This savory Sweet Potato Hash features a colorful medley of sweet potatoes, carrots, potatoes, red bell pepper and onion, with an optional sprinkling of chopped prosciutto added just at the finish for a hint of salty crunch.
Why we love our oven-roasted veggies:
Roasting vegetables makes them extra flavorful as the heat draws out their natural sugars and gently caramelizes their skin, making them crispy on the outside with tender, soft flesh inside.
Sweet potatoes are a natural for this process, as are other root veggies like carrots, potatoes and onions. Bell peppers are also great for roasting, and we use a red pepper for an extra pop of color.
Sweet potato hash is loaded with flavor – AND – nutrition.
Sweet potatoes are an excellent source of fiber, which helps promote healthy digestion, as well as nutrients like potassium and iron and vitamins A, C, E, and they’re also a good source of protein and vitamins B-6 and B-5.
Combine all that healthy goodness with the low-fat and low-calorie nutrition of carrots, bell peppers, potatoes and onion and this hash has the nutrients you need to energize your body and help protect it from a host of bad actors, including everything from the common cold to heart disease and even some cancers.
Versatile enough to serve as a side or a salad.
We love the versatility of this Sweet Potato Hash, which can be served as a side with just about any protein. We’ve enjoyed it with flavorful meats like rack of lamb, as well as mild proteins like fish and chicken.
Even better, any leftovers can be refrigerated for up to 5 days before becoming mushy, so if you make a double batch you’ll have plenty of roasted veggies left to use in salads throughout the week. I love to toss them with a leafy green like kale or arugula and a bit of Maple Cider Vinaigrette.
What are YOU doing to eat healthy this new year?
Be sure to share your favorite healthy foods or recipes with us in the comments below. We’d love to hear from you!
31 Days of Healthy Deliciousness
Sweet Potato Hash
1 ½ pounds sweet potato, peeled
1 pound carrots, peeled (about 5 large carrots)
1 pound Yukon Gold potatoes, peeled
1 pound red bell peppers (about 2 large peppers)
1 large yellow onion, medium-diced
2 large garlic cloves, minced
1/3 cup extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 ounces prosciutto, roughly chopped (optional)
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper and set aside.
On a cutting board, use a sharp knife to dice the sweet potatoes, carrots, potatoes and bell peppers into evenly-sized cubes, approximately ½-inch to ¾-inch in size. Place all the ingredients, except the prosciutto, in a large mixing bowl and toss until evenly combined.
Spread the mixture onto the prepared baking sheet in a single, even layer. Transfer baking sheet to the center rack of the oven and roast for about 20 minutes to 25 minutes until the vegetables are fork-tender and golden brown around the edges.
If adding the prosciutto: After 20 minutes, remove the baking sheet from the oven and sprinkle the chopped prosciutto over the hash, gently tossing to combine. Return to oven and continue roasting for about 5 to 6 minutes, until the prosciutto begins to melt into the hash and the vegetables are fork-tender and golden brown around the edges. Serve immediately.
To store: Leftovers may be refrigerated for up to 5 days in an airtight container and reheated before serving or enjoyed cold in a salad.