Roasted Sweet Potato and Shishito Pepper Hash

Roasted Sweet Potato and Shishito Pepper Hash

This dish, with soy sauce and rice wine vinegar, is a delicious accompaniment to eggs or as a side.  


serves 2-4


4 sweet potatoes, peeled and cut into cubes

1 onion, cubed

2-3 tablespoons olive oil

1 tablespoon ground cumin

1 teaspoon black pepper

8 shishito peppers, sliced into rounds

1 jalapeno pepper, sliced into thin rounds

¼ cup soy sauce

2 tablespoon rice wine vinegar

½ cup queso fresco or feta, crumbled (optional)

¼ cup cilantro, coarsely chopped

Lemon or lime wedges (optional) lime



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Preheat the oven to 400 degrees F.  Grease a rimmed baking sheet, roasting pan or oven-safe skillet with olive oil.

Place the sweet potatoes and onions on the baking sheet. Drizzle with a little olive oil, and sprinkle with the cumin and black pepper. Roast until lightly browned, about 5-8 minutes.

Turn them over, add the shishito peppers and jalapeños and drizzle over more of the olive oil, soy sauce and rice wine vinegar. Cover with foil or a lid and roast until sweet potatoes are tender, about 10-15 more minutes.

Spoon into serving dishes, pour over some of the juice from the roasting pan and sprinkle queso fresco and chopped cilantro over the top. Squeeze some lemon or lime over and serve.


vegetable plate

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