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Sweet Potato Hash with Cumin and Red Onion

November 17, 2010 by Nicole 28 Comments

Cumin-Scented Sweet Potato Hash

I was really looking forward to making a sweet potato pie this week for Fall Fest.  I’ve never made one and I’m pretty sure that I’ve never even tasted a sweet potato pie.  Yes, it’s a shame, and I’m hoping to remedy the situation soon. But you may have noticed that I have been baking (and eating) a lot of desserts lately.  And after yesterday’s amazing Praline-Pumpkin Cake, I just couldn’t bring myself to bake a pie.

I need a break from sweets!

I’ve found that I really prefer savory sweet potato dishes to sweet ones anyway, so this warm and spicy sweet potato hash is right up my alley.  I kept it really simple – onions, sweet potatoes, and a few choice spices.  You can certainly gussy it up with more stuff if you wish, but I really loved the way these turned out.  Enjoy!

Sweet Potatoes and Onions

Cumin-Scented Sweet Potato Hash

1 tablespoon olive oil
1 tablespoon butter or ghee
4 small sweet potatoes, peeled and cut into 1/4-inch dice (about 4 cups)
1 medium onion, halved and cut crosswise into thin slices
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
pinch of crushed red pepper
kosher salt, to taste
2 tablespoons fresh chopped parsley (optional)

Heat a large skillet over medium to medium-low heat.  Add olive oil and butter and swirl around pan.  When butter is melted, add sweet potatoes, onions, and a generous pinch of salt.  Cook, stirring occasionally, until potatoes are tender and starting to brown, 15-20 minutes.  Once potatoes are tender and lightly browned, sprinkle in the cumin and smoked paprika and cook, stirring, for another minute.  Add a pinch of crushed red pepper, stir, then season with salt to taste.  Remove potatoes from heat and stir in parsley or other fresh herbs of your choice.  Serves 2 – 3.

More Sweet Potatoes from the Fall Fest Gang:

  • Todd and Diane, White On Rice Couple: Sweet Potato Molasses Cookies
  • Michelle at Cooking Channel: Sweet Potato Cupcakes With Marshmallow Topping
  • Kirsten at Food Network: Sweet Potato Thanksgiving Sides
  • Roberto at Food2: Sweet Potato Gnocchi
  • Liz at Healthy Eats: Sweet Potatoes 5 Ways
  • Caroline from The Wright Recipes: Sweet Potato Galette
  • Margaret at A Way to Garden: 9 Things I Learned From Sweet Potatoes (and a Curry)
  • Paige at The Sister Project: Sweet Potatoes on the Savory Side

Summer/Fall Fest 2010 Posting Schedule

7/28: Cukes and Zukes
8/4: Corn
8/11: Herbs, Greens, and Beans
8/18: Stone Fruit – I missed this one!
8/25: Tomatoes
9/1: Sweet and Spicy Peppers
9/8: Garlic
9/15: White (or colorful “white”…but not sweet) Potatoes
9/22: Spinach
9/29: Apples
10/6: Fall Salads
10/13: Pumpkin + Winter Squash – I missed this one!
10/20: Pears
10/27: “Mad Stash” (as in what you’re shoving in freezer/jars/dehydrator, etc.)
11/3: Root veggies
11/10: Brassicas: incl. Brussels Sprouts, Cauliflower, Cabbage or other
11/17: Sweet Potatoes
11/24: Bounty to be Grateful For

Sweet Potato Hash with Cumin and Red Onion | pinchmysalt.com

Filed Under: Breakfast/Brunch, Fall Fest 2010, Side Dishes, Vegetarian

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Comments

  1. ??? says

    November 20, 2010 at 5:03 am

    http://blog.daum.net/sallysulbo/8057216
    Reply
  2. Lauren says

    January 17, 2011 at 9:44 am

    I have just started cooking things with more than 2 ingredients, and this was delicious and super easy to make. I paired it with cornbread actually crumbling the cornbread over the hash and it was great! Thanks.
    Reply
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