Choose by category

Sweet Potato Hash

Apr 1, 2020

This week I was meant to be home, but I was planning to be at The Ranch. Normally, this is the time of year my family and I get ready to transition to our summer home, and before the big haul I take a week to myself to hike, be in nature, eat healthfully, reset and recharge. I put all electronics aside and allow myself to think, dream and plot how to schedule time to do more of what I love.

In response to the Covid-19 threat, like many of you, our family decided to self-quarantine, and all travel plans were cancelled. We have been home since mid-March and as we eased into a routine I naturally found myself walking more, dreaming more and simply spending time doing the things I love and never have time for—being with family, reading, organizing, cuddling with my pets, and cooking. Inspired to pull out some tried and true recipes, we have had a lot of fun revisiting the dishes we’ve loved and shared so many times with family and friends, and on so many happy occasions.

Then, I received a gift from my friends at The Ranch, a copy of their new cookbook, Food, Food, Food, featuring deliciously wonderful plant-based recipes. I love the food at The Ranch because it is so like the way we eat at home—seasonal, whole, plant-based foods. Since we were already sheltered-in-place, and even grocery runs were off the table, I had to improvise with a few of the recipes.

This aromatic, filling, sweet potato hash was inspired by the Ranch’s recipe, and it was a big hit with the family. When I shared it on Instagram several friends DM’ed me to say they tried it at home and loved it, too. It’s the kind of comfort food that builds you up, it is healthful, whole and full of immune boosting ingredients that are on hand in most kitchens.

Yield: Serves 6

Recipe Ingredients

2 tablespoons olive oil

1 medium-sized red onion, diced

1 red bell pepper, diced

3 large sweet potatoes, diced into cubes. Peel 2, leave skin on 1

2 garlic cloves, minced

1 teaspoon smoked paprika

½ teaspoon cumin

½ teaspoon turmeric

1/8 teaspoon chili flakes

½ pound baby spinach

¼ teaspoon salt, more to taste

¼ teaspoon pepper, more to taste

¼ cup fresh parsley, more for garnish

6 tablespoons plain Greek yogurt, optional

Recipe Instructions

In a large pan, heat 2 tablespoons of olive oil over high heat until hot and shimmering. Add onion and sauté until golden brown, about 4 minutes. Stir in the red bell pepper and sweet potatoes. Cook until caramelized, stirring occasionally, about 20 to 25 minutes.

Stir in the garlic, paprika, cumin, turmeric and chili flakes, and sauté for 2 minutes longer.

Stir in the spinach and season with salt and pepper. Cook until spinach is wilted, about 2 minutes.

Remove from the heat and stir in the fresh parsley.

Serve hot with 1 tablespoon of Greek Yogurt over top, garnish with parsley.

If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it!

print Print Recipe