming/boiling didn't bring out the yams' natural sweetness. Theoretically it is a nice combination (at least to me). I will try it again, but probably with roasting cubed yams and then quickly sauteeing with the onions in some duck fat.
akalish
New York, NY
11/23/2007
