Sweet potatoes are sauteed with corn and onions with a hint of smoked paprika for this quick and easy side dish.
Let’s be real: Winter vegetables need a little coaxing before they turn into something spectacular. You know what I’m talking about: beets, cauliflower, butternut squash…they all need a little bit of love before they turn into something delicious, satisfying and nourishing.
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.
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.
Your fork is waiting.
Sweet Potato and Corn Hash
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 sweet potatoes (cubed)
- 1 red onion (diced)
- 2 ears corn (kernels removed)
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne
- ½ cup scallions (minced)
- ¼ cup parsley (diced)
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.
I’ll use less cayenne pepper next time but we absolutely loved this dish. Served it with grilled salmon and rice.
Would this work if roasted? Thank you.
Oh yes absolutely!
We loved this. I was nervous that the sweet potatoes wouldn’t soften quickly enough, so I started them a few minutes before the onion. I added frozen corn toward the end of cooking time, and let it meld for a few minutes before serving. The smoked paprika flavor is amazing, and two of my three kids even liked it. (The 7 year old is suspicious of anything non-meat that he hasn’t tried before.) Thanks for the recipe!
This sounds so good!!!! So glad you enjoyed it!
This looks great, but in wintertime is it ok to use frozen or canned corn? Thanks!
Absolutely! Frozen would be great!
Do I need to boil the sweet potatoes?
No you don’t!! :) Enjoy!
I seriously love the combination here – plus the addition of paprika? Genius! I’m such a huge fan of sweet potatoes and corn….Love this Liz!
I am a smoked paprika addict!! I’ll never forget the chef who introduced it to me years ago. :) xo
I don’t think I would have ever thought to combine sweet potatoes and corn together, but it sounds like a delicious combination, and so colorful too! Happy holidays to you and your family Liz! xo
Same to you friend!! I hope you have a great Christmas!
This looks so good! I think I would like it with a over easy egg on top…is that weird?
Not weird at all!! Sounds fabulous!
I love sweet potatoes. The egg idea sounds over-the-top yummy, too!
I’m totally down for that!!
I love this healthy side dish! Perfect for the cold winter months & it is pretty!
Thank you Julia!! :)
Oh holy yumminess! I would dig into this with double forks for Christmas breakfast! What a delicious, cozy casserole for any meal of the day, Liz. Love it!
YES!! I was just thinking I should put an egg on it next time!! Merry Christmas friend!
This is so cozy and comforting!!
Thank you doll! xo