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Sweet Potato and Corn Hash

    Sweet potatoes are sauteed with corn and onions with a hint of smoked paprika for this quick and easy side dish.

    Smoky Sweet Potato and Corn Hash - The Lemon Bowl

    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.

    Sweet Potato and Corn Hash Side Dish - The Lemon Bowl

    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.

    Smoky Sweet Potato and Corn Hash - The Lemon Bowl

    Sweet Potato and Corn Hash

    4.31 stars average
    Sweet potatoes are sautéed with corn and onions with a hint of smoked paprika for this quick and easy side dish.
    PREP: 5 mins
    COOK: 7 mins
    TOTAL: 12 mins
    Servings: 4

    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.

    Nutrition

    Calories: 148kcalCarbohydrates: 27.5gProtein: 2.9gFat: 3.9gSaturated Fat: 0.6gPolyunsaturated Fat: 3.3gTrans Fat: 0gCholesterol: 27.5mgSodium: 339mgFiber: 4.7gSugar: 5.5g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    22 Comments

    1. 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!

    2. Marnely Rodriguez-Murray

      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!

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