Sweet Potato-Brussels Sprouts Hash

• 5 medium sweet potatoes, peeled and quartered
• 1 quart orange juice
• 1 1/2 quarts water
• 1/4 cup maple syrup
• 1 stick cinnamon
• Pinch of nutmeg
• Kosher salt
• Freshly ground black pepper
• 1/2 pound brussels sprouts, washed, outer leaves removed and thinly sliced
• 2 ounces butter
• 2 medium thin-sliced red onions

1. Place sweet potatoes in large pot; cover with orange juice, water, maple syrup, cinnamon, nutmeg, salt and pepper.
2. Bring to a boil, lower heat and simmer gently until sweet potatoes are easily pierced by a fork.
3. Drain potatoes, reserving liquid.
4. In 1 quart of boiling water, blanch the sliced brussels sprouts for 1 minute.
5. Drain.
6. Heat butter in a 10- to 12-inch nonstick skillet; add sliced onions.
7. Cook over medium heat until wilted, about 10 minutes.
8. Add brussels sprouts and cook 5 more minutes.
9. Add drained sweet potatoes to pan.
10. Use a spatula to break up larger pieces and incorporate them into sprouts and onions.
11. Allow hash to gently brown, turning over pieces with a spatula occasionally.
12. Add a little of the reserved sweet potato cooking liquid if hash becomes too dry.
13. Season with salt and pepper.
14. When hash is thoroughly heated through and evenly browned, serve on a platter or on individual plates.

sweet potatoes, orange juice, water, maple syrup, cinnamon, nutmeg, kosher salt, freshly ground black pepper, brussels sprouts, butter, red onions

Taken from cooking.nytimes.com/recipes/950 (may not work)