Sweet Potato Hash with Apples and Mint

Sweet Potato Hash



It’s been a busy day for me getting this post out for Sweet Potato Hash with Apples and Mint. Putting out a post is always a bit time consuming, but today new photo processing software complicated the effort to get it out. I’m working to improve the photos that I put up on the blog, and I think they’ve improved over the last couple of months, but you’ll have to be the judge of that.

Sweet potatoes are a power food, as you probably well know. You may even remember my previous posts for Sweet Potato Curry and Tex-Mex Stuffed Sweetpotatoes. Lately I’ve been liking them even more and more. Not just because they are loaded with vitamin A and C, manganese, potassium, and B vitamins. They taste so good. I like the sweet flavor and the soft tender texture of a cooked sweet potato. As a spud, they’re just as versatile as the white variety. Well, anyway I got in the mood to eat them and had to cook up this dish. You can eat the hash alone, or with chicken or meat. The way I like to eat it best is the same way I like to eat white potato hash, with a fried egg on top. When break into the egg the yolk spills out all over the potatoes, giving them added flavor and creaminess; and maybe I just like to make a good ol’ mess.

In case you didn’t notice from my last post, I’ve started to leave the nutrition information and Weight Watcher’s points for the posted recipe. You’ll find it at the bottom of the post. The nutritional information is calculated using the tools at Calorie Count. I hope this information will be to help to some of my readers who want to eat healthy foods.

If you are going to watch the Superbowl and are wondering what appetizer you can make, try  my caramelized onion dip. It is fantastic and with the effort. Enjoy the game! I’m looking forward to the commercials.

Sweet Potato Hash with Apples and Mint

Prep Time: 15 hours

Cook Time: 40 minutes

Yield: 7 cups

Serving Size: 1 cup

Sweet Potato Hash with Apples and Mint


  • 2 gala apples, chopped
  • 2-1/2 tablespoons virgin olive oil
  • 2 cups onion, chopped
  • 2 pounds sweet potatoes, chopped
  • 1 ounce fresh mint, chopped
  • 1/2 teaspoon thyme, dry
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon black pepper


  1. Heat 1 -1/2 tablespoons of olive oil on the grill or in a skillet, and cook the sweet potatoes until they are three-quarters done.
  2. Pour 1 tablespoon of oil into a second skillet pan and begin to cook the onions. Add the apples when the onions are lightly caramelized. Stir frequently and cook the mixture until both the apple and the onion are tender.
  3. When the potatoes are just about done, add the thyme along with the apples and onions, mix it all together well, and cook until the sweet potatoes are done.
  4. Stir in the fresh mint, and add salt and pepper to taste.

Sweet Potato Hash 2

Weight Watcher Points:

5 points per serving. There are 7, 1-cup servings in this recipe.

Sweet Potato Hash Nutrition Facts

Full Plate Thursday, Showcase Your Talent Thursday, Week-end Re-treat, Not Your Ordinary Recipes, and  Foodie Friday


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