I love sweet potatoes and I really love Southern food, so I decided to combine them together and create my Southern Sweet Potato Hash recipe!
This recipe is great as a meal all on its own, or feel free to add some chicken, shrimp or grilled tofu for added protein!
Love the recipe?!
1 Tbsp. virgin coconut oil or olive oil
2 cloves garlic, minced
1 medium yellow onion, diced (about 2 cups)
4 cups sweet potatoes cubed
1 tsp. smoked paprika
½ tsp. cumin
½ tsp. turmeric
¼-½ tsp. sea salt or to taste
¼ cup fresh cilantro, chopped
1 ripe avocado, pitted and peeled
½ to 1 lime ½ jalepeno pepper, finely diced (leave in seeds for extra spice)
Sea salt to taste
1. Sweet Potato Hash
Heat coconut oil in a large skillet over medium heat.
Add garlic, yellow onion, sweet potatoes, paprika, cumin, turmeric, and sea salt.
Cook for 20 minutes, stirring every few minutes so that the potatoes have a chance to caramelize
Once the sweet potatoes are tender, turn off the heat and stir in the fresh cilantro.
2. Pico de Gallo
As the sweet potatoes cook; stir together tomatoes, white onion, cilantro, and sea salt in a separate bowl.
Let sit as long as possible so the ﬂavors blend together.
Scoop the ﬂesh of one avocado into a bowl and mash it with a fork.
Keep it as chunky or as smooth as you like.
Stir in the juice of ½ to 1 lime (or to taste), diced jalepeno pepper, and sea salt to taste.
4. Chipotle Crema (optional)
Add the coconut cream, chipotle peppers, water, and sea salt to a blender or a mini food processor.
Blend on high for 1-2 minutes or until the mixture is almost completely smooth.
5. Scoop the Sweet Potato Hash onto plates and top with the Pico de Gallo, Guacamole, and a drizzle of the Chipotle Cream.
Makes approximately 4 servings.