Turn traditional greasy hash browns into a healthy and delicious meal with this vegan sweet potato recipe.
Hash browns are traditionally pan-fried white potatoes that have been grated, diced, sliced, or julienned. For this recipe, however, I wanted to cut some corners by baking sweet potato cubes as well as improve the nutrition and color with the addition of red pepper, mint, and scallions. The result is a sweet and savory vegan delight that is fit for breakfast, lunch, or dinner. Enjoy!
Traditional hash browns are not exactly the best way to start the day. The ingredient list is generally short, but consider the main players: white potato and butter. Despite the fact that it is a vegetable, the white potato is a simple starch that causes spikes in blood sugar levels and can lead to a temporary energy rush followed by a period of sluggishness, not to mention the weight gain. Often, and especially when hash browns are served at a diner, butter is more than just a condiment, it’s almost side-dish-status worthy, considering how much is added to the pan for frying the potatoes. This vegan recipe for sweet potato hash browns makes them part of a wholesome and healthy meal.
The sweet potato is packed with vitamins C and D, carotenoids and antioxidants. These attributes make it effective at maintaining youthful skin, strong bones, and a healthy thyroid as well as preventing cancer. Compared to a white potato, sweet potatoes (and yams) also contain sugars that are slowly released into the bloodstream and thus don’t cause surges in blood sugar levels.
Sweet and Savory Baked Sweet Potato Hash browns
- 2 sweet potatoes
- 1/2 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 3 scallions
- 1 large (2 medium) red pepper(s)
- Large handful fresh mint leaves
- Juice of one orange
- Juice of 1 lemon
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
Preheat the oven to 400 degrees Fahrenheit. Dice the sweet potatoes into cubes. Place cubes on a baking sheet, drizzle with olive oil and season with salt and pepper. Bake for about 30 minutes or until slightly browned and cooked through. While the cubes bake, dice the scallions, red pepper and mint leaves. In a small bowl, whisk together the the orange juice, lemon juice and olive oil. Set aside.
When the potatoes have cooked, place them in a bowl while warm and add the red pepper, scallions and mint.
Pour in the vinaigrette.
Toss until evenly combined. Season with salt and pepper if you’d like more. Serve and enjoy!
Photo Credit: GlowKitchen