Sweet and Spicy Sweet Potato Hash Browns
A method for making sweet potato hash browns with a food processor and a seasoning blend for spicy, crunchy, healthier hash browns.
Servings: 2 servings
Calories: 130kcal
Ingredients
- 1 medium 225g Sweet Potato
- 1/2 Tbsp 8g Extra Virgin Olive Oil
- 2 Tbsp 24g Swerve Brown, or light brown sugar
- 1/4-1/2 tsp Chili Powder to spice preference
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Wash the sweet potato before chopping it into small pieces (about 8-10). If you're using a smaller food processor, you may want to chop them even smaller.
- Use short pulses to create the sweet potato hash browns. Don't blend them continuously. If you have large chunks, empty the hash browns and add the larger pieces on their own.
- Heat the oil in a large skillet over medium heat and mix the brown sugar, chili powder, salt, and black pepper together.
- Add the hash browns to the pan and add the spices on top. Cover and cook for 5 minutes.
- Uncover, flip the hash browns, and continue cooking for another 4-6 minutes. Bits and pieces should have slight charring and the hash browns should be tender and fully cooked.
- Swerve with fried eggs, bacon, or your choice of pairings.
Notes
- Each serving has 5 Smart Points.
- Nutrition facts are without the carbs from Swerve Brown since they're a calorie-free, non-glycemic source.
- If you wanted to use cooking spray instead of the olive oil to save a few grams of fat, that should work fine just expect less crispy hash browns.
Nutrition
Serving: 1Serving | Calories: 130kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g