Sugar-Free Sweet Potato Hash
Discover the perfect balance of flavor and nutrition with this Sugar-Free Sweet Potato Hash, a vibrant, wholesome dish that's as versatile as it is delicious. Packed with naturally sweet and tender golden cubes of sweet potatoes, the hash is elevated by the smoky depth of paprika, warm undertones of cumin, and fragrant garlic powder. Bright red and green bell peppers pair beautifully with caramelized onions for a burst of color and crunch. With just olive oil and simple spices, this recipe maintains its sugar-free integrity, making it ideal for a healthy breakfast, lunch, or dinner. Ready in under 40 minutes, this savory skillet dish can be served solo or as a side alongside eggs, avocado, or your favorite protein, making it the ultimate gluten-free, dairy-free, and paleo-friendly option. Effortless, customizable, and downright irresistible—this sweet potato hash will be a staple in your kitchen!
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Recipe Information
Ingredients
- 2 medium (about 1.5 pounds) sweet potatoes
- 1 large red bell pepper
- 1 large green bell pepper
- 1 medium yellow onion
- 2 tablespoons olive oil
- 1 teaspoon ground smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, optional for garnish) fresh parsley
Instructions
Peel the sweet potatoes and dice them into small, bite-sized cubes (about 1/2-inch).
Wash and dice the red and green bell peppers into small pieces. Peel and finely chop the onion.
Heat 2 tablespoons of olive oil in a large skillet or non-stick frying pan over medium heat.
Add the diced sweet potatoes to the pan, stirring to coat evenly in oil. Cover the pan with a lid and cook for about 10 minutes, stirring occasionally, until the sweet potatoes begin to soften.
Remove the lid and add the chopped onions and bell peppers to the pan. Stir to combine.
Sprinkle the smoked paprika, ground cumin, garlic powder, salt, and black pepper over the vegetables. Stir well to evenly distribute the spices.
Increase the heat to medium-high and cook for an additional 8-10 minutes, stirring frequently, until the sweet potatoes are golden brown and fully cooked through, and the peppers and onions are tender.
Taste the hash and adjust seasoning with more salt or pepper, if needed.
Remove the pan from heat and, if desired, garnish with freshly chopped parsley before serving.
Serve the Sugar-Free Sweet Potato Hash warm as a standalone dish or alongside eggs, avocado, or your favorite main course.
Nutrition Facts
Calories |
1576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3135 mg | 136% | |
| Total Carbohydrate | 309.3 g | 112% | |
| Dietary Fiber | 50.7 g | 181% | |
| Total Sugars | 76.1 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 504 mg | 39% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 954 mg | 20% | |
*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.
