Here’s how to make sweet potato hash browns! With just 5 minutes of hands on time, they’re delicious, simple, and fit a variety of diets.
Alex and I are normally low maintenance breakfast people (read: peanut butter toast). But every now and then we’re up for a special weekend breakfast. And, we’re always looking for new and delicious ideas for breakfasts–especially vegan breakfast ideas since we like to stretch ourselves to think outside of eggs and bacon. These sweet potato has browns are so, so simple and so delicious. They’re our new favorite way to cook sweet potatoes because you don’t even have to have good knife skills! Keep reading for how to make sweet potato hash browns.
Alright ya’ll. Do you know how to use a grater? Good. Because that’s all you need to know for this recipe! As experienced as we are in the kitchen, I still sometimes get annoyed when I have to dice a sweet potato. (True confessions.) Sweet potatoes can be really dense and hard to cut. This sweet potato hash browns recipe could not be simpler because all you have to do is grate the potato!
In this recipe, we call for 1 pound of sweet potatoes. How much is 1 pound? It’s only about 1 medium large sweet potato. Some sweet potatoes you can find at the store are MASSIVE and sometimes are 1 1/2 or 2 pounds. So this calls for just a moderate amount of sweet potato. How to make sweet potato hash browns? Grate the sweet potato on the large grate setting of a grater: no need to even peel! Then mix the sweet potato with olive oil, a little garlic powder, salt and pepper, and a magic ingredient: cornstarch. The cornstarch helps them to get a little crispy and form into little patties. Then bake them for 30 minutes until the outsides are crispy. While they bake, you can clean up and make the remainder of your breakfast or brunch.
So, how to serve these sweet potato hash browns? They’re perfect for a weekend breakfast or lazy brunch. You can serve them with eggs, which is perfect for vegetarian and gluten free diets. Or even with Turmeric Poached Egg Avocado Toast as a protein packed savory breakfast. If you’re looking for vegan breakfast ideas, they’re perfect with this tofu scramble recipe (if you’ve never had a tofu scramble, they’re legit good!).
If you’re into breakfast for dinner or brinner, this opens up a whole new world for these sweet potato hash browns. Serve them with scrambled eggs and our Supremely Simple Refried Black Beans. Serve them alongside Baked Salmon or White Bean Shakshuka with Feta. Deconstruct them and stuff them in a tortilla as tacos!
Really anything goes with these easy sweet potato hash browns! Alex and I are both obsessed, and we are kind of getting lazy with dicing our sweet potatoes now. Pull out a grater and it will do the trick quicker and easier!
Outside of this sweet potato hash browns recipe, we have dozens of vegan breakfast ideas and quick healthy breakfast recipes on our website. Here are a few of our favorites:
Apple Cinnamon Pressure Cooker Steel Cut Oats Cinnamon Pecan Homemade Breakfast Cereal Turmeric Vegan Blueberry Muffins Chai Tart Cherry Jam or Cranberry Jam on toast with almond butter DIY Instant Oatmeal Tofu Scramble Recipe with Black Beans And if healthy vegan’s not your thing…try our Chocolate Banana Bread! This recipe is…This sweet potato hash browns recipe is vegetarian, gluten free, plant based, vegan, dairy free, and refined sugar free.
(No Ratings Yet)
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 6 hash browns
Category: Side Dish
Method: Baked
Cuisine: American
Print Recipe
Pin RecipeHere’s how to make sweet potato hash browns! With just 5 minutes of hands on time, they’re delicious, simple, and fit a variety of diets.
Preheat the oven to 375°F.
Wash the sweet potato and remove any bad spots, leaving the skin on. Line a baking sheet with parchment paper. Grate the sweet potato with the large side of a box grater onto the baking sheet. Spread the shreds into an even layer, then drizzle the top with the olive oil and sprinkle with the cornstarch, garlic powder, black pepper, and kosher salt. Mix it all together with your hands until evenly combined, then shape the potato into 6 loose mounds (see the photo).
Bake 30 minutes until lightly browned on the outsides and soft on the inside. Carefully remove the sweet potato hash browns from the baking sheet with a spatula.
