Southern Sweet Potato Hash

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!

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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.

Set aside.

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.

3. Guacamole

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.

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