Sweet Potato Hash (photo and recipe from a Taste of the South)

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Vegetarian main dish with roasted sweet potatoes (duh), red & green peppers, onions, herbs & spices. Toss in black-eyed or field peas at the last minute. Served with fresh turnip greens, whole grain bread and butter. Egg nog ice cream to finish

Preparation time: 10
Cooking time: 35

Difficulty: Easy - for beginners
Serves: 6

Dietary guidance: v v n g d 

Tags: main ·


3 medium sweet potatoes, peeled and cut into small cubes
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 cup chopped onion
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
1 teaspoon dried thyme
1/4 teaspoon garlic powder
1 (15.5-ounce) black-eyed peas, rinsed and drained


1.Preheat oven to 350°.
2.In a large bowl, combine sweet potatoes, peppers, onion, oil, salt, pepper, thyme, and garlic powder, tossing to coat evenly. Place vegetables on a baking sheet.
3.Bake for approximately 25 minutes, or until sweet potatoes and peppers are tender.
4.Add black-eyed peas to baking sheet, stirring gently to combine.
5.Bake for 5 minutes. Serve hot.


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