Description

This sweet potato hash with jalapeño and red pepper is a vibrant, flavorful, and easy dinner idea that fills the kitchen with incredible aroma as it cooks. It transforms simple, wholesome ingredients into a satisfying family-friendly meal with crispy edges and a creamy center.

Ingredients

Scale

2 large sweet potatoes (about 2 lbs or 900g), peeled and diced into 0.5-inch (1.2 cm) cubes
1 medium red onion (about 5 oz or 140g), finely chopped
1 large red bell pepper (about 7 oz or 200g), finely chopped
1–2 jalapeños (about 1–2 oz or 30-60g), deseeded and finely chopped
2–3 cloves garlic, minced
2–3 tbsp olive oil
1 tsp salt
0.5 tsp black pepper
1 tsp smoked paprika
0.5 tsp cumin
2 tbsp fresh cilantro or parsley, chopped (optional, for garnish)

Instructions

Prep Your Veggies: Peel and dice sweet potatoes into uniform 0.5-inch (1.2 cm) cubes. Finely chop the red onion, red bell pepper, and deseeded jalapeño. Mince the garlic.
Saute and Soften: Heat 2-3 tablespoons of olive oil in a large 10-inch non-stick skillet over medium-high heat until it shimmers. Add the diced sweet potatoes and red onion. Cook, stirring occasionally, until they start to soften and develop browned, caramelized edges (15-20 minutes). If the pan looks dry or ingredients are sticking, add 1-2 tbsp more olive oil or a touch of water/broth.
Add Confetti and Season: Stir in the red bell pepper, deseeded jalapeño, and minced garlic. Season with salt, black pepper, smoked paprika, and cumin. Continue cooking until all vegetables are tender-crisp, the bell pepper has brightened, and the garlic is fragrant (8-10 minutes). Avoid overcrowding the pan; cook in batches if necessary.
Serve Hot: Taste and adjust seasonings if needed. Garnish with a sprinkle of fresh cilantro or parsley if desired, and serve immediately.

Notes

Chop all veggies ahead of time and store in an airtight container in the fridge for up to 3 days. Maintain medium-high heat during cooking to ensure a tender-crisp texture rather than mushy. For a mild version, always fully deseed your jalapeños.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving (approx 250g)
Calories: 300 calories
Sugar: 10 g
Sodium: 350 mg
Fat: 15 g
Saturated Fat: 2 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 6 g
Protein: 4 g
Cholesterol: 0 mg

Keywords: sweet potato hash, easy dinner, weeknight meal, family-friendly, jalapeño, red pepper, healthy, quick meals, vegetarian