Rainbow Sweet

Potato Hash

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This colorful sweet potato hash is one of my favorite ways to nourish my gut and nervous system first thing in the day. Using multiple varieties of sweet potatoes means you’re getting a wider diversity of fibers, pigments, and antioxidants — which is exactly what the microbiome thrives on. The richer the color, the richer the plant compounds. Purple sweet potatoes bring anthocyanins for inflammation support, Japanese and white varieties add different starches for digestive balance, and the orange + red sweet potatoes provide beta-carotene for your skin, hormones, and immune health.

Sweet potatoes in general are also incredibly grounding for the nervous system — their slow-digesting carbs support stable blood sugar (aka stable moods + stable energy), while their B vitamins and minerals support neurotransmitter production. Paired with sautéed onion, herbs, and a little jalapeño for circulation, this dish is warming, nourishing, and works for literally any meal. Serve it with eggs, turkey/chicken sausage, or as an easy side dish you can bring to brunch or use for meal prep.

Rainbow Sweet Potato Hash

Ingredients

  • 1 purple sweet potato, chopped
  • 1 red sweet potato, chopped
  • 1 orange sweet potato, chopped
  • 1 Japanese sweet potato, chopped
  • 1 white sweet potato, chopped
  • Avocado oil, salt, pepper
  • 1/2 large or 1 small yellow/red onion, chopped
  • 1–2 jalapeños, chopped (deseed if sensitive)
  • Fresh thyme + rosemary, chopped
  • 1–2 cups chopped kale
  • Extra herbs for serving

Instructions

  1. Preheat oven to 400°F. Toss all chopped sweet potatoes with avocado oil, salt, and pepper. Roast until mostly cooked through.
  2. In a cast iron pan, sauté onion and jalapeño in avocado oil until softened. Season lightly with salt and pepper.
  3. Add a little more oil if needed, then add the roasted sweet potatoes to the pan. Let them crisp and cook down.
  4. Stir in fresh thyme and rosemary. Mix well.
  5. Add chopped kale and cook until it softens.
  6. Serve warm with extra fresh herbs on top.

Serving Ideas: Great with eggs or turkey/chicken sausage for breakfast, or as a nutrient-rich side dish for lunch or dinner. Perfect for bringing to a brunch gathering.