Sweet Potato Hash - KNEP - Kentucky Nutrition Education Program


Sweet Potato Hash

Receta en Español
Servings:8Serving Size:1/8 of the recipeRecipe Cost:$14.17Cost per Serving:$1.77


  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 teaspoon salt
  • 1 1/2 teaspoons dried oregano
  • 3/4 teaspoon black pepper
  • 4 cloves garlic, minced, or 1/2 teaspoon garlic powder
  • 2 pounds sweet potatoes, peeled and diced (1-inch cubes)
  • 2 pounds boneless, skinless chicken breasts, fat trimmed and diced (1-inch cubes)
  • 4 ounces baby spinach (about 4 cups)
  • 2 tablespoons apple cider vinegar


  1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
  2. Wash fresh produce under cool running water, using a vegetable brush to scrub veggies with a firm surface. Dry and cut to prepare for this recipe.
  3. Heat olive oil in a large sauté pan or pot (3 quarts or larger) over medium heat.
  4. Add onion, salt, oregano, black pepper, and garlic. Sauté until onion and garlic begin to lose color, about 5 minutes.
  5. Add sweet potatoes and chicken and cook, uncovered. Stir occasionally to prevent sticking and assure all ingredients are well mixed. Wash hands after handling raw poultry.
  6. Cook until chicken reaches 165 degrees F using a meat thermometer, about 15 minutes.
  7. Add spinach and vinegar and mix until spinach is thoroughly wilted and mixed with other ingredients. Serve.
  8. Refrigerate leftovers within 2 hours.
Source: Ruth Ann Kirk, Lawrence County EFNEP Program Assistant Senior, University of Kentucky Cooperative Extension Service

Nutrition facts per serving: 270 calories; 6g total fat; 1g saturated fat; 0g trans fat; 85mg cholesterol; 420mg sodium; 25g total carbohydrate; 4g dietary fiber; 6g total sugars; 0g added sugars; 28g protein; 0% Daily Value of vitamin D; 4% Daily Value of calcium; 10% Daily Value of iron; 15% Daily Value of potassium