Southwest Sweet Potato Hash
Serves 6 to 8
Time 50 min
Sweet potatoes provide gorgeous orange color and a boost of nutrition to this favorite brunch side dish. Make it spicy or mild to suit your tastes by adjusting the amount of jalapeño. Toss leftovers with baby arugula and sliced red onions for a satisfying salad the next day.
Special Diets:
Ingredients
- 2 1/2 pounds sweet potatoes or garnet yams (about 3 potatoes), scrubbed and cubed
- 2 tablespoons smoked paprika
- 1/4 teaspoon ground black pepper
- 2 red and/or yellow bell peppers, finely chopped
- 1 small red onion, finely chopped (about 3/4 cup)
- 1 jalapeño, seeded and finely chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup green onions, thinly sliced
- 1 lime, cut into wedges, for serving
Method
Preheat the oven to 425F.
Place 2 large rimmed baking sheets in the oven to heat.
Toss potatoes with paprika and black pepper to combine.
Arrange potatoes in a single layer on the prepared baking sheets.
Add a splash of water.
Roast potatoes until tender and just browned, about 30 minutes, turning as needed.
Meanwhile, heat a large skillet over medium-high heat and add bell peppers, onion and jalapeno.
Cook until soft and just beginning to brown, about 10 minutes, adding water if necessary to prevent burning.
Combine cooked vegetables and roasted potatoes in a large bowl, and toss with cilantro and green onions.
Serve with lime wedges.
Nutritional Info:
Per serving: 150 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 90mg sodium, 33g carbohydrates (7g dietary fiber, 11g sugar), 3g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 1/2 pounds sweet potatoes or garnet yams (about 3 potatoes), scrubbed and cubed
- 2 tablespoons smoked paprika
- 1/4 teaspoon ground black pepper
- 2 red and/or yellow bell peppers, finely chopped
- 1 small red onion, finely chopped (about 3/4 cup)
- 1 jalapeño, seeded and finely chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup green onions, thinly sliced
- 1 lime, cut into wedges, for serving