Sweet Potato Hash
Servings: 4 people
FOR ROASTING THE SWEET POTATOES
- 6 cups (about 2 pounds) (800 grams) sweet potatoes cut into 3/4-Inch or 2cm dice
- 1½ tablespoons (20 grams) olive oil
- 1 teaspoon paprika
- ½ teaspoon salt
FOR THE HASH
- 1½ tablespoons (20 grams) olive oil
- 1 yellow onion
- 4 cloves garlic
- 1½ teaspoons cumin
- 1 can (15-ounce) (240 grams) black beans
- 1 yellow bell pepper
- 3 scallions
- 1 teaspoon salt
- ¼ teaspoon black pepper
TOPPINGS
- avocado, lime, cilantro *see notes for more ideas
- 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.
- 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.
- In a large skillet, fry chopped onion in olive oil for 5 minutes. Add grated garlic and cumin and fry for 1 more minute.
- 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.
- Season with salt and pepper and stir fry for 3 to 5 minutes.
- 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.
- You can serve them for breakfast, lunch, and dinner. They are delicious in a wrap with avocado, lime, and sour cream.
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.
