The Brightest Side to Any Meal.
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Whether for breakfast, lunch, or dinner, this family favorite is a delicious and nutritious addition that warms the belly and heart. It’s easy to make, simple to serve, and leaves a lot of wiggle room for flavor experimentation. With just the right amount of herbs and spices, sweet potato hash makes a great side for eggs in the morning or steak at night.
In big batches, this side can also be turned into a main course. One of my favorite ways to expand upon this dish is by roasting it with chickpeas for a plant-based protein boost. This can also give it a satisfying crunch to complement the tenderness of the potatoes. What’s even cooler is that there are different kinds of sweet potatoes, each offering its own texture, flavor profile, and color. You could make this dish a sweet and savory rainbow!
Is Sweet Potato Hash Healthy?
Sweet potatoes are a superfood rich in vitamins A, B6, C, and E. They’re also full of electrolytes which hydrate and support cellular function. Purple sweet potatoes are not only the most colorful; they’re also the most nutrient-dense, full of phytochemicals which support immunity and prevent inflammation. This dish is definitely one of the healthiest (and yummiest) you could ever make.
Even better? It’s agreeable for both meat eaters and veggie lovers!
What’s Better: Boiled or Baked?
While some might find boiling sweet potatoes to be the best way for soups or casseroles, doing so lowers both the nutrition and flavor. Baking them, on the other hand, helps the potatoes stay tender (rather than soggy) and preserves the nutrient density. To ensure even cooking, feel free to toss them intermittently throughout the baking process.
INGREDIENTS
- 6 cups sweet potatoes, peeled and diced
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 2 teaspoons salt
- 1/2 teaspoon paprika
- 1/3 cup olive oil
- 1 head garlic, cloves minced
- 1 medium onion, diced
INSTRUCTIONS
Preheat
Get the oven ready at 450°F.
Season
Toss sweet potatoes with spices and oil.
Roast
Bake until crispy and mix with sautéed onion and garlic.
Devour!
FAQs & Tips
Once made, the sweet potato hash can be stored in the fridge for 3-5 days. Leftovers can be repurposed in all kinds of creative ways; you could heat them up on a warm skillet with a couple of eggs or blend them into a casserole with other veggies like broccoli. If you want to prep your meals at the start of the week, this is the perfect dish to start with.
Consider soaking the sweet potatoes in cold water for at least 30 minutes before cooking. This will remove excess starch and help the potatoes hold their shape. You could also cook them for an extra 5-10 minutes for a more satisfying crunch.
While this dish is traditionally savory, you can make it even sweeter by drizzling it with honey and serving with fresh milk or yogurt. This is especially mouth-watering for a breakfast option, alongside nut butter toast or granola.
Serving Suggestions
While the pairings with this dish are seemingly endless, there are a few that are particularly *chef’s kiss*…
For a savory and filling breakfast, I’d recommend trying Eggs Benedict with Salmon, which is rich in omega-3 and will add to the “superfood” nature of this meal.
At lunchtime, whether it’s a picnic or eating in, the Chicken Pesto Sandwich is a hearty handheld option great for the whole family.
Dinners with this dish can range anywhere from a Thanksgiving meal to a romantic supper for two. A dish that works well for either occasion is the Easy Turkey Meatloaf; making it a meal so simple, you could cook it with your significant other and/or kids.
Sweet Potato Hash
Ingredients
- 6 cups sweet potatoes peeled and diced
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 2 teaspoons salt
- 1/2 teaspoon paprika
- 1/3 cup olive oil
- 1 head garlic cloves minced
- 1 medium onion diced
Instructions
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Preheat the oven to 450°F.
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In a large mixing bowl, combine the diced sweet potatoes with garlic powder, onion powder, thyme, pepper, salt, and paprika.
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Drizzle the olive oil over the seasoned sweet potatoes and toss until they are well coated.
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Transfer the sweet potatoes to a baking sheet and spread them out evenly.
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Roast in the preheated oven for 55 to 65 minutes, stirring occasionally, until the sweet potatoes are tender and the edges are crispy.
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While the sweet potatoes are roasting, heat a teaspoon of olive oil in a skillet over medium heat. Add the minced garlic and diced onion, and sauté until they are soft and caramelized, about 12 to 15 minutes.
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Once the sweet potatoes are done, remove them from the oven and mix in the sautéed garlic and onion.
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Serve the sweet potato hash warm as a delightful breakfast side or a main dish.
Nutrition
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