Right after Halloween, pumpkins in our area dropped to ridiculously low prices: we’re talking 50 cents a piece! Suffice it to say, we’ve been coming up with a lot of pumpkin-based recipes. This pumpkin and sweet potato hash is easily one of our favorites, and we figured the holiday season would be the perfect time to share it since it makes such a great side dish.
Pumpkin and sweet potato go together really well, and all of the flavors combined in this dish compliment each other wonderfully. We tend to wing it a lot when we’re cooking, and don’t always make things the exact same way twice; but this is certainly one recipe we’re always gonna make to a T because the flavors are so on point. If one ingredient was missing, it just wouldn’t be the same. Thankfully the ingredients are simple, and we usually have all of this stuff on hand.
This hash makes a great side dish but it’s hearty enough to be a meal on its own. We made it once for dinner and then again as a side on Thanksgiving, and we’ll probably be making again for Christmas dinner. When we eat it as a main dish, we like to top it with avocado, fresh cilantro, and spicy mayo.
- 1 tsp sea salt
- 1 tsp chili powder
- 1 tsp turmeric
- 1/4 tsp cinnamon
- Pinch of cumin seeds
- 4 cloves chopped garlic
- 1/2 cup chopped onion
- 1/2 cup chopped cilantro
- 2 cups pumpkin, cubed
- 2 cups sweet potato, cubed
- 1 tbsp vegetable oil
- Heat a large cast iron pot over high heat.
- Add 1 tbsp of vegetable oil.
- Add chopped onion, cilantro, and garlic. Stir and sauté for about 1 minute.
- Add salt and spices and sauté for another minute.
- Add pumpkin and sweet potato, and stir thoroughly. Cover with lid and cook for 15 minutes.
- Uncover, stir again, and then cover again for another 15 minutes.
- Uncover and cook for 5 minutes with lid off.