Make sweet potato hash with oven-roasted sweet potatoes to unleash the caramelized and slightly charred flavor of the spuds.

Top it with your favorite condiments; we love lime, cilantro, and avocado. You’re in for one of the tastiest Mexican-inspired meals, perfect for breakfast, lunch or a family dinner.

Sweet potato hash in a skillet with lime

Check out our Best Sweet Potato Recipes

Hash is an American and Northern European dish traditionally consisting of onions, meat, and potatoes. The word “hash” comes from the French “hacher” which means to chop.

However, with this sweet potato hash, we wanted to provide you with a more modern, healthier recipe that you can enjoy for breakfast, lunch, and dinner.

We are heavily inspired by Mexican cuisine for this recipe. We combine black beans, lime, peppers, and cilantro to create this colorful, nutritious, and, most importantly, delicious meal.

The number one tip we can give you when making sweet potato hash is to roast the potatoes in the oven (or in an air fryer) until they are very tender and golden brown.

This way, they’ll develop and delicious caramelized and slightly charred flavor that will make the best sweet potato hash you’ve ever had.

Sweet Potato Hash on tortilla

Ingredients

sweet potato hash ingredients

Sweet potatoes

We use orange sweet potatoes that you can find in most supermarkets. We recommend peeling them off and cutting them into bite-size pieces.

Also, we strongly recommend roasting the sweet potatoes in the oven with olive oil, salt, and paprika (or smoked paprika) before mixing them with the other ingredients.

You can add garlic powder and onion powder for even more flavor.

Oven roasting at high temperatures will soften the spuds making them incredibly tender; the starches will break down and caramelize, and load the potatoes with an incredible flavor. We think it’s so much better than cooking them in a pan.

Substitute roasted kabocha squash for sweet potatoes.

Flavor base

To give plenty of flavors, we gently fry yellow onion, garlic, and cumin in extra virgin olive oil.

Substitute vegetable oil, avocado oil, or coconut oil for olive oil.

You can add red pepper flakes, cayenne pepper, or chili powder for a spicy twist.

Black beans

We use canned black beans. We drain the beans from their liquid and rinse them well to prevent bloating.

You can also use dried black beans.

Here’s our guide on how to cook black beans if you need it.

Substitute pinto beans or red kidney beans for black beans. You can replace the beans with other veggies, such as chopped kale or spinach.

Yellow bell pepper

Yellow bell pepper adds crunch and sweetness to the sweet potato hash.

Substitute green bell pepper or red bell pepper for yellow bell pepper.

Scallions

We use the white and light green part of the scallions to add freshness to the hash and the green tops for garnish.

Salt and pepper

We recommend sea salt or kosher salt and freshly ground black pepper.

Toppings we recommend

Cashew sour creamHot sauce
GuacamolePickled Jalapeños
Avocado spreadCrumbled feta cheese
Tomato saladScallion tops
Tahini sauceFresh lime wedges
Sliced avocadoCilantro
Sweet Potato Hash in a tortilla with avocado

Instructions

1. Roast the sweet potatoes

Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.

Peel and cut the sweet potatoes into bite-size dice (3/4 inch or 2 cm).

sweet potatoes and hands

Arrange them on the baking sheet, toss them with olive oil, salt, and paprika, and spread them out on a single layer without overlapping.

Sweet Potato cubes on a tray

Roast at 400°F or 200°C for 30 to 40 minutes, or until the sweet potato is tender and slightly charred on top.

Tip: the golden-brown color equals flavor, so keep them long enough in the oven to develop that lovely brown hue. You can also air fry the sweet potato.

Sweet Potato cubes after baking

2. Mix in a skillet

In a large pan, well-seasoned cast iron skillet, or enameled cast iron skillet, warm up the olive oil, then add the chopped onion and fry on medium heat for 5 minutes.

Add grated garlic and cumin and fry for 1 more minute or until you smell their fragrant aroma.

flavor base with onion and garlic

To the same pot, add diced yellow bell pepper and drained and rinsed black beans, and stir them in the onion for a couple of minutes.

