My favorite kinds of recipes are the ones where you can dump a bunch of delicious things into one place, roast, and enjoy for days. Okay, so I like really simple recipes and maybe I eat the same things almost every day, so what? I’m a sucker for structure and when the rest of life is super busy, I like recipes that I can count on.
When we got the chance to experiment with the new Lantana Fruit Hummus flavors, I was immediately inspired to take my everyday, go-to meal to the next level. And you know what? It’s still so easy to do and I’m most likely going to make this recipe at least once a week into the foreseeable future. It really is that good; just ask Jamie and Casey, because we made it for the first time in their kitchen.
Let’s talk about this recipe, y’all. If you know me, you know my love for sweet potatoes. At this point in my life, I assume my body is about 40% sweet potato based on the amount I consume on a daily basis. Every week, I roast a couple of batches of sweet potatoes to throw into burrito bowls, tacos, scrambled egg concoctions, you name it. Sometimes, I even top my almond butter or avocado toast with some roasted sweet potatoes – don’t knock it till you try it.
When I was sampling the different Lantana Fruit Hummus flavors (by the way, they’re all so delicious), I was struck by the tangy and sweet flavor of the Lantana Mango Hummus. With a hint of lime and just the right amount of sweetness, it was just asking to be a part of my recipe. I thought about my crispy and salty sweet potatoes and then about this tangy Mango Hummus and the idea rolled right in – let’s spice this all up, put an egg on it, and make the best potato hash known to (wo)man.
The Sweet Potato Hash with Spicy Mango Avocado Sauce was born and it is a serious crowd pleaser. The best parts? Other than the healthy, filling ingredients and the aesthetically pleasing look, it’s a flavor explosion. The Spicy Mango Avocado Sauce really takes the lead in making every bite of this dish truly delicious.
Other great news? You can make a big batch for weekly meal prep or serve it for brunch. You can swap out sweet potatoes for regular potatoes and really build this how you’d like. This is my favorite part of hashes, you can really throw in what you like or just what you have lying around in the fridge and pantry. I highly encourage you don’t skimp on the sauce – there’s no doubt it’s the best part!
Sweet Potato Hash with Spicy Mango Avocado Sauce
Prep and cooking time: 1hr 10 min
Chili Mango Sauce
- ½ cup Lantana Mango Hummus
- 1 lime (juiced)
- ½ avocado
- ½ tsp Paprika
- ½ tsp chili powder
- Optional: ¼ tsp cayenne pepper
Sweet potato hash
- 2 sweet potatoes
- 1 red onion
- 2 C Kale (roughly chopped)
- 2 Tbsp cilantro (finely chopped)
- 2 Tbsp green onion (roughly chopped)
- ½ avocado
- 1 tsp of onion powder
- 1 tsp of garlic powder
- Salt and pepper to taste
- 4 eggs
- 3 Tbsp Olive oil
- Optional: Lime and Cotija cheese for topping
Sweet Potato Hash
- Fill a large pot with water and a dash of sea salt and bring water to boil.
- While the water boils, cube the sweet potatoes and place in boiling water.
- Parboil the potatoes for about 10 minutes or until slightly soft.
- About halfway through the boiling process, preheat oven to 350 F
- While the potatoes boil, roughly chop the onion.
- Remove partially boiled potatoes from heat, drain the potatoes, and add back into the pot or into a mixing bowl.
- Add onion, olive oil, garlic powder, and onion powder into the mixing bowl. Add salt and pepper to taste.
- Butter/oil a 9×13 inch baking dish and spread the sweet potato mixture evenly onto the dish
- Bake in the oven for 30-40 minutes until the sweet potatoes are cooked.
- While the sweet potatoes roast, prepare the Spicy Mango Avocado Sauce listed below and saute the kale in a bit of olive oil, salt, and pepper on the stove.
- Remove the baking dish from the oven and mix the sauteed kale into the dish.
- Set oven to 450F
- Crack 2-4 eggs on top of the hash and put baking dish back in the oven for 15 minutes, longer if the eggs seem undercooked.
- Remove from the oven and let cool for a few minutes.
- Plate the sweet potato hash, drizzle with Spicy Mango Avocado Sauce, and top with cilantro, green onion, more avocado slices, and the cheese (optional).
Spicy Mango Avocado Sauce
- While the sweet potatoes cook, prepare the Lantana Mango Hummus sauce.
- In a blender, combine Lantana Mango Hummus, ½ avocado, 1 Tbsp olive oil, paprika, chili, lime juice.
- Blend until smooth
- Add salt and pepper to taste
- Remove from blender, place in a bowl, and refrigerate until the hash is ready
Alright, now it’s your time to share. What’s your go-to meal these days? Any tips and tricks that you use to take simple meals to the next flavor level?