Keywords: Sweet Potato Hash Browns Sweet Potato Breakfast Hash, How to make sweet potato hash browns, Sweet Potato, Healthy, Vegan, Vegetarian, Gluten Free
Did you make this recipe?
Tag @acouplecooks on Instagram and hashtag it #acouplecooks
A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes
These veggie dippers with yogurt dill sauce make the most fun way to eat your veggies for kids and adults alike: dipping style!
This Veggie Dippers with Yogurt Dill Sauce post was created in partnership with Stonyfield. All opinions are our own.
It’s that time of year: time to fight off illness with healthy foods! Eating lots of fruits and veggies is key to staying healthy–but did you know so is eating organic yogurt? Yogurt is full of live and active cultures, and Stonyfield YoBaby even has probiotics, which are fantastic for gut health and immunity to sickness. At this point in the year, we’re looking for fun ways to eat these foods. So Alex and I came up with this great way to get Larson to eat veggies: as veggie dippers! These baked veggie dippers are made with lots of veggies, and to amp the fun factor they’re dipped into a yogurt dill sauce. You can make the sauce with either plain Greek yogurt or Stonyfield YoBaby. All three of us are obsessed with this recipe! Keep reading for more on YoBaby and the veggie dippers with yogurt dill sauce recipe.
Fact: Larson is a huge yogurt fan. It has never been a struggle to get him to eat yogurt, luckily! We’ve been feeding him Stonyfield’s Yo Baby yogurt since he was 6 months, and it’s one of his favorite foods — especially for breakfast. What is YoBaby? Aside from being fun to say, YoBaby is organic yogurt with added BB-12 probiotics that promote beneficial gut bacteria and regular stools. The texture is thicker than other organic baby yogurts, which helps with less mess while feeding, especially for toddlers that are starting to self-feed. Another great feature of YoBaby is that the packaging made from plants instead of plastic! They’re called PLA cups, which are better for the Earth since plant-based packaging has a lower carbon footprint.
For this yogurt dill sauce, you can use either plain Greek organic yogurt or plain Yo Baby yogurt! Adults can eat it too, so don’t mind if you make it for the whole family. It’s a fun way to use Yo Baby that’s outside just eating it out of the cup (which Larson loves, too).
As our toddler Larson gets older, he is starting to get pickier! Luckily he is pretty adventurous in his eating. However, he is starting to tend towards favorites like bread and peanut butter instead of fresh veggies. To help him to up his veggie quota, we’ve made these fun little veggie dippers. The veggie dippers are made of frozen veggies (green beans, peas, carrots, and corn) pureed with chickpeas and a little bit of flour. Puree it up, make them into balls, and bake for about 30 minutes. What comes out are perfectly crispy veggie dippers that taste a little like french fries! Larson is really into dipping foods right now, so we’ve the veggie dippers with this yogurt dill dipping sauce. With this snack, he’s eating lots of veggies and getting the immunity boost and gut health of organic yogurt too. Score!
This yogurt dill sauce is so, so delicious and one of our favorite sauces in the world! This version is actually play on the yogurt dill sauce from our cookbook Pretty Simple Cooking! Simply combine Stonyfield Greek yogurt or Stonyfield Plain YoBaby with a bit of fresh dill, garlic powder, lemon juice, olive oil, and salt. It’s a zesty, delicious sauce that tastes like it’s straight from the Mediterranean!
You can dip these veggie dippers into your yogurt dill sauce, or use it in various different ways: on a veggie burger or sandwich, drizzled on bowl meal, or as a dip for veggies or chips. There are so many ways to use this yogurt dill sauce! Let us know if you try it.
Outside of these veggie dippers with yogurt dill sauce, here are a few of our favorite Greek yogurt recipes:
Creamy Mac and Cheese with Greek Yogurt Healthy Greek Yogurt Ranch Dip Pumpkin Yogurt Fruit Dip Peanut Butter Frozen Yogurt Dots Go Green Bowls with Lemon Yogurt Sauce All-Natural Strawberry Yogurt PieThis veggie dippers with yogurt dill sauce recipe is vegetarian. For gluten free, use gluten free flour.
