Golden Glow Turmeric Sweet Potato Hash with Coconut & Warming Spices
Golden Glow Turmeric Sweet Potato Hash with Coconut & Warming Spices
Ingredients
- 1 1/2 pounds organic sweet potatoes, peeled and diced into 1/2 inch cubes
- 1 organic yellow onion, chopped
- 1 organic red bell pepper, seeded and diced
- 2 organic garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons organic extra virgin coconut oil
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper, optional, for a kick
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup unsweetened shredded coconut flakes
Instructions
- 1
Prepare your ingredients: Peel and dice the organic sweet potatoes into 1/2 inch cubes. Chop the organic yellow onion and dice the organic red bell pepper. Mince the organic garlic cloves and grate the fresh ginger. This foundational prep sets the stage for a harmonious dish.
⏱️ 10 min - 2
Heat the organic extra virgin coconut oil in a large, heavy-bottomed skillet or cast-iron pan over medium heat. Coconut oil provides a clean, healthy fat base, rich in medium-chain triglycerides (MCTs) for sustained energy.
⏱️ 2 min - 3
Add the chopped onion and diced red bell pepper to the skillet. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften and become translucent.
⏱️ 7 min - 4
Stir in the minced garlic and grated ginger, along with the ground turmeric, ground cumin, ground cinnamon, and cayenne pepper (if using). Cook for another 1 minute until fragrant. The turmeric, a powerful anti-inflammatory, is activated by the black pepper (added later) and the gentle heat, enhancing its bioavailability.
⏱️ 1 min - 5
Add the diced sweet potatoes to the skillet. Season with fine sea salt and freshly ground black pepper. Toss everything together to ensure the sweet potatoes are evenly coated with the spices and oil. Sweet potatoes are rich in beta-carotene, supporting vibrant skin and vision.
⏱️ 2 min - 6
Cover the skillet and cook for 15 to 20 minutes, stirring every 5 minutes, until the sweet potatoes are tender and lightly caramelized. If the hash seems too dry, you can add a splash of water (1-2 tablespoons) to help steam the potatoes.
⏱️ 20 min - 7
Remove the lid and stir in the unsweetened shredded coconut flakes. Cook for an additional 2-3 minutes, allowing the coconut to toast slightly and release its aromatic oils, adding a delightful texture and healthy fats.
⏱️ 3 min - 8
Taste and adjust seasoning if needed. Serve immediately as a nourishing and vibrant side dish or a light main. This hash is a symphony of flavors and nutrients, designed to bring a golden glow from within.
Kitchen Tools
Nutrition Facts (per serving)
Golden Glow Turmeric Sweet Potato Hash with Coconut & Warming Spices
Ingredients
- 1 1/2 pounds organic sweet potatoes, peeled and diced into 1/2 inch cubes
- 1 organic yellow onion, chopped
- 1 organic red bell pepper, seeded and diced
- 2 organic garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons organic extra virgin coconut oil
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper, optional, for a kick
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup unsweetened shredded coconut flakes
Instructions
- 1
Prepare your ingredients: Peel and dice the organic sweet potatoes into 1/2 inch cubes. Chop the organic yellow onion and dice the organic red bell pepper. Mince the organic garlic cloves and grate the fresh ginger. This foundational prep sets the stage for a harmonious dish.
⏱️ 10 min - 2
Heat the organic extra virgin coconut oil in a large, heavy-bottomed skillet or cast-iron pan over medium heat. Coconut oil provides a clean, healthy fat base, rich in medium-chain triglycerides (MCTs) for sustained energy.
⏱️ 2 min - 3
Add the chopped onion and diced red bell pepper to the skillet. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften and become translucent.
⏱️ 7 min - 4
Stir in the minced garlic and grated ginger, along with the ground turmeric, ground cumin, ground cinnamon, and cayenne pepper (if using). Cook for another 1 minute until fragrant. The turmeric, a powerful anti-inflammatory, is activated by the black pepper (added later) and the gentle heat, enhancing its bioavailability.
⏱️ 1 min - 5
Add the diced sweet potatoes to the skillet. Season with fine sea salt and freshly ground black pepper. Toss everything together to ensure the sweet potatoes are evenly coated with the spices and oil. Sweet potatoes are rich in beta-carotene, supporting vibrant skin and vision.
⏱️ 2 min - 6
Cover the skillet and cook for 15 to 20 minutes, stirring every 5 minutes, until the sweet potatoes are tender and lightly caramelized. If the hash seems too dry, you can add a splash of water (1-2 tablespoons) to help steam the potatoes.
⏱️ 20 min - 7
Remove the lid and stir in the unsweetened shredded coconut flakes. Cook for an additional 2-3 minutes, allowing the coconut to toast slightly and release its aromatic oils, adding a delightful texture and healthy fats.
⏱️ 3 min - 8
Taste and adjust seasoning if needed. Serve immediately as a nourishing and vibrant side dish or a light main. This hash is a symphony of flavors and nutrients, designed to bring a golden glow from within.