Southwest Sweet Potato Hash

Sweet Potato

YEILD: 4 servings | Time: 30 mins 



  • 2 teaspoons olive oil

  • 2 medium onions, diced

  • 1 medium sweet potato, chopped

  • 2 cloves garlic, minced

  • 1 jalapeno, diced

  • 4 teaspoons cumin

  • ½ teaspoon sea salt

  • ¾ cup water

  • ¾ cup frozen corn

  • 2 cups of black beans (soaked overnight and cooked)

  • 2 tablespoons cilantro

  • fresh ground pepper

  • lime slices



Heat olive oil in a skillet over medium heat. Add onions and garlic and sauté until translucent. Add chopped sweet potatoes, jalapeno and cumin to the pan. Cook until sweet potatoes are done. Stir in corn, black beans, and cilantro. If the consistency is a little dry, add water as needed throughout the cooking process. Add salt and pepper to taste and serve with lime.