This was originally meant for a breakfast hash, since I always complain about only eating toast, bagels or other refined carbs for a morning meal (shame on me!). I’ve been good about getting in more smoothies and veggie/fruit-based muffins lately, but this sweet potato hash is a welcome change. It’s very filling and keeps you satisfied well past lunch. I ended up eating alot of it for dinner as well, and it’s sweet and savory flavor makes it great for any time of day.
4 sweet potatoes, cubed
2 bell peppers (whatever colors you want)
1 yellow onion, sliced
1/4 cup vegetable broth
4 tbsp olive oil, divided
1 cayenne pepper, minced
1 tsp sea salt
1/2 tsp paprika
1/4 tsp black pepper
- Preheat oven to 425 degrees
- Toss sweet potatoes with 2 tbsp oil, salt, paprika and black pepper
- Lay on a baking sheet and roast at 425 degrees for 50-60 minutes, turning halfway through until browned
- 10 minutes before sweet potatoes are done, cook onions and cayenne pepper in remaining oil in a frying pan over medium heat for 5 minutes
- Add bell peppers and continue stirring for 5 more minutes, until softened
- Add vegetable broth, and stir for 1 more minute
- Remove sweet potatoes from oven and add to frying pan
- Stir potatoes, peppers and onions together for a few more minutes, then serve
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This looks you yum. I’m a nut for anything sweet potato.
Super simple to make too 🙂 sweet potato season is here!