(No Ratings Yet)
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4
Category: Main Dish
Method: Baked
Cuisine: Mediterranean
For the veggie dippers
2 tablespoons olive oil, plus more for brushing 3 cups frozen mixed vegetables (corn, carrots, peas and green beans) 15-ounce can chickpeas 1 teaspoon garlic powder 1 teaspoon smoked paprika 1 teaspoon oregano 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1/2 cup whole wheat flour (for gluten free, try Gluten Free 1 for 1 flourFor the yogurt dill sauce
1 cup organic Stonyfield plain whole milk Greek yogurt or from 2 plain YoBaby containers 1 tablespoon chopped fresh dill 1 tablespoon lemon juice 1/8 teaspoon garlic powder 1 tablespoon extra virgin olive oil 1/4 teaspoon kosher saltKeywords: Veggie Dippers, Baked Veggie Balls, Yogurt Dill Sauce, Yogurt Sauce, Dipping Sauce, Vegetarian, Healthy
Did you make this recipe?
Tag @acouplecooks on Instagram and hashtag it #acouplecooks
A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes
The best make-ahead breakfast recipes that are perfect for the holidays! From delicious muffins and breads to savory egg bakes, these easy holiday breakfast & brunch recipes are great for prepping the night before and enjoying the next morning. Happy holidays, AK fam! I hope you’re having a wonderful, relaxing weekend wherever your holidays take [...]
The post 19 Make-Ahead Breakfast & Brunch Recipes Perfect for the Holidays appeared first on Ambitious Kitchen.
Make this homemade southern heathy sweet potato pie recipe from scratch using whole, unrefined ingredients this holiday season! It’s so easy to make and your guests won’t even know it’s healthy!
I’ve always made a pumpkin pie with my family for Thanksgiving. Every year. It started off with me baking with my mom and now is me baking with my girls.
2 years ago, we added a pecan pie to the mix, which was really tasty, and fun to try something new.
Last year, I learned about Southern Sweet Potato Pie and how it’s a super big deal out here in the South.
Whoops.
So, I set out to learn all about it and to make a healthy sweet potato pie recipe I could share with you. The homemade sweet potato pie turned out perfectly – sweet but not too sweet, wonderfully flavored, and with a delicious clean crust – so here I am sharing the recipe for sweet potato pie with you.
Once you have your southern sweet potato pie recipe baked and cooling (and your home smells amazing!), it’s time to think about your topping. This is a big deal, folks.
While I don’t like whipped cream a whole lot, I do love it on my sweet potato pie, especially when it’s homemade. If you’ve never made whipped cream with coconut milk, it literally takes 5 minutes and just 3 ingredients. I use my immersion blender (<—-LOVE), but it can be done with a hand mixer or stand mixer as well. Plus, it’s vegan, too.
Now, without further ado, let’s see how to make southern sweet potato pie…healthy!
To make a sweet potato pie from scratch, you have to go through 3 easy main steps:
make the crust; make the filling; make the topping.The rest of the steps are just as easy as the main ones. I’ll talk more about the whole wheat pie crust later but for now, let’s focus on how to make sweet potato pie filling.
all you have to do to make healthy sweet potato pie filling is to mix all the ingredients for the filling together; pour the filling into the pie crust; and bake.Incredibly easy. Am I right? Now let’s talk about the healthy substitutes I used to make this healthy sweet potato pie and how to make it vegan if you want.
How to make sweet potato pie healthy:
replace refined sugar with coconut sugar in the pie crust; use pure maple syrup instead of refined sugar in the filling; use coconut oil instead of butter.How many calories in sweet potato pie
Since many of you might be curious about the calories, this healthy sweet potato pie is 329 cal per serving. Not too bad for a holiday dessert, I’d say.
HOW TO MAKE SWEET POTATO PIE VEGAN
Making pie from scratch is a super easy way to control the ingredients and keep the recipe vegan if you’d like. If you’re non-dairy, this easy sweet potato pie is perfect for you because it uses unsweetened almond milk instead of regular milk. To make sweet potato pie without milk, just use any other milk of your preference, such as almond milk, coconut milk, hemp milk, etc. This southern sweet potato is also almost completely vegan, but does use a couple eggs to thicken and bind the pie together.
