Low Fat Sweet Potato Hash
Brighten up your plate with this flavorful Low Fat Sweet Potato Hash, a wholesome and nutrient-packed recipe perfect for breakfast, lunch, or dinner! This vibrant dish features tender, golden sweet potato cubes mingled with a colorful mix of red and green bell peppers, aromatic garlic, and sautéed onions, all seasoned with smoky paprika and warm cumin for a delightful depth of flavor. Prepared using a light spray of olive oil, this hash is ideal for health-conscious eaters seeking a hearty and guilt-free meal. Ready in just 40 minutes, this recipe is customizable as a standalone vegetarian option or a deliciously savory side dish. Garnish it with fresh parsley for a pop of color and serve it alongside eggs or your favorite protein for a balanced and satisfying plate. Perfect for meal prep or a quick weeknight dinner, this easy sweet potato hash is sure to become a beloved favorite in your kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium (about 1 lb total) sweet potatoes
- 1 red bell pepper
- 1 green bell pepper
- 1 small yellow onion
- 2 cloves garlic
- 1 as needed (for pan) olive oil spray
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 tablespoons (chopped, optional for garnish) fresh parsley
Instructions
Peel the sweet potatoes and dice them into small cubes, about 1/2 inch in size, to ensure even cooking.
Dice the red and green bell peppers into similar-sized pieces. Finely chop the onion and mince the garlic.
Lightly coat a large non-stick skillet with olive oil spray and place it over medium heat.
Add the sweet potato cubes to the skillet, spreading them out in an even layer. Cook for about 5-7 minutes, stirring occasionally, until they begin to soften and develop a golden color.
Add the onions and garlic to the skillet. Cook for 2-3 minutes, stirring frequently, until the onions become translucent and the garlic is fragrant.
Stir in the red and green bell peppers, smoked paprika, ground cumin, black pepper, and salt. Mix well to coat the vegetables in the spices.
Cover the skillet with a lid and reduce the heat to medium-low. Cook for an additional 10-12 minutes, stirring occasionally, until the sweet potatoes are tender and the flavors meld together.
Remove the skillet from the heat. Taste and adjust the seasoning with more salt or pepper if needed.
Transfer the sweet potato hash to a serving dish and garnish with freshly chopped parsley, if desired.
Serve warm as a standalone dish or as a side to your favorite protein or eggs.
Nutrition Facts
Calories |
910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1702 mg | 74% | |
| Total Carbohydrate | 211.1 g | 77% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 52.8 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 856 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
