Sweet Potato Hash

Sweet potatoes, the ultimate comfort food! These starchy spuds are elevated to a whole new level in this sweet potato hash recipe, where they’re roasted to perfection and mixed with caramelized onions, bell peppers, and a hint of smoky paprika, creating a flavorful and satisfying side dish.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 large onion, diced
• 2 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons olive oil

Instructions

Preheat your oven to 400°F (200°C).

Peel and dice the sweet potatoes into 1-inch cubes.

Place them on a baking sheet lined with parchment paper, tossing with 1 tablespoon olive oil, smoked paprika, salt, black pepper, and cayenne pepper (if using).

Roast in the oven for about 20-25 minutes, or until they’re tender and lightly caramelized.

While the sweet potatoes are roasting, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.

Add the diced onion and cook for about 5-7 minutes, or until it’s translucent and starting to caramelize.

Add the minced garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning.

Add the diced red bell pepper to the skillet and cook for an additional 2-3 minutes, or until it’s tender.

Once the sweet potatoes are done roasting, remove them from the oven and add them to the skillet.

Toss everything together to combine.

Serve the sweet potato hash hot, garnished with chopped fresh herbs if desired.

This recipe makes 5 servings.

Notes

Sweet potatoes will darken slightly after they’re roasted, so don’t worry if they don’t look perfectly orange.

If using cayenne pepper, feel free to adjust to your desired level of spiciness.

You can also customize the recipe by adding other spices or herbs, like chili powder or thyme, to the sweet potatoes before roasting.

To make ahead, roast the sweet potatoes and cook the onion mixture separately, then combine and reheat when you’re ready to serve.Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

If you’re short on time, you can also prep the veggies ahead of time – just keep them separate until you’re ready to cook.

Nutrional Value

• Calories: 220
• Total Fat: 8g
• + Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 250mg
• Total Carbohydrates: 35g
• + Dietary Fiber: 5g
• + Sugars: 6g
• Protein: 2g
• Vitamin A: 20% of the Daily Value (DV)
• Vitamin C: 60% of the DV
• Calcium: 4% of the DV
• Iron: 10% of the DV