To make this sweet potato pie without eggs, you have 2 options.
You can entirely remove the two eggs this sweet potato pie recipe calls for, which will cause the mixture to be a little thicker and not as smooth. Or you can replace with flax “eggs.” Flax “eggs” are an easy vegan egg substitute. They’re a great baking alternative for eating vegan and for those who have allergies to eggs. To do so, you’ll need to make one flax egg, which is made by combining flaxseed meal and water.To replace the eggs in this healthy sweet potato pie recipe with flax eggs use:
2 tablespoons of ground flaxseed; 6 tablespoons of water.Stir well, and then allow the mixture to set for about 5-10 minutes. Then, use as you would regular eggs in this easy sweet potato pie recipe. This can also be done using ground chia seeds.
HOW TO MAKE WHOLE WHEAT PIE CRUST
It’s not a good pie, in my opinion, unless it also has a good crust. The crust might be my fave part of the pie, in all honesty. That’s why I like to make my own homemade pie crust for this sweet potato pie. I make a whole wheat pie crust which goes perfectly with the sweet potato pie filling. I use whole wheat pastry flour which is absolute magic in this sweet potato pie crust.
I also use coconut oil instead of butter to keep it healthier. If you don’t like the taste of coconut, make sure to use refined coconut oil like this one which will have a more neutral scent and flavor. If you’d prefer to use butter instead of coconut oil, make sure to choose unsalted, organic grass-fed butter to keep it clean.
The steps for making whole wheat pie crust are detailed in the recipe but I can assure you they are very easy to follow.
The absolute first thing I had to do when I first wanted to make sweet potato pie is to learn what the heck the difference is between a sweet potato pie and a pumpkin pie. Here’s the breakdown:
Sweet potato pie is lighter on the spices than pumpkin pie, and actually only requires cinnamon and nutmeg (not the cloves and allspice typically added to pumpkin spice blends). Southern sweet potato pie is also usually sweetened and flavored with molasses, though I chose to use pure maple syrup instead for mine. You can use either.Overall, the two types of pies are quite similar and both are easy to make. Woot. After trying both, my best way to describe sweet potato pie is like pumpkin pie without the clove and allspice and all that pumpkin autumn flavor plus it’s a little thicker. Both easy pies, luckily, are perfectly paired with a whole wheat pastry flour crust. Both are great for as a holiday dessert. And both are yummy when topped off with some homemade whipped cream and chopped pecans.
HOW LONG TO BAKE SWEET POTATO PIE?If you don’t know how long to bake sweet potato pie, take a look at the center of the pie. When the pie is ready, the center is set and no longer jiggle when gently shaken. It usually takes 45-60 mins of baking for the center to set.
Once the pie is ready, remove it from the oven and cool it on a rack.
When ready to enjoy, just top off your sweet potato pie with a dollop of the coconut whipped cream and some chopped pecans.
Simple and delicious perfection.
You probably want to know how long does sweet potato pie last because, let’s face it, if you want to bake a pie for the holidays, you want to be able to make it at least a day in advance. The good news is you can do it. You can even make it a few days or weeks ahead of time and freeze it.
This healthy sweet potato pie lasts for:
3-4 days in the fridge; up to a month in the freezer.Since it contains eggs and, sometimes, milk (if you choose to make it with regular milk instead of almond milk like I did), the sweet potato pie doesn’t last at room temperature for too long. So, after it’s completely cool, store it in the fridge wrapped in plastic wrap or aluminum foil.
Here’s how to freeze sweet potato pie if you want to make it a few days or weeks ahead of time:
cool the sweet potato pie completely at room temperature; wrap the pie in plastic wrap until tightly sealed; freeze for up to a month.To thaw the frozen sweet potato pie:
remove the pie from the freezer; thaw the pie in the fridge for at least 12 hours. Thawing the sweet potato pie at room temperature can cause the filling to weep, making the pie crust soggy so I definitely recommend thawing it in the fridge.
