Recipe #14: Apple Maple Bacon Sweet Potato Hash
Here’s another one of my family’s favorites. Sweet potato hash!
I’ve only made it three times, and that’s because it can be a pain to grate enough sweet potatoes to feed six people, especially when there are three teenage boys in the house. It’s a little easier now that Troy’s off at college.
Grating can be a pain when you are grating by hand, but that’s no longer an issue for me! I’ve discovered the shredding blade on my food processor!
Talk about a game changer! Why haven’t I done this before?!?! I can’t believe this is the first time I’ve tried out the shredding blade. It was so easy (and kinda fun) that I shredded extra and made a sweet potato hash casserole that we used for breakfast all week.
For the casserole, I used the same ingredients, but I made enough to fit in a 9″ x 13″ casserole dish. I think I used five sweet potatoes and two apples. I wasn’t exact with the ratios in the recipe. I made a bunch, estimating ingredients so that it looked tasty. I didn’t want it to dry out, so I added some eggs (I think I used six) and mixed it all together until I couldn’t see the eggs anymore. I baked it at 350 degrees for about 25 minutes, until the veggies were tender (and a little crispy on top) and the eggs were cooked. It turned out well! I’ve been trying to switch up our breakfasts more often because the kids get tired of the same old, same old.
I’m definitely going to be making this more often now that it is super quick and easy.
The recipe is from Steph at Stupid Easy Paleo. They call it Apple Cinnamon Maple Bacon Sweet Potato Hash. How could you go wrong with those delicious ingredients! Yum.
If you don’t add eggs, this recipe is compliant with the Autoimmune Protocol (AIP)!
Here is how I made the recipe, although keep in mind that I double it or triple it, depending on how many people are home.
Sweet Potato Hash (serves 2)
- 2 cups of shredded sweet potato
- ½ an apple, chopped
- 3 pieces bacon, chopped
- 1 tsp ground cinnamon
- 1 tsp pure maple syrup, optional (we used it)
- Sea salt to taste
- 2 tbsp butter, ghee, coconut oil, bacon fat, or fat of choice (I used coconut oil)
- In a skillet over medium heat, render/cook the bacon until it’s crispy. You can save the fat to cook the rest of the ingredients or pour off the fat and start over with a spoonful of ghee, coconut oil, etc. (I cooked ours in the oven on a stainless steel baking tray at 400 degrees for 10-12 minutes. If you’re making a lot of bacon for a casserole, it’s faster. If you do this, make sure you add some fat to the pan before going to Step 2. Please don’t use the bacon fat if you are using conventional bacon.)
- Add the sweet potato to the pan, cooking on medium heat until they begin to get golden brown.
- Add the apples and stir until they soften, about 3-4 minutes.
- Season with the maple syrup, cinnamon, and sea salt, to taste.
- Add eggs if you want to! Isaiah and I like a fried egg on top, and John and Trey prefer to mix in some scrambled eggs.
Here are some pictures!