Then add the roasted sweet potatoes and thinly sliced scallions – only the white and light-green parts.

black beans, corn and sweet potatoes in a pot

Season with salt and black pepper and stir fry for 5 minutes.

Sweet Potato Hash with scallions

Taste and adjust for salt, then serve the sweet potato hash with your favorite toppings.

At a minimum, we recommend fresh lime to squeeze on top and thinly sliced green tops of the scallions.

Sweet Potato Hash with lime slices

Serving Suggestions

Serve sweet potato hash with nachos, tacos, or in a tortilla with a selection of toppings and sauces:

  • Sliced avocado, cilantro, and lime.
  • Sour cream (cashew nuts, lemon juice, apple cider vinegar).
  • Guacamole (avocado, lime juice, tomato, red onion, cilantro).
  • Avocado spread (avocado, tahini, lemon, garlic, salt).
  • Roasted bell pepper (bell pepper, olive oil, fresh herbs, salt).
  • Tomato salsa or tomato salad (heirloom tomatoes, red onion, basil, olive oil).
  • Tahini sauce (tahini, water, lemon juice, salt, garlic).
Sweet Potato Hash with sour cream and cilantro

You can also serve it as a vegetable side dish for brunch, lunch, or dinner, topped with crumbled feta cheese (or dairy-free feta) and lime.

Sweet Potato Hash with feta

Tips

Roast the sweet potatoes

Roasting the sweet potatoes at high temperatures (around 400°F or 200°C) starts the Maillard reaction.

The Maillard reaction produces hundreds of different flavor compounds that manifest in the brown color around the sweet potato dice.

Simply put, sweet potatoes browned in the oven make a delicious sweet potato hash.

Make Ahead & Storage

Make ahead: this is an excellent recipe to make ahead and for meal prep, as it keeps well in the fridge for several days. You can also roast the sweet potatoes in advance and keep them in the fridge for up to 3 days.

Refrigerator: keep leftovers in an airtight container in the fridge for up to 4 days.

Freezer: let the hash cool down completely, then transfer it into a freezer-friendly bag and freeze for up to 3 months.

Thaw: thaw in the fridge, over several hours, or with the help of a microwave.

Reheat: warm the leftovers in the microwave for 2 to 3 minutes or in a skillet with a drizzle of olive oil.

More Sweet Potato Recipes

Love cooking and eating sweet potatoes? Get easy and wholesome dinner ideas from these favorite reader recipes:

More Savory Breakfast Ideas

Whether you’re looking for new breakfast or brunch ideas, these savory meals are great for easy breakfast inspiration:

For many more breakfast ideas, check out our breakfast category page.

Sweet potato hash with scallions and lime

Sweet Potato Hash

By: Nico Pallotta
5 from 1 vote
Make sweet potato hash with oven-roasted sweet potatoes to unleash the caramelized and slightly charred flavor of the spuds.
Top it with your favorite condiments; we love cilantro, lime, and avocado. You're in for one of the tastiest Mexican-inspired meals, perfect for breakfast, lunch, or a family dinner.
Prep Time: 15 minutes
Cook Time: 10 minutes
Roasting Potatoes: 30 minutes
Total Time: 55 minutes
Servings: 4 people
Course: Breakfast, Main
Cuisine: American

Equipment

  • You can make this in a large nonstick skillet, stainless steel skillet, well-seasoned cast iron skillet, or enameled cast iron skillet.