I genuinely believe this is the best sweet potato pie recipe and I especially love how it’s a healthy sweet potato pie. And now you know all its secrets and you can make it during this holiday season. Hooray. If you want other healthy dessert recipes that are perfect for the holidays, get ready to try 3 other dessert recipes I love.
HEALTHY PECAN PIE (WITHOUT CORN SYRUP!)Let’s start this list of healthy holiday desserts with another pie. The Healthy Pecan Pie (Without Corn Syrup!) I mentioned in this post.
This homemade pecan pie is made with a healthy pie crust and a healthy pecan pie filling. The pecan pie is very easy to make and it’s totes delicious, too. Get the recipe.
PALEO 7 LAYER BARSI’m so excited about these Paleo 7 Layer Bars. They are so yummy and sweet and rich.
The bars are also clean and healthy, of course. Plus paleo and vegan. They are pretty much magical. Get the recipe.
EGGNOG ICE CREAMThis Eggnog Ice Cream is totes amazing. And healthy and perfect for the holiday season.
Made with only 6 ingredients and without sugar, this eggnog ice cream is creamy, thick, and better than any store-bought eggnog ice cream you ever tried. Get the recipe.
Make this homemade Healthy Southern Sweet Potato Pie from scratch using whole, unrefined ingredients this holiday season! Your guests won’t even know it’s healthy!
Break the hardened coconut oil into small chunks using your hands.
Add the pieces of hardened coconut oil to the flour mixture in the food processor, pulsing just as much as necessary to break the pieces into even pea-size lumps.
Add ice cold water, 1 tablespoon at a time, pulsing in between, until the dough sticks to itself when pinched. (I always need more water, but I start with just 3-4 tbsp. to be safe.)
Remove flour mixture from the food processor and place onto a clean, dry, flat surface, then gently shape into a disk. If the dough is too crumbly and refuses to cooperate, you can add more water, tablespoon by tablespoon, as needed. Wrap the disk in plastic wrap. Place in fridge for 10 minutes to harden some. Remove the chilled disk from the refrigerator and let sit at room temperature for a couple minutes to make it easier to roll out. Flour your surface with more of the whole wheat pastry flour. Using a rolling pin on your well-floured surface, roll out dough to form an approximate 12-inch circle. Be sure to continue to flip the dough over and generously flour each side so as not to have the rolled-out dough stick to the surface. (If it doesn’t cooperate, despite heavy flouring, roll it back up into a ball and start again. That’s ok.) Place the rolled-out dough onto a 9-inch pie plate. Gently press the pie dough down so that it meets the bottom and sides of the pie dish.Using a knife, carefully trim the dough around the top edge of the pie dish as needed, leaving about a 1/4-inch to 1/2-inch overlap.
Fold the edge of the over and under the edge of itself, pressing together. You could leave the edge as is, or to style it more, you can either crimp the edges using your thumb and forefinger or press with a fork. To Make The Sweet Potato Filling: Preheat oven to 350 degrees.In a large mixing bowl, add the mashed sweet potatoes, eggs, pure maple syrup, melted coconut oil, pure vanilla extract, whole wheat pastry flour, unsweetened almond milk, ground cinnamon, ground nutmeg, and sea salt. Stir together until evenly mixed.
Carefully pour the filling into the prepared pie crust and smooth out with a spoon. Place in the oven and bake for 45-65 minutes, or until the center is set. You will know it is set because it doesn’t giggle nearly at all when gently shaken. Once set, remove the pie from the oven and allow to cool on a rack. To Make The Coconut Whipped Cream (Optional): Before getting started, make sure you have refrigerated the coconut milk until completely chilled (overnight is best). Scoop out the thick cream at the top of the can, leaving the looser coconut water for another use. Add the coconut cream to a large mixing bowl, followed by the maple syrup, and vanilla extract.Beat on high speed using an immersion blender, hand mixer or stand mixer, until the cream is fluffy and stiff ridges have formed.
This post contains affiliate links for products I use regularly and highly recommend.
The post How To Make Healthy Sweet Potato Pie appeared first on A Sweet Pea Chef.
