This sweet and savory harvest sweet potato hash is packed with all your favorites! Roasted brussels sprouts with pecans, cranberries, caramelized sweet potatoes and apples with warm spices. This hash makes a great holiday side dish and it’s hearty enough for a meal too! Paleo, vegan, and Whole30 compliant.
Years ago, before my blog was strictly a recipe blog, I made a caramelized sweet potato and apple hash and posted it – iPhone 5 pictures and all.
To my surprise, the internet took notice and tons of people made it – in fact, it’s still all over Pinterest today and I still get lots of positive comments from people who make it.
So, who cares, right? Well, I’ve been meaning to create a “Part II” of that original recipe, to jazz it up with some veggies and other goodies, while still keeping it Whole30 compliant and also vegan.
The result? For today, it’s this – a “harvest” sweet potato hash loaded with literally everything (meatless) that I crave during the fall and winter.
We have the sweet potatoes and apples of course, caramelized to perfection, along with roasted brussels sprouts and pecans, cranberries, and a delicious spice blend that I randomly threw together and wound up LOVING!
Okay, maybe it wasn’t entirely random – it was inspired by the spice mix I used for my orange cranberry chicken that surprised me by turning out insanely delicious AND kid approved. When something is good, I like to stick with it and find ways to make it work again!
Trust me, I think this one tastes better than it looks 🙂 But anyway, this hash is easy to make and comes together pretty quickly, since you’re using your oven and stovetop at the same time, then combining everything at the end.
The good news about this hash (other than its existence, I mean) is that you can make it ahead of time, reheat, and it still tastes flipping perfect.
Score 1 for the sweet potato over white – sweet potatoes reheat so much better than white potatoes, which is why sweet potato hash is such a great make-ahead meal or side dish.
And what does this mean for you? It means you can bring this to someone’s house without worrying it will taste like garbage/be mushy and gross by the time it’s served. It also means that you can prepare this dish on the weekend and reheat it during the week for a quick meal or side.
Personally? You guys must know I love my eggs 🙂 The leftovers are absolutely perfect topped with a crispy fried egg – just saying!
Let’s get our ovens preheated – this one is going to be a breeze! Are you ready to cook – YES!!
Sweet & savory Harvest Sweet Potato Hash {Paleo, Whole30, Vegan}
Harvest Sweet Potato Hash {Paleo, Vegan, Whole30}
Ingredients
Spice mixture:
- 1/2 tsp organic ground sage
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- Pinch black pepper
- 1/2 tsp cinnamon
- 1/8 tsp allspice or ground cloves
- 1/8 tsp nutmeg
- 1/2 tsp onion powder
Hash:
- 1 large sweet potato diced into 1/2” cubes
- 12 oz Brussels sprouts cut in halves or quarters depending on their size
- 1 1/2 Tbsp avocado oil for roasting Brussels sprouts and pecans or olive oil, plus a sprinkle of sea salt
- 2 Tbsp + 2 tsp coconut oil divided (for the sweet potatoes and apples)
- 2 medium apples I used fuji diced the same size as sweet potato
- 3/4 cup pecan halves
- 1/2 tsp sea salt
- 1/4 cup dried cranberries fruit sweetened for Whole30 or omit for Whole30
Instructions
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Preheat your oven to 425 degrees. Combine the spice mixture ingredients in a small bowl and set aside.
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Toss brussels sprouts with 1 1/2 tbsp avocado or olive oil, a pinch of sea salt, and sprinkle with 1 tsp of the spice mixture. Roast in the preheated oven for 15 minutes, then add the pecans to the baking sheet and gently toss. Continue to roast for 5-7 minutes or until toasty.
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Meanwhile, heat a large, seasoned cast iron pan (or any heavy skillet that won't stick) over medium heat and add 2 tbsp of the coconut oil.
