This recipe is very popular in the United States and other Anglo-Saxon countries, it is called “sweet potato hash”, but since in Spanish (or at least in Spain) it is not known by that name, I decided to translate it as sauteed sweet potato with vegetables.

It is usually taken for breakfast, but can be eaten at any time of the day. Also, the ingredients and recipe are very basic, although you can use whatever you have on hand.



  • 12 cucharadas de aceite virgen extra
  • 450 g de batata (1 libra), pelada y cortada en dados
  • 2 dientes de ajo, troceados
  • 1/2 cebolla morada, troceada
  • 1/2 pimiento rojo, troceado
  • 1/2 pimiento verde de los grandes (ó 1 de los pequeños), troceado
  • 1/2 cucharadita de sal
  • 1/4 cucharadita de pimienta negra molida


  1. Heat the oil in a pan or pot , add the sweet potato and cook for about 10 minutes with the lid on over medium heat, stirring occasionally.
  2. Add the rest of the ingredients, stir and cook over medium-high heat uncovered until sweet potato is tender and both sweet potato and vegetables are browned, about 10 to 15 minutes.
  3. Serve immediately ( I sprinkled some chopped parsley on top) or store leftovers in the fridge for 3-5 days.


  • You don’t have to peel the sweet potatoes if you don’t want to.
  • The recipe could also be made with potatoes.
  • Use the vegetables, herbs and spices that you like.
  • The nutritional information has been calculated with 1 tablespoon of oil.
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