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  • Prep-time: / Ready In:
  • Makes 10 cups

The perfect dish for a homemade brunch, this savory sweet potato hash is as delicious as it is colorful. Crunchy bell peppers, sweet onions, and earthy kale add a satisfying depth of flavor and texture to this tender potato medley. While the veggies are cooking, whip up an easy avocado crema to drizzle over the top and get ready to dig in!

Tip: Leaving the skin on the sweet potatoes helps them stay intact and adds lots of color and fiber to this hash.

Sweet Potato Hash in a cast iron skillet with a blue dish towel on the handle


  • 3 lb. assorted-color sweet potatoes, cut into ½-inch cubes
  • 1 cup chopped red bell pepper
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • ½ teaspoon ground cumin
  • ½ cup low-sodium vegetable broth
  • 2 cups thinly sliced stemmed kale
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 6 oz. extra-firm light silken tofu
  • 1 small avocado, halved, seeded, and peeled
  • ½ teaspoon lime zest
  • 2 tablespoons lime juice
  • Fresh cilantro leaves
  • Sriracha sauce (optional)


  1. In an extra-large skillet combine the first seven ingredients (through broth). Cook, covered, over medium 12 to 15 minutes or until potatoes are tender, stirring once. Stir in kale; cook 2 to 3 minutes or until kale wilts. Season with salt and black pepper.
  2. For avocado crema, in a small food processor or blender combine tofu, avocado, and lime zest. Process until smooth, gradually adding lime juice.
  3. Sprinkle with cilantro and additional black pepper. Serve with avocado crema and, if desired, sriracha sauce.

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(5 from 1 votes)
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Topher1 month ago
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Very tasty. I like my sweet potatoes very spicy. This dish would make a great filling for sweet potato enchiladas, I think.

Lu1 month ago
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If I make the crema before the skillet is done, should it be refrigerated?

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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