Looking for a vibrant, veggie-forward side dish that’s bursting with flavor and easy to make? This Sweet Potato Succotash is a colorful twist on the classic Southern favorite. Traditionally made with lima beans and corn, succotash gets a bold upgrade here with roasted sweet potatoes, fresh corn kernels, and smoky spices that bring depth and warmth to every bite.
We almost always have sweet potatoes on hand during the colder months of the year but I’m always looking for a new way to enjoy them. This hash not only fit the bill but it couldn’t be easier to make.
Sweet potatoes, yellow corn and red onion turn tender and sweet as they cook. For a bit of a kick, scallions, cayenne and smoked paprika are thrown into the mix. If you’re entertaining guests this holiday season, hash is naturally gluten and dairy free – ideal for accommodating various food allergies. Simple, fast and flavor-packed, this dish is sure to please even the pickiest of eaters.
Why You’ll Love This Sweet Potato Succotash
- Naturally sweet & savory: Roasted sweet potatoes and fresh corn caramelize beautifully, creating a rich, satisfying base.
- Quick & easy: Ready in under 30 minutes with minimal prep.
- Versatile: Serve it as a side, taco filling, or even a warm salad.
- Diet-friendly: Gluten-free, dairy-free, and vegan-friendly.
Ingredients
Here’s what you’ll need to make this sweet potato succotash:
- 2 tablespoons olive oil
- 1 large sweet potato, peeled and diced
- 1 small red onion, chopped
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional for heat)
- 1½ cups fresh or frozen corn kernels
- 4 scallions, sliced
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
How to Make
- Sauté the sweet potatoes: Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook for 8–10 minutes until golden and tender.
- Add aromatics: Stir in chopped red onion, smoked paprika, and cayenne. Cook for 3–4 minutes until the onion softens.
- Toss in the corn: Add corn kernels and cook for another 5 minutes, stirring occasionally.
- Finish with scallions: Stir in sliced scallions, season with salt and pepper, and cook for 1–2 more minutes.
- Garnish and serve: Top with fresh herbs and serve warm.
Serving Ideas
- Pair with grilled chicken, salmon, or tofu
- Spoon into warm tortillas for veggie tacos
- Serve over quinoa or rice for a hearty grain bowl
- Top with a fried egg for a brunch-worthy hash
As always, this hash is just a method that would work well with anything you have on hand from red peppers to yukon golds. Get creative and make it your own.
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Sweet Potato and Corn Hash?
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Sweet Potato and Corn Hash
Ingredients
Instructions
- In a large skillet, heat olive oil over medium-high heat.
- Add sweet potatoes, onion, corn, salt, smoked paprika and cayenne. Cover pan and sauté veggies until softened, stirring occasionally, about 5-6 minutes.
- Remove lid and stir in scallions and parsley. Check sweet potatoes for doneness before serving.
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