Check out this delicious recipe for Spicy Sweet Potato Hash from Wild Thyme with chef, Allison Davis!

Spicy Sweet Potato Hash 

2 Tbsp Olive Oil

3 cups diced peeled sweet potato

2 TBSP fresh thyme chopped

1 cup green beans, trimmed and cut into 1-inch pieces

1/2 red onion – large diced

1 Zucchini squash – diced

1 Yellow Squash- diced

1 tsp kosher salt

1/2 tsp ground cumin

1/2 tsp ground cinnamon

1/4 tsp crushed red pepper

4 garlic cloves minced

1 (15.5 oz) can of garbanzo beans -rinsed and drained

1 plum tomato, seeded and diced

Heat a large skillet over medium-high. Add oil to pan; swirl to coat the pan. Add potato, fresh herbs and 1/2 tsp salt and cook for 3 minutes, stirring occasionally. Add cumin, cinnamon, red pepper, and garlic and cook 1 minute. Add 1/2 cup water, cover, reduce heat, and cook for another 5 minutes.  Uncover, cook 2 minutes to evaporate any remaining water.

Keep the pan on medium heat and add in remaining vegetables and an additional tsp of oil if necessary.  Saute for an additional 2 minutes until onions and veggies are slightly softened.  Readjust seasoning to taste. Add in garbanzo beans and saute another minute.   Add the hash mixture to four shallow bowls and top with cheese if desired and diced tomato.