Roasted Sweet Potato And Shishito Pepper Hash Recipe

Sweet potatoes: These root vegetables are known for their natural sweetness and vibrant orange color. They become tender and caramelized when roasted.

Shishito peppers: Mild and slightly sweet, these small green peppers add a unique flavor and a bit of heat to the dish.

Olive oil: Used to coat the vegetables, helping them roast evenly and adding a rich, fruity flavor.

Salt: Enhances the natural flavors of the ingredients and helps to balance the sweetness of the sweet potatoes.

Black pepper: Adds a touch of heat and a depth of flavor to the dish.

To ensure even roasting, make sure to cut the sweet potatoes into uniform pieces. This will help them cook at the same rate and achieve a consistent texture. Additionally, spreading the vegetables in a single layer on the baking sheet prevents overcrowding, allowing them to roast rather than steam. For extra flavor, consider adding a pinch of smoked paprika or garlic powder to the olive oil mixture before tossing the sweet potatoes.

• sweet potatoes - Substitute with butternut squash: Both have a similar sweetness and texture when roasted, making them interchangeable in this hash recipe.

• shishito peppers - Substitute with poblano peppers: Poblano peppers have a mild heat and a similar texture, making them a good alternative to shishito peppers.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement for olive oil in roasting.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor profile.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used in the same quantity to provide a similar peppery kick.

• Allow the roasted sweet potatoes and shishito peppers to cool completely before storing. This helps to prevent condensation, which can make the vegetables soggy.
• Transfer the cooled vegetables into an airtight container. If you have multiple layers, place a piece of parchment paper between them to avoid sticking.
• Store the container in the refrigerator. The roasted sweet potato and shishito pepper hash will stay fresh for up to 4 days.
• For longer storage, you can freeze the hash. Place the cooled vegetables in a single layer on a baking sheet and freeze until solid. This prevents them from clumping together.
• Once frozen, transfer the vegetables to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, reheat the hash in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat in a skillet over medium heat, stirring occasionally, until warmed.
• For a quick microwave option, place the hash in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until hot.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover roasted sweet potato and shishito pepper hash on a baking sheet. Cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Add the leftover hash and stir occasionally, cooking for about 5-7 minutes until heated through and slightly crispy.

• Microwave Method: Place the leftover hash in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on high for 1-2 minutes, stirring halfway through to ensure even heating.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover hash in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating and crispiness.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Spread the leftover hash on a toaster oven tray. Cover with aluminum foil to prevent drying out. Heat for about 10-12 minutes or until warmed through.

• Oven: Used to roast the sweet potatoes and shishito peppers at a high temperature.

• Mixing bowl: Used to toss the sweet potatoes and shishito peppers with olive oil, salt, and black pepper.

• Baking sheet: Used to spread out the sweet potatoes and shishito peppers for roasting.

• Knife: Used to peel and dice the sweet potatoes.

• Cutting board: Provides a safe surface for peeling and dicing the sweet potatoes.

• Measuring spoons: Used to measure out the olive oil, salt, and black pepper.

• Spatula: Used to toss and spread the vegetables on the baking sheet.

Preheat the oven early: Start preheating your oven while you prepare the sweet potatoes and shishito peppers to save time.

Use a large baking sheet: A larger baking sheet allows you to spread the vegetables in a single layer, ensuring even roasting and faster cooking.

Cut uniformly: Dice the sweet potatoes into uniform pieces to ensure they cook evenly and quickly.

Prep in advance: Peel and dice the sweet potatoes and remove the stems from the shishito peppers ahead of time to streamline the cooking process.

Combine steps: Toss the shishito peppers in the same bowl used for the sweet potatoes to save on cleanup time.