Flavorful Mexican-Spiced Sweet Potato Hash

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🌶️🍠🥚Golden sweet potatoes, bell peppers, black beans, and smoky spices come together in this hearty skillet hash—perfect for breakfast, brunch, or a meatless dinner.

Sweet potatoes are one of those crops that ask little and give a lot. Whether you’re digging them up from your own patch or grabbing a few from the farmer’s market, this recipe is one of the most satisfying ways to turn them into a complete, crave-worthy meal.

Seasoned with chili, cumin, and smoked paprika, this veggie-forward hash is bold, cozy, and endlessly customizable. Top it with eggs, avocado, or a scoop of salsa—and you’ve got a meal that meets you wherever you are.

Why You’ll Love This Recipe 🧡

• Packed with nutrients and flavor in every bite
• Easy one-skillet meal, ready in under 40 minutes
• Great for meal prep or lazy weekend brunches
• Naturally gluten-free and easily made vegan
• Uses pantry staples and seasonal veggies

Quick Reference

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 4
Dietary Info: Vegetarian, Gluten-Free, optional vegan

Key Ingredients at a Glance:
🍠 Sweet potatoes, 🌶️ bell peppers, 🫘 black beans, 🧅 onion, 🌿 chili & cumin

Ingredients 🛒

• 2 tablespoons olive oil
• 1 small red onion, chopped 🧅
• 2 cloves garlic, minced 🧄
• 2 medium sweet potatoes, diced small 🍠
• 1 red or yellow bell pepper, chopped 🌶️
• 1 (15 oz) can black beans, drained and rinsed 🫘
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste
• Optional toppings: eggs, avocado, salsa, cilantro, lime wedges

Instructions 🍽️

1. Sauté the aromatics.
Heat olive oil in a large skillet over medium. Add onion and cook 4–5 minutes, until soft. Stir in garlic and cook 1 minute more.

2. Cook the sweet potatoes.
Add diced sweet potatoes, chili powder, cumin, paprika, salt, and pepper. Toss to coat evenly. Cover and cook for 10–12 minutes, stirring occasionally, until tender and slightly crisped.

3. Add peppers and beans.
Stir in bell peppers and black beans. Cook uncovered for another 5–7 minutes, until peppers are soft and edges are golden.

4. Serve it up.
Spoon into bowls and top with your favorite extras: fried or poached eggs, avocado slices, or a generous spoonful of salsa. Finish with lime and cilantro if you’ve got them.

Tips & Variations 🌱

• Make it vegan: Skip the eggs and top with avocado or vegan crema
• Add greens: Stir in chopped kale or spinach at the end for color and nutrients
• Spice it up: Add a jalapeño with the onions, or a pinch of cayenne
• Switch the beans: Try pinto or kidney beans for a twist

Serving Ideas & Pairings 🥣

• Serve with Hearty Collard Green Wraps
• Pair with Roasted Radish and Quinoa Bowl for a veggie-packed brunch
• Spoon over Sweet Corn Polenta for a comfort-food dinner
• Or wrap in tortillas with a fried egg for the best breakfast taco around 🌮

Storage & Make-Ahead Tips 📦

• Fridge: Store leftovers in an airtight container for 3–4 days
• Freezer: Freeze in portions for up to 2 months
• Reheat: Warm in a skillet or microwave, adding a splash of broth or oil to revive

Garden Reflections 🌼📓

This is the kind of dish I return to when I want to feel grounded. Sweet potatoes remind me of slow growth underground—hidden progress, quiet nourishment. Combined with pantry staples and whatever’s left in the crisper, it becomes a celebration of resilience and creativity. A small act of care that feeds everyone around the table.

Save & Share 💌

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