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Sweet Potato and Black Bean Hash

Canned black beans and frozen corn kernels are the shortcut ingredients in this nicely spiced entrée with a South American accent. Serve with chopped fresh cilantro and lime wedges (to squeeze over the top) if desired.

Ingredients: 

Ingredients: 

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2 tsp. vegetable oil
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2 medium onions, chopped
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1 medium sweet potato, peeled and cut into ¾-inch dice
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2 large cloves garlic, minced
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4 tsp. ground cumin
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½ tsp. salt
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¾ cup frozen corn
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15-oz. can black beans, drained and rinsed

Instructions: 

1. In large heavy skillet, preferably cast-iron, heat oil over medium-high heat. Add onions and cook, stirring often, until softened, about 5 minutes.

2. Add sweet potato, and cook, stirring often, until beginning to brown in spots, about 3 minutes. Stir in garlic, jalapeno, cumin, and salt and cook, stirring often, 30 seconds. Add ¾ cup water and cook, stirring to scrape any browned bits from bottom of pan, until potatoes are tender, about 5 minutes. Stir in corn and beans and cook, stirring occasionally, until heated through. Season with freshly ground pepper to taste, and serve hot.

Nutrition Information: 

Calories: 
207
Protein: 
9 g
Total Fat: 
3 g
Saturated Fat: 
0 g
Carbohydrates: 
38 g
Cholesterol: 
0 mg
Sodium: 
279 mg
Fiber: 
9 g
Sugar: 
g
Yield: 
Serves 4

Comments on this Recipe

Made this tonight, added a lil Coriander,chili powder and ground cayene for heat because i had no jalapeno.... delicious alone,but also great stuffed into soft tacos with raw kale.... IMO.. :-)

This is really nice as a filler for tortilla's

I absolutely love most recipes on this site, but found this one to be lacking in flavor. I would not suggest this one to anyone.

I love this recipe, but with some modifications. Because I really like to taste the sweetness of the sweet potatoes, I baked them beforehand. This makes the hash a bit mushier, but it adds tremendously. I also liked mine with a bit more salt, but my husband preferred it as it. I think it's a great recipe.

very yummy especially when you bake the sweet potatoes before!

I made this recipe just as is and loved it!!!

I made something like this last night, just improvising after having yummy vegan hash at local restuarant. I decided to go for Caribbean flavor, used allspice, cayenne pepper, diced red pepper (sauteed), a little ginger, diced mushroom, and of course diced onion & sweet potato. I plan to experiment with root vegetable hashes often from now on, very filling / satisfying and can be adapted different ways.

The mix of sweet potato's and black beans is classic, and this recipe is delicious. I make it often.

Like others, I baked the sweet potato first, but only halfway so it did not become mush. Since my husband and I do not usually like cumin, I left it out but doubled the jalapeno (although I used green chilies instead), added 1/2 tsp cayenne, and several squirts of sriracha. Also I used vegetable stock instead of water to deglaze the pan. While eating it, my husband said, "Can we make this for dinner tomorrow too?" It was delicious! Oh, also I added in kale a little bit after the corn step and that turned out great too.

I will try this today 'cause i happen to have one large sweet potato in the fridge. Hopefully it will be tasteful!

Any way to put this on Pinterest so I can save it??