Sometimes simple is best and I am one happy girl with this dish. This Roasted Sweet Potato Hash with Avocado Yogurt Sauce contains all of my favorite ingredients!

We started by roasting potatos (such as Yukon Gold or