Sweet Potato Hash Recipe with Creamy California Avocado Sauce
This sweet potato hash pops with color and flavor, thanks to a creamy avocado sauce.
Servings: 8 Servings
Calories: 119.9kcal
Ingredients
The Sauce:
- 1 avocado skin and seed removed
- ⅓ cup fat-free plain Greek yogurt
- 1 clove garlic minced
- 1 lime juiced
- 2 tablespoons minced cilantro
- 2 tablespoons water
- ½ teaspoon salt
- ¼ teaspoon ground pepper
The Potatoes:
- 1 ¼ pounds sweet potatoes peeled and cut into ½-inch dice
- ¾ pound russet potatoes peeled and cut into ½-inch dice
- 1 tablespoon olive oil
- 2 garlic cloves minced
- ½ teaspoon salt
- ¾ cup black beans cooked
- 4 strips cooked bacon
- ¼ cup minced cilantro
Instructions
The Sauce:
- In the bowl of a food processor or blender, combine the avocado, yogurt, garlic, lime juice, cilantro, water, salt and pepper. Blend until smooth.
The Potatoes:
- Bring a large saucepan of lightly salted water to a boil over high heat. Add sweet and russet potatoes and cook until just tender, about 5 to 8 minutes. Drain.
- Heat the olive oil in a large skillet (preferably cast-iron) set over medium-high heat.
- Add garlic and cook for 1 minute, stirring frequently.
- Stir in the cooked sweet and russet potatoes and salt. Cook, stirring occasionally, until the potatoes start to brown, 8 to 10 minutes.
- Stir in the black beans, bacon and cilantro.
- Divide between 8 plates and top with each portion with 1 tablespoon of the avocado sauce.
Notes
Weight Watchers Points: 4 (SmartPoints), 3 (Points+), 2 (Old Points)
Nutrition
Serving: 0.5Cup Hash + 1 tablespoon Sauce | Calories: 119.9kcal | Carbohydrates: 17.9g | Protein: 5.3g | Fat: 3.4g | Saturated Fat: 0.8g | Cholesterol: 5.2mg | Sodium: 318.5mg | Potassium: 449.2mg | Fiber: 4.1g | Sugar: 2.2g