Save This cinnamon-spiced sweet potato hash is a go-to in my kitchen for chilly mornings or when I want something comforting and colorful on the table Packed with tender caramelized sweet potatoes bold cinnamon and plenty of bell peppers it is both nourishing and satisfying for breakfast or as a side dish
I made this hash on a lazy Sunday when I needed to use up a few stray vegetables Now it is a regular feature my family always requests extra for next-day lunches
Ingredients
- Sweet potatoes: give natural sweetness and substance Choose ones with firm smooth skin
- Red onion: creates gentle sharpness and helps everything caramelize nicely Go for smaller sized ones that feel heavy for their size
- Red bell pepper: adds vibrant color and a juicy bite Fresh ones are glossy and unblemished
- Green bell pepper: gives earthy depth and crispness Look for shiny surfaces and no soft spots
- Garlic: delivers pungent aroma and rounds out the whole flavor Mince right before cooking for the most punch
- Ground cinnamon: infuses warmth and a hint of spice Use high quality fresh cinnamon for the best aroma
- Smoked paprika: offers subtle smokiness and rich color Opt for Spanish smoked paprika for bold flavor
- Ground cumin: deepens the savory aspect Choose a freshly opened jar for fragrance
- Cayenne pepper: supplies heat and energy Only add if you like a hint of spice
- Salt and black pepper: build the main seasoning foundation Use flaky sea salt and freshly ground black pepper for maximum effect
- Olive oil: creates the crisp exterior when sautéing Pick extra virgin for best flavor
- Fresh parsley: finishes with a pop of color and garden freshness Buy bright green bunches with perky leaves
Instructions
- Prep Your Vegetables:
- Peel your sweet potatoes and dice them into uniform cubes so they cook evenly Do the same with bell peppers and red onion and mince the garlic for maximum aroma
- Start the Hash:
- Heat olive oil in a large skillet over medium heat Coat the bottom evenly so the vegetables brown not burn
- Sauté Sweet Potatoes:
- Add the diced sweet potatoes to the hot oil Cook for about eight to ten minutes stirring every couple of minutes They should get soft inside but caramelized on the outside and this is the base for all that deep roasted flavor
- Add Onion and Peppers:
- Toss in diced red onion and both bell peppers Keep the skillet at medium heat and cook while stirring occasionally for another seven to eight minutes The vegetables should become glossy and start caramelizing at the edges
- Season and Finish:
- Push garlic into the pan along with cinnamon smoked paprika cumin cayenne salt and black pepper Stir well to coat every piece and cook for two to three minutes This unlocks all the spices’ fragrance and lets the garlic mellow out The sweet potatoes should be fork tender now
- Taste and Adjust:
- Check seasoning and adjust with extra salt or spice if needed Every batch of sweet potato is different so trust your taste buds
- Serve and Garnish:
- Remove the pan from heat and sprinkle chopped parsley over everything Serve hot right from the skillet or move to a platter for sharing
Save The scent when cinnamon hits hot sweet potato always brings me back to my first fall in this house My favorite part is scraping up the caramelized bits at the end they are a treat every time
Storage Tips
Let leftovers cool completely then scoop into an airtight container for up to four days in the fridge For longer storage freeze in single layers then reheat gently in a skillet with a splash of water to restore texture The hash stays firm without getting soggy
Ingredient Substitutions
Swap bell peppers for any color or use poblano for extra flavor Red onion can be replaced with yellow or even shallots If you want to add protein stir in black beans or cooked chickpeas near the end
Serving Suggestions
Serve under a fried egg with hot sauce or salsa for a breakfast bowl Spoon over mixed greens for a warm salad Or try with roasted chicken for a dinner side For a brunch spread pair with avocado slices and crusty toast
Cultural and Historical Context
Hashes like this have roots in American and European home cooking They were born out of the need to use up bits of leftover vegetables and maximize flavor This sweet potato version celebrates the traditional hash but gives it an autumnal and slightly exotic twist with cinnamon
Seasonal Adaptations
Add winter squash in place of some sweet potato in colder months Fold in fresh corn when it is in season for a sweet crunch Garnish with chives or basil instead of parsley when available
Success Stories
Friends reported that their kids eat more veggies when served in a dish like this It is a star at potlucks just double the recipe One reader finished it with a squeeze of orange juice for an extra bright pop
Freezer Meal Conversion
Portion cooled hash into freezer bags flatten for quick thawing and freeze for up to two months To eat defrost overnight then heat in a skillet straight from the fridge Stir occasionally so it crisps back up
Save This hash is a wonderful way to enjoy seasonal vegetables with a comforting blend of spices It offers a delightful balance of sweet and savory flavors making it a versatile dish for any meal.
Recipe Questions & Answers
- → What makes this sweet potato hash flavorful?
The combination of ground cinnamon, smoked paprika, and cumin brings warmth and depth to the sweet potatoes and vegetables.
- → Can I prepare this hash in advance?
Yes, it reheats well. Store in an airtight container and gently warm in a skillet before serving.
- → Is it suitable for vegan diets?
Absolutely! Simply use plant-based garnishes if adding toppings like cheese or eggs.
- → What kind of potatoes can be substituted?
You can use other root vegetables such as butternut squash or regular potatoes, but flavors will vary.
- → How do I add protein to this dish?
Add a fried or poached egg, or sprinkle with crumbled feta or goat cheese for extra protein and texture.
- → What tools are needed for preparation?
A large skillet, sharp knife, cutting board, and spatula are all that's needed for this dish.