Roasted Sweet Potato Hash with Avocado Yogurt Sauce

Sometimes simple is best and I am one happy girl with this dish.  This Roasted Sweet Potato Hash with Avocado Yogurt Sauce contains all of my favorite ingredients!

Roasted Sweet Potato Hash with Avocado Yogurt Sauce

We started by roasting potatos (such as Yukon Gold or Russet) along with the sweet potatos.  You could par-boil them so they roast more quickly, but I found they break down a bit more than with just roasting them.  I also love the flavor of roasted vegetables.

We steamed and halved the brussel spouts and caramelized the pearl onions.  Don’t skip this part! Caramelizing the onions really adds so much to the dish.  They are so sweet, I kept eating them straight from the pan like candy 🙂

Then we added these cute little squash called Pattypan which we sliced and pan sauteed.  They are so small, they don’t take very long at all.  If you can’t find them, just use yellow squash or….even corn would be great here.

Lastly, we sauteed a small amount of red pepper for garnish, but you could also use prepared pimento if you have it.  Garnish with a bit of parsley, season with salt and pepper to taste and serve hot along with a side of our cool avocado yogurt sauce (recipe below).

Roasted Sweet Potato Hash with Avocado Yogurt Sauce

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Roasted Sweet Potato Hash with Avocado Yogurt Sauce

Servings 2 large servings

Author Veg Life Staff

Ingredients

• HASH:
• 1 C Brussel Sprouts steamed and halved
• FOR THE POTATOS:
• 1-2 tsp oil such as coconut, olive, vegetable or canola
• 1 Large Sweet Potato cut into cubes, roasted until fork tender
• 1 Medium Potato such as Yukon Gold or Russet, cut into cubes, roasted until fork tender
• FOR THE PEARL ONIONS:
• 1 tsp vegan Margarine such as Earth Balance Spread (original or soy free)
• 1 tsp Sugar
• 1/2 C Pearl Onions caramelized in a bit of vegan margarine or oil & 1 tsp of sugar
• FOR THE SQUASH:
• 1 tsp vegan Margarine such as Earth Balance Spread (original or soy free)
• 1 C Pattypan or Yellow Squash pan sauteed (you could also just use corn)
• 1/4 of a small Red Pepper pan sauteed until tender (or you could use prepared pimentos)
• AVOCADO YOGURT SAUCE not shown:
• 1/3 C So Delicious Dairy Free Plain Greek Style Cultured Almond Milk Yogurt
• 1 Medium Avocado
• Juice of 1/2 a Lime
• 2 Tbl Parsley or Cilantro
• Garlic Powder to taste
• Salt & Pepper to taste

Instructions

• Preheat oven to 375 degrees.
• Line a sheet pan with parchment or a silpat.
• Peel and dice the potatos and sweet potatos. Toss with a small amount of oil and season with salt and pepper.
• Roast until fork tender.
• In a small saute pan, add 1 tsp vegan margarine and 1 tsp of sugar. Add the pearl onions and saute until slightly golden, tender and very sweet.
• In a separate small saute pan with 1 tsp of vegan margarine, saute the sliced pattypan or yellow squash until tender and golden.
• Steam and halve the brussel sprouts.
• Meanwhile, prepare the sauce by combining all ingredients in a food processor.
• Combine all vegetables and divide between 2 plates.
• Season with salt and pepper, to taste and top parsley for garnish.
• Serve hot with a side of the avocado yogurt sauce.