Pin This cinnamon-spiced sweet potato hash brightens up any breakfast or brunch with its warm flavors and satisfying texture. Soft sweet potatoes are paired with bell peppers and onions, kissed with maple syrup and cinnamon for a meal that feels both nourishing and just a bit special. When I first made this on a chilly weekend, it became my favorite way to turn humble veggies into a colorful, crowd-pleasing centerpiece.
My family gathers around for scoops of this hash on cozy mornings and friends have left brunches asking for the recipe every time
Ingredients
- Sweet potatoes: Choose firm bright orange sweet potatoes for the sweetest flavor
- Yellow onion: Adds a mellow base note Chop finely for even cooking
- Red and green bell peppers: Give sweetness color and crunch Opt for ones with taut shiny skin
- Fresh garlic: Provides savory depth Use fresh cloves and mince just before cooking
- Ground cinnamon: Delivers warm spice Select a fresh jar for the best aroma
- Smoked paprika: Adds subtle smokiness Spanish smoked paprika works beautifully
- Ground cumin: Offers earthiness and complexity Look for a fine grind
- Sea salt: Essential for balancing sweetness Taste and add more as needed
- Black pepper: Gives a gentle kick Fresh cracked pepper is ideal
- Olive oil or avocado oil: Needed for rich sautéing Choose extra virgin for best flavor
- Pure maple syrup: Sweetens and creates a gentle glaze Choose 100 percent pure maple syrup
- Fresh parsley (optional): Adds fresh color and a touch of brightness
Instructions
- Prepare the Sweet Potatoes:
- Peel and dice the sweet potatoes into half inch cubes Aim for even pieces to help them cook uniformly and finish together
- Start the Sauté:
- Heat two tablespoons of olive oil in a large skillet over medium heat Wait until the oil shimmers but does not smoke
- Cook Sweet Potatoes:
- Add the diced sweet potatoes to the skillet and cook stirring every couple of minutes for eight to ten minutes The potatoes should just start to soften and develop a little golden color on their sides
- Add Veggies and Sauté:
- Add the onion red bell pepper and green bell pepper along with the remaining tablespoon of oil Stir to combine and sauté for five to six minutes The onions should become translucent and the peppers tender but still vibrant
- Season and Bloom the Spices:
- Sprinkle in the minced garlic cinnamon smoked paprika cumin salt and black pepper Stir well and let cook for about one to two minutes This is when the fragrance will blossom making the kitchen smell amazing
- Finish and Glaze:
- Drizzle the maple syrup evenly over the hash Stir and cook for another two to three minutes Continue stirring frequently so everything is coated and the sweet potatoes finish turning golden and completely tender
- Taste and Adjust:
- Give it a taste and adjust with a little more salt or pepper if necessary at this point You can even add an extra pinch of cinnamon
- Garnish and Serve:
- Remove from heat and scatter fresh parsley over the top if using Serve immediately while the hash is piping hot
Pin Sweet potatoes are always the heart of any hash for me There is something magical about their creamy texture and their natural sweetness is made for cinnamon and maple syrup My kids used to pick out the peppers but now they hunt for the caramelized bits
Storage Tips
Keep leftovers in an airtight container in the refrigerator for up to four days I love making extra so it is ready to be added to weeknight burritos or as a quick side Simply reheat gently in a skillet or microwave
Ingredient Substitutions
Try butternut squash or Yukon gold potatoes in place of sweet potatoes if you prefer For more heat add a diced jalapeño or a pinch of chili flakes You can swap maple syrup for honey or even a little brown sugar for a twist on sweetness
Serving Suggestions
This hash is delicious on its own but even better topped with a runny egg For a protein boost try scattering black beans or folding in leftover roasted chicken Crumbled goat cheese or feta will add richness if you do not need to keep it dairy free
Cultural and Seasonal Context
Sweet potato hash is an American brunch classic with endless regional twists Cinnamon and maple bring a cozy autumn note but I reach for this recipe year round because it celebrates simple market vegetables and classics from the pantry
Seasonal Adaptations
In autumn add diced apples for extra sweetness and crunch Come spring stir in spinach or kale at the end for a burst of green Top with pumpkin seeds or pecans in winter for delightful texture
Success Stories
I first brought this dish to a neighborhood brunch potluck and it was the first platter emptied One friend told me it reminded her of her grandma’s kitchen A few readers have written to say they meal prep this every Sunday now
Freezer Meal Conversion
Let the hash cool completely then pack into freezer safe bags or containers Defrost in the refrigerator overnight and crisp up in a hot skillet before serving Great to have on hand for busy mornings
Pin This sweet potato hash will brighten up any morning and brings comfort to any table Enjoy every cinnamon-spiced bite with family or friends
Recipe Questions
- → Can I prepare the sweet potato hash ahead of time?
Yes, you can cook the hash in advance and store it in the fridge for up to three days. Reheat gently in a skillet before serving to restore the crisp edges and flavors.
- → Are there vegan alternatives for the suggested toppings?
For a vegan variation, skip eggs and cheese or use plant-based cheese alternatives. The hash is naturally vegan as prepared.
- → What other vegetables pair well in this hash?
Try adding diced zucchini, mushrooms, or spinach for variety. Adjust cook times to keep all veggies tender but not mushy.
- → Can I use different spices in this dish?
Absolutely! Feel free to swap in chili powder, chipotle, or curry powder for a new flavor twist while keeping the cinnamon base.
- → How do I get the sweet potatoes crispy?
Use a wide skillet, avoid overcrowding, and let sweet potatoes sit undisturbed for a few minutes so they develop a golden, crisp edge.
- → Is this hash suitable for meal prep?
Yes, portion it into containers and store refrigerated. Reheat as needed for quick breakfasts or lunches throughout the week.