Alright guys and gals, are we liking the new A Thousand Crumbs site? I can hardly contain my excitement about what’s coming up, especially since it is officially Summer! This is one of my favorite eating seasons because of all of the amazing fresh produce available. But, Fall and Winter a.k.a. football and comfort food season, I am coming for you! I realize sweet potatoes are more of a Fall favorite, but I am a big fan of these babies all year round!
Sweet potatoes are a super versatile food that you can do almost anything with. Roast them whole, mash them, fry them (my favorite, let’s be honest), toast them, or in this case, cube them!
I know what you’re thinking…once you’ve tried a sweet potato hash, you’ve tried them all. I beg to differ! There are two secrets to making the most amazing sweet potato hash. First, the level of crispiness achieved during baking. Second, the addition of a secret ingredient – fresh thyme. You know that squirlly looking herb with the tiny leaves you see at the supermarket packed into those little clamshell containers? Yeah, that stuff. The flavor really complements the sweetness well, but it also makes this recipe savory, especially when roasted with yellow onion and garlic.
I love this recipe in particular because you can literally eat it for any meal of the day. In fact, one of my favorite ways to use the leftovers is for breakfast. Top the hash with a couple of scrambled eggs, salsa, and avocado for a healthy meal packed with nutrients and flavor!
Sweet Potato HashPrint Recipe
- 3 medium sweet potatoes
- 1 cup chopped yellow onion
- 3 cloves of garlic, crushed
- 1/2 cup avocado oil (or olive oil)
- 1 Tbsp chopped fresh thyme leaves
- salt and pepper to taste
- 1/4 cup Italian parsley leaves, minced, for garnish
Pre-heat oven to 425 degrees. Line a baking sheet with aluminum foil and set aside.
Prepare the sweet potatoes by washing them and scrubbing them with a vegetable brush.
Cube the sweet potatoes by first cutting 1/4-1/2 inch thick slices, and then cutting the slices into strips, and then the strips into small cubes.
Add the sweet potatoes, onion, garlic, thyme, and oil to a gallon Ziplock bag. Close, and toss ingredients to coat.
Spread evenly on the prepared baking sheet. Sprinkle with salt and pepper to taste.
Bake for 30 minutes before taking it out of the oven and moving the sweet potatoes around. Try to stir them around so they brown and crisp evenly.
Bake for another 15-25 minutes, or until desired crispiness has been achieved.
Garnish with fresh parsley before serving.
The key to crispy greatness lies in the size of the cube. The smaller the cube, the more crispy and caramelized they will get roasting in the oven.