Sweet Potato Hash Browns

This recipe was inspired by one in the Birmingham Junior League's Tables of Content cookbook. My main change was to omit the bacon drippings that the potatoes and onions were cooked in to save on some calories. Because I served this side with Roasted Brussels Sprouts With Bacon, additional bacon seemed unnecessary (a shock coming from me, I know). The flavor of the sweet potatoes paired well with Pork Tenderloin With Pear Chutney. (This has 3 points.) Enjoy!

Sweet Potato Hash Browns
3 sweet potatoes, peeled
1 onion, chopped
1 garlic clove, minced
1 Tbsp. olive oil
Salt and pepper to taste
1/4 tsp. dried marjoram

1. Bring potatoes to a boil in Dutch oven with water to cover. Cook 20 minutes (they will be undercooked). Remove from water, and let cool. Slice into cubes.
2. Sauté onion and garlic in hot oil 10 minutes or until onions begin to soften. Stir in sweet potato cubes, and cook, stirring occasionally, until sweet potatoes are cooked through and begin to caramelize. Sprinkle with salt and pepper to taste; stir in marjoram.