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Kathleen’s Sweet Potato Hash

Don’t let the title fool you: this is another of Dave’s amazing creations. He had me put my name to it because it was my idea to create a general topper out of sweet potatoes (think Bacon-bits, but healthier, tastier, and vegan!). When he makes a batch of this, I have a container of it in the fridge for a few days to heat up then add to salads, soups, squacamole — dang near anything! (I think it would be great on apple pie. Hmm: I wonder how it would taste on vanilla ice cream?)


  • 1 medium sweet potato, finely diced (We’ve also tried this with grated sweet potato… either way is good: you can’t go wrong.)
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp sage
  • 1/8 tsp nutmeg
  • pinch chili powder
  • 1/4 tsp thyme
  • 1 tsp tomato paste
  • 2 tbsp onion, minced
  • 1 tsp maple syrup (optional)


Toss the diced sweet potato in just enough oil to coat all the surfaces of the potato pieces (Dave used about 2 tsp of sesame oil). Sauté on med-high heat with the other ingredients until done.

Tip 1: Add the spices and tomato paste early to release their flavors, but wait until nearly done to add the minced onion so that it doesn’t overcook.

Tip 2: Your mileage may vary, but I like this to be cooked until it’s getting dark.

[More about Dave’s Recipes]