Sweet Potato Hash



•  1⁄4 cup vegetable oil

•  2 cups frozen or fresh chopped bell peppers and onions

•  2 pounds sweet potatoes (about 2 medium sweet potatoes), peeled and cut into small cubes

•  1 teaspoon cumin

•  1 teaspoon salt

•  1 teaspoon red pepper flakes


1. Heat oil in a large skillet over medium-high heat.

2. Sauté bell peppers and onions until tender, about 5 minutes.

3. Add remaining ingredients and reduce heat to medium.

4. Cook for 20 to 25 minutes, stirring every 2 to 3 minutes. Sweet potatoes may begin to stick to the skillet, but continue to stir gently until cooked through.

Makes 6 servings

Per serving: Calories 244; Protein 3g; Fiber 4g! Carbohydrates 38g; Sodium 407mg

Posted in FoodBank CookBook

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