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Preheat oven to 400°F (200°C).

In a large bowl, toss the sweet potato cubes with olive oil, minced chipotle peppers and adobo sauce, chopped onion, minced garlic, cumin, smoked paprika, salt, and pepper until evenly coated.

Spread the sweet potato mixture in a single layer on a large baking sheet.
Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and slightly caramelized.

Once roasted, transfer the hash to a serving platter or individual plates.

Garnish generously with fresh cilantro and diced avocado. Serve immediately with lime wedges on the side.


Preheat oven to 400°F (200°C).

In a large bowl, toss the sweet potato cubes with olive oil, minced chipotle peppers and adobo sauce, chopped onion, minced garlic, cumin, smoked paprika, salt, and pepper until evenly coated.

Spread the sweet potato mixture in a single layer on a large baking sheet.
Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and slightly caramelized.

Once roasted, transfer the hash to a serving platter or individual plates.

Garnish generously with fresh cilantro and diced avocado. Serve immediately with lime wedges on the side.
