Sweet Potato Hash | Cook for Your Life
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Sweet Potato Hash

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5 out of 5 stars (based on 6 reviews)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

It’s easy to eat your colors with this easy sweet potato hash! Its multitude of reds, oranges, and greens signal that you’ll have your vitamins covered in one go, plus you can top it with...


  • 2 teaspoons canola oil
  • 2 slices turkey bacon, diced (optional – see Chef Tips)
  • 2 cloves garlic, minced
  • 1 large sweet potato, small dice
  • 1 small onion, diced
  • 1 medium red pepper, chopped
  • 1 medium yellow pepper, chopped
  • 1 ½ cup chopped kale ( see Chef Tips)
  • salt and pepper to taste
  • 4 eggs, fried or soft boiled (optional)
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Nutrition Facts


160 cals


8 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

4 g


14 g


4 g


3 g


9 g


427 mg


  1. Heat a medium sauté pan over medium-high heat and add canola oil. (Add turkey bacon to the pan and cook for about 5 minutes, until starting to crisp.)
  2. Add garlic and cook until fragrant, about 2 minutes. Add the sweet potatoes and cook for about 5 minutes, or until they begin to soften.
  3. Add the onions, red peppers, and yellow peppers to the pan. Season with salt and pepper and cook for about 10 minutes, stirring occasionally. The onions should start to caramelize.
  4. Add the kale to the pan and wilt. Season with salt and pepper. Add ½ cup water to steam if potatoes haven’t cooked through.
  5. Serve with fried or soft boiled eggs.

Chef Tips

To make this a vegetarian dish, instead of turkey bacon in step 3 when the the sweet potatoes, onions, and peppers are soft and caramelized, stir in 1 teaspoon of sweet smoked paprika and cook for a minute before adding the kale. Or in Step 1 you can use tempeh bacon strips, only be aware it won’t crisp like bacon.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society