Roasted Sweet Potato and Kale Hash

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  • 2 large sweet potatoes, peeled and cubed into 1-inch cubes
  • 1 tablespoon extra-virgin olive oil, divided
  • 1 tablespoon P.S. Flavor!? Chili Lime (or use 1 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon chili powder), divided
  • 1/2 red onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, chopped
  • 1/4 cup green onions, sliced
  • 1/2 cup dried cranberries
  • 2 cups kale, shredded


  1. Toss sweet potato cubes in 1 teaspoon olive oil and 2 teaspoons seasoning. Heat a heavy sheet pan in 400 F oven and add sweet potatoes. Roast for 15 minutes or until tender and browned.
  2. Add remaining oil to a large skillet over medium-high heat. Add the red onions, red peppers, green onions, and garlic, and sauté until tender and lightly golden, 5 to 6 minutes; season with remaining Chili Lime or alternative seasoning.
  3. Add roasted sweet potatoes, dried cranberries and kale, sautéing until the kale is just wilted. Serve.