Mexican Sweet Potato Hash with Black BeansI never used to like sweet potatoes.  When I was young, eating a mouthful of sweet potato rather than a decent, unassuming Russet was like biting into what you thought was a sweet, grape jelly bean and finding out that it was really a black licorice one.  It wasn’t until I had married into a family of sweet potato lovers that I began to change my attitude toward this orange root vegetable.  Knowing that I would eventually have to have a respectful relationship with sweet potatoes in order to fit in at family gatherings, I started off with baby steps.  I snagged a bite off of my husband’s plate while dining out at a local pub.  It was the unhealthiest version of all… the sweet potato fry.  Thankfully, the fry was amazingly delicious and as time wore on, I found the courage to try different, healthier variations.  In my quest to include more plant based proteins in my diet, I found this delicious version of sweet potatoes from the Feed Me Phoebe blog.  When I make it, I eliminate the spinach (bad for hubby’s kidney stones) and serve up a side salad instead to satisfy my desire for leafy greens.

Mexican Sweet Potato Hash with Black Beans and Spinach


2 Tbls olive oil

2 lbs sweet potatoes, peeled and cut into 1/2-inch cubes

1 large shallot, thinly sliced (I chop a small onion instead)

One 15 oz. can black beans, rinsed and drained

1 tsp sea or kosher salt

1/2 tsp ground cumin

1/2 tsp chili powder

1 Tbls lime juice


In a large non-stick skillet, heat the olive oil.  Cook the potatoes over medium-high heat, stirring occasionally, until brown and tender, about 15 minutes.  Turn the heat down if they begin to blacken.  Add the shallot, black beans, salt, cumin, and chili powder.  Sauté 3 minutes more, until the shallot (or onion) is soft.  Drizzle with the lime juice.  Serve with a side salad.