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Once the pan is heated, add the diced sweet potatoes and sprinkle evenly with the 1/2 tsp sea salt and stir/toss to coat the potatoes cooking fat and salt. Cover the pan, using any cover that is large enough, for about 2 minutes. Uncover and stir, lower the heat a bit if the potatoes are starting to brown too much. Recover and cook for another 2-4 minutes until the potatoes are soft.
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Uncover the pan and continue to cook, stirring, until the potatoes are light brown all over. Add the diced apples plus the 2 tsp coconut oil and stir to combine. Cook over medium heat, stirring occasionally, for another 5 minutes or until the apples and potatoes are brown. Adjust the heat of your stovetop as necessary to avoid burning.
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Once apples and potatoes are toasty, turn the heat off and immediately stir in the remaining spice mixture, cranberries and roasted brussels sprouts & pecans. Allow the hash to sit in the hot skillet for several minutes to let the flavors mix. Serve warm as a side dish or meatless meal. Enjoy!
Nutrition
What I Used To Make My Sweet & Savory Harvest Sweet Potato Hash:
Want More Paleo and Whole30 Side Dish Recipes? Try One of These!
Roasted Brussels Sprouts with Apple and Bacon
Carrot Fries with Rosemary and Bacon
Caramelized Sweet Potato Apple Hash Browns
Roasted Butternut Squash Hash with Bacon and Apples
Stuffed Acorn Squash with Sausage, Apples and Cranberries
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Hi. Michelle, this looks so good, however I cannot abide Brussels sprouts. As a child I lived in England after the war, and one of the few vegetables my mother was able to get was Brussels sprouts. Frankly I got sick of them and remain so today. Any suggestions to replace them? Or should I just leave them out. Thanks, Jan
If you like broccoli that would work well too, otherwise just leave them out 🙂
I was also thinking of broccoli since I like them better than brussell sprouts. I do eat brussell sprouts occasionally and play to make it according to directions before deciding to substitute any of the veggies. I don’t like asparagus but thought that might be another option if you like it.
HI Michele. This looks wonderful. I have a vegan friend coming for Thanksgiving and I will serve this. My questions is why stove top for the sweet potatoes and apple over oven? I worry they may get mushy on my gas stove.
I have a gas stove and they come out perfectly that way, but if you prefer you can use the oven for all 🙂
i have made it toady ,well the taste was yummy but my cranberries got a bit burnt..what could be the reason..i used followed the oven instructions strictly
Thanks so much for this aweseome recipe. I made it as a side for our Thanksgiving meal. I got my 6 year old son to even try a brussel sprout! I am on the Whole30 detox and this was a great option for me. I just loved the leftovers too. I thought the taste was even better later! Can’t wait to try more of your great recipes!
~Kira
Loved this recipe! Super tasty!
So happy you liked it!
We made this last night as a side with lamb chops and it was delicious! My daughter liked it so much that she ate leftovers for breakfast this morning and then again for lunch! Great recipe!
Sounds great! Perfect anytime recipe 🙂
How do you heat up again next day? What Reno?
Temperature?
You should be able to use 375 with good results
Absolutely fabulous side dish! Love the colors and the flavors of the season.
Can this dish be frozen and then reheated?
Love this!
I actually find myself “craving” ~ So I have made several times! Also, has become a new “family” favorite among some typically picky eaters. Thank You!
I will be going out of town for thanksgiving and want to be ring this as a side. Is it a bad idea to to make this in advance? How many days early can I make it? Is there a best way to road trip with this dish?
amei o seu conteudo, muito bom mesmo
This was super tasty! Really easy to prepare, plus it made a great amount! Tastes just like fall! Warm and sweet! Thanks for sharing!
I substituted sweet potato with butternut squash. Family members were returning for seconds. It was a Thanksgiving hit. Thanks a bunch.
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I added some chicken and apple sausage with mine for dinner, so good!
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This recipe is a hit! Great for fall flavors. I did this a couple times, once as a side dish with pumpkin spice salmon, once with a fried egg, and once with turkey meatloaf. I can’t wait to keep trying it more ways!
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