Sweet Potato Breakfast Hash – My Sweet Love

Sweet potato has become a heroic mainstay in oursweet potato hash house. You can mash em, fry em, bake em, juggle with em. Aside from their incredible health benefits, they offer a delicious addition to any meal. Kids also love them! Any of you with youngsters running around knows the difficulty of getting your kids to eat anything, let alone something healthy. Well here’s a fantastic addition which should have your little angels saying “MORE PLEASE!”

Sweet Potato?: Mother May I!

First and foremost, don’t tell your kids how healthy these things are, they might stop liking them! One of the most noteworthy aspects of sweet potatoes is that they’re chalk full of beta carotene, an antioxidant which is a precursor to vitamin A. In fact, getting vitamin A via beta carotene prevents toxicity since the body will only produce what it needs. Sweet potatoes also pack an impressive nutrient profile including vitamins C, B1, 2, 3, and 6, potassium, manganese, and copper. These beautiful little nutrients are actually responsible for activating those wonderful little proteins (enzymes) we are all so in love with these days.

What About the Carbs!!!

I know, I know, sweet potatoes contain our eternal enemy: carbohydrates. Strangely enough, sweet potatoes are applauded for their usefulness in blood sugar regulation. Consuming with the skin actually helps since it provides additional dietary fiber. Furthermore, that dietary fiber helps in satiety too. This means you are less likely to overeat, which is a lot of the problem when it comes to weight gain and diabetes. If that’s not enough to satisfy you, we like to add fats to our sweet potatoes! Why? Because it’s delicious. More satisfying. Supports blood sugar regulation. What more do you want? Don’t believe me?! Then let the expert speak for me: “With enough butter, anything is good.” Julia Child.

Sweet Potato Breakfast Hash
Prep time
Cook time
Total time
Serves: 3-4 servings
  • 1 large sweet potato, cut into cubes
  • 1-2 TBSP of butter, ghee, or olive oil
  • 1-2 Tsp. Cinnamon
  • 1-2 Pinches of salt (optional)
  1. Heat butter or oil in a large frying pan over medium heat.
  2. Add cubed sweet potatoes and toss in pan to allow butter or oil to evenly coat
  3. Add salt if desired
  4. Cover with a lid and toss every 2 minutes to allow for even cooking
  5. Allow the sweet potatoes to cook with the lid on for 10-12 minutes. At this point they should be soft
  6. Remove the lid, sprinkle with cinnamon and toss to coat
  7. Allow to cook for approximately 5 minutes more to crisp