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  1. Recipe

Sweet Potato Hash

4 servings

Source: Source: The Get Healthy, Go Vegan Cookbook by Neal Barnard, MD, and Robyn Webb

This recipe is a healthful spin on an old breakfast favorite. Enjoy with fruit.

About the Recipe

198 Calories · 4 g Protein · 7 g Fiber
Gluten-free · Nut-free

Sweet potatoes are loaded with vitamin A, fiber, and potassium. 

If you follow a gluten-free diet, double check the veggie broth to make sure it doesn’t contain gluten.


Makes 4 Servings

  • sweet potatoes, peeled and cut in 1/2-inch pieces (2 pounds)
  • vegetable broth (1/4 cup)
  • garlic cloves, minced (3)
  • small onion, chopped (1)
  • small red bell pepper, chopped (1)
  • small green bell pepper, chopped (1)
  • sweet paprika (1 tbsp.)
  • kosher or sea salt (to taste)
  • freshly ground black pepper (to taste)


  1. Prep ingredients by peeling and cutting potatoes into 1/2-inch (1.3 centimeter) pieces (you should have about 2 pounds (900 grams) of potatoes), mincing the garlic, chopping the onion, and chopping the bell peppers (you can use any color bell pepper you prefer).

  2. Place sweet potatoes in a large saucepan and cover with water. Simmer for 15 to 17 minutes until tender. Drain and set aside.

  3. Heat broth in a large skillet over medium heat. Cook garlic, onion, and bell peppers for about 4 minutes.

  4. Add paprika, salt, and black pepper and continue to cook for 5 minutes until vegetables are soft. Add the sweet potatoes and cook to heat through. Add additional salt or pepper to taste if needed.

Nutrition Facts

Per serving

Calories: 198
Fat: 0.7 g
     Saturated Fat: 0.1 g
     Calories from Fat: 2.8%
Cholesterol: 0 mg
Protein: 4 g
Carbohydrate: 46 g
Sugar: 15 g
Fiber: 7 g
Sodium: 105 mg
Calcium: 76 mg
Iron: 2.2 mg
Vitamin C: 74 mg
Beta-Carotene: 22,197 mcg
Vitamin E: 3 mg

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