Mexican-Inspired Sweet Potato Hash recipe

All Recipes Best Recipe Side Dish Vegetables Sweet Potatoes

Ingredients

4 tablespoons olive oil, or more as needed
2 medium sweet potatoes, diced
3 medium carrots, diced
1 medium red bell pepper, diced
½ medium sweet onion, diced
1 clove garlic, minced
1 cup canned black beans
1 cup frozen corn, thawed
½ teaspoon ground cinnamon
½ teaspoon ground dried chipotle pepper
½ teaspoon smoked paprika
½ teaspoon ground cumin

Nutrition Info

229.8 calories
carbohydrate: 33 g
cholesterol: : -
fat: 9.6 g
fiber: 7.3 g
protein: 5.1 g
saturatedFat: 1.3 g
servingSize: -
sodium: 218.9 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 4 tablespoons olive oil in a skillet over medium heat. Add sweet potatoes, carrots, bell pepper, and onion, cook, stirring occasionally, until tender, about 20 minutes. Add garlic and continue cooking until vegetables have accumulated browned bits on them, about 5 minutes more.

  2. Stir black beans, corn, cinnamon, chipotle pepper, paprika, and cumin into the skillet. Mix thoroughly and reduce heat to medium-low, adding another tablespoon olive oil if mixture is dry. Cook for another 5 minutes before serving.

Recipe Yield

6 servings

Recipe Note

This is a hearty sweet potato hash side dish. I serve it with tacos, but it goes well with most meats.

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