My aunt, Lucy, was a culinary wizard who could transform simple ingredients into mouthwatering masterpieces. One day, when I was helping her in the kitchen, she taught me the secret of her perfect sweet potato hash. I decided later to add kale to my version of the recipe because your gal here always tried to add extra nutrients and vitamins where possible. Hence, my version of sweet potato and kale hash was born.

“The key to a great sweet potato and kale hash,” Aunt Lucy said, her eyes twinkling, “is to par-boil the sweet potatoes first. It gives them that crispy outside and creamy inside.”

As we prepared the sweet potato and kale hash, she shared stories of her youth, seasoning each tale with a pinch of this or a dash of that. The kitchen filled with the aroma of caramelizing shallots and the sizzle of sweet potatoes hitting the hot pan.

You can add the spice, or you can skip it if you don’t like it. I made it without for my kids, and it was still delicious. By the way, I also made it without the kale, which was still tasty. But if you have kale on hand, definitely add that nutrient-rich goodie to the recipe. 

Ingredients:

For the sweet potato and kale hash:

• 2 large sweet potatoes, peeled and diced
• 3 shallots, thinly sliced (regular white onions will also work)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (opitonal)
• Salt and pepper to taste
• 2 cups kale, chopped (optional)

For the pepita chimichurri:

• 1/2 cup pepitas (pumpkin seeds), toasted
• 1/2 cup fresh parsley
• 3 garlic cloves
• 1/4 cup olive oil
• 2 tbsp of apple cider vinegar
• Juice of 1 lime
• Salt to taste

Instructions:

1. Par-boil the sweet potatoes for 5 minutes. Drain and set aside.
2. In a large skillet, caramelize the shallots in olive oil over medium heat for about 10 minutes.
3. Add the par-boiled sweet potatoes to the skillet. Sprinkle with smoked paprika and cayenne. Add the kale. Cook until the sweet potatoes are crispy and the kale is wilted, about 15 minutes.
4. Meanwhile, blend all chimichurri ingredients in a food processor until smooth.
5. Serve the sweet potato and kale hash hot, topped with a generous dollop of pepita chimichurri.

I’ve made this sweet potato and kale hash many times, and it’s always a hit. The combination of sweet potatoes and kale creates a perfect balance of flavors and textures.

Nutritional Nuggets:

This sweet potato and kale hash is not just delicious, it’s also packed with nutrients. Sweet potatoes are rich in beta-carotene, fiber, and potassium. Kale is a superfood loaded with vitamins A, K, and C and antioxidants. The pepitas in the chimichurri add healthy fats, magnesium, and zinc to the mix.

Together, this sweet potato and kale hash offers a delicious way to nourish your body while satisfying your taste buds. Just as aunt Lucy always said, “Good food is the foundation of genuine happiness.”