Ingredients

FOR ROASTING THE SWEET POTATOES

  • 6 cups (about 2 pounds) sweet potatoes cut into 3/4-Inch or 2cm dice
  • tablespoons olive oil
  • 1 teaspoon paprika
  • ½ teaspoon salt

FOR THE HASH

  • tablespoons olive oil
  • 1 yellow onion
  • 4 cloves garlic
  • teaspoons cumin
  • 1 can (15-ounce) black beans
  • 1 yellow bell pepper
  • 3 scallions
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

TOPPINGS

  • avocado, lime, cilantro *see notes for more ideas

Instructions 

  • Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.
    Peel and cut the sweet potatoes into bite-size dice.
    sweet potatoes and hands
  • Transfer onto a baking sheet, and toss with olive oil, salt, and paprika.
    Arrange on a single layer, then bake for 30-40 minutes or until tender and slightly charred on top.
    Sweet Potato cubes after baking
  • In a large skillet, fry chopped onion in olive oil for 5 minutes.
    Add grated garlic and cumin and fry for 1 more minute.
    flavor base with onion and garlic
  • Add diced yellow bell pepper and drained black beans and stir them in for 2 minutes.
    Then add roasted sweet potatoes and thinly sliced scallions – only the white and light-green parts.
    black beans, corn and sweet potatoes in a pot
  • Season with salt and pepper and stir fry for 3 to 5 minutes.
    Sweet Potato Hash with scallions
  • Taste and adjust for salt, then serve with your favorite toppings.
    At a minimum, we recommend fresh lime to squeeze on top, cilantro, and thinly sliced green tops of the scallions.
    Sweet Potato Hash with lime slices
  • You can serve them for breakfast, lunch, and dinner. They are delicious in a wrap with avocado, lime, and sour cream.
    Sweet Potato Hash on tortilla

Video

Sweet Potato Hash (breakfast, brunch or lunch idea)

Notes

Nutrition information is an estimate for 1 large serving of sweet potato hash out of 4 servings, without toppings.
SUBSTITUTIONS
– Sweet potatoes: substitute roasted kabocha squash for sweet potatoes.
– Olive oil: substitute avocado oil or coconut oil for olive oil.
– Black beans: substitute red kidney beans, pinto beans, or other veggies like kale and spinach for black beans.
– Yellow pepper: substitute green or red pepper for yellow pepper.
TOPPINGS WE RECOMMEND
Cashew sour cream or regular sour cream
Guacamole, avocado spread, or sliced avocado
Tahini sauce
– Hot sauce and lime
– Cilantro or fresh parsley
– Pickled Jalapeños
– Crumbled feta cheese or dairy-free cheese
MAKE AHEAD & STORAGE
– Make ahead: this is an excellent recipe to make ahead and for meal prep, as it keeps well in the fridge for several days. You can also roast the sweet potatoes in advance and keep them in the fridge for up to 3 days.
– Refrigerator: keep leftovers in an airtight container in the fridge for up to 4 days.
– Freezer: let the hash cool down completely, then transfer it into a freezer-friendly bag and freeze for up to 3 months.
– Thaw: thaw in the fridge, over several hours, or with the help of a microwave.
– Reheat: warm the leftovers in the microwave for 2 to 3 minutes or in a skillet with a drizzle of olive oil.
 

Nutrition

Calories: 386kcal, Carbohydrates: 64g, Protein: 10g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 1102mg, Dietary Fiber: 13g, Sugar: 11g, Vitamin A: 33456IU, Vitamin B6: 1mg, Vitamin C: 46mg, Vitamin E: 3mg, Vitamin K: 31µg, Calcium: 107mg, Folate: 134µg, Iron: 4mg, Manganese: 1mg, Magnesium: 109mg, Zinc: 2mg
Tried this recipe? Leave a comment below or mention @theplantbasedschool on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

If you liked this sweet potato hash, you might also enjoy the following:

[adthrive-in-post-video-player video-id=”cLFICphj” upload-date=”2023-02-15T10:14:21.000Z” name=”Sweet Potato Hash.mov” description=”Make sweet potato hash with oven-roasted sweet potatoes to unleash the caramelized and slightly charred flavor of the spuds.

Top it with your favorite condiments; we love lime, cilantro, and avocado. You’re in for one of the tastiest Mexican-inspired meals, perfect for breakfast, lunch or a family dinner.” player-type=”default” override-embed=”default”]


Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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