Sweet potatoes, peppers, and cinnamon make a vibrant hash perfect for a satisfying breakfast or brunch.
# Ingredients:
→ Vegetables
01 - 2 large sweet potatoes (about 1.5 pounds), peeled and diced
02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 2 cloves garlic, minced
→ Spices and Seasonings
06 - 1 and 1/2 teaspoons ground cinnamon
07 - 1/2 teaspoon smoked paprika
08 - 1/4 teaspoon ground cumin
09 - 1/2 teaspoon sea salt, plus more to taste
10 - 1/4 teaspoon black pepper
→ Other
11 - 3 tablespoons olive oil or avocado oil
12 - 2 tablespoons pure maple syrup
13 - 2 tablespoons chopped fresh parsley (optional, for garnish)
# Directions:
01 - Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook, stirring occasionally, for 8 to 10 minutes until they just begin to soften.
02 - Add the diced onion, red bell pepper, green bell pepper, and the remaining tablespoon of oil to the skillet. Sauté for 5 to 6 minutes until vegetables are tender and onions become translucent.
03 - Stir in the minced garlic, ground cinnamon, smoked paprika, ground cumin, sea salt, and black pepper. Cook for 1 to 2 minutes, stirring, until fragrant.
04 - Drizzle in the maple syrup and continue cooking for another 2 to 3 minutes, stirring frequently, until the sweet potatoes turn golden and are fully cooked through. Taste and adjust seasoning if needed. Remove from heat, garnish with chopped parsley if desired, and serve warm.
