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4.50 from 6 votes

Sweet Potato Hash Recipe with Creamy California Avocado Sauce

This sweet potato hash pops with color and flavor, thanks to a creamy avocado sauce.
Prep Time17 mins
Cook Time18 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: Gluten Free, Vegetarian
Servings: 8 Servings
Calories: 119.9kcal


The Sauce:

  • 1 avocado skin and seed removed
  • 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


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.


Weight Watchers Points: 4 (SmartPoints), 3 (Points+), 2 (Old Points)


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