Sweet potato hash

Sweet potato hashWhen you hear sweet potatoes, what do you think of? Visions of sweet potato casseroles sitting on the Thanksgiving table or crispy sweet potato fries probably come to mind.

And that’s what I think of, too. But apparently there is so much more to do with sweet potatoes, and if you’re looking for a side dish with some southwestern flare, this recipe for sweet potato hash with a creamy avocado sauce is for you.

Servings: 8


Avocado sauce:
1 avocado, peeled and seed removed
⅓ cup plain Greek yogurt
1 clove garlic, minced
The juice of 1 lime
2 tablespoons minced cilantro
2 tablespoons water
½ teaspoon salt
¼ teaspoon ground pepper

1¼ pounds sweet potatoes, peeled and cut into ½-inch cubes
¾ pound russet potatoes, peeled and cut into ½-inch cubes
1 tablespoon olive oil
2 garlic cloves, minced
½ teaspoon salt
¾ cup cooked black beans (I used a can of black beans)
4 strips cooked bacon
¼ cup minced cilantro


  1. To make the sauce, combine the avocado, yogurt, garlic, lime juice, cilantro, water, salt, and pepper in the bowl of a food processor or blender. Blend until smooth.
  2. For the hash, bring a large saucepan of lightly salted water to a boil over high heat. Add the sweet and russet potatoes, and cook until just tender, about 5 to 8 minutes. Drain.
  3. Heat the olive oil in a large skillet set over medium-high heat. Add the garlic and cook for 1 minute, stirring frequently.
  4. Stir in the cooked sweet and russet potatoes and salt. Cook, stirring occasionally, until the potatoes start to brown, 8 to 10 minutes.
  5. Stir in the black beans, bacon, and cilantro.
  6. Divide the hash between bowls and serve each portion with one tablespoon of the avocado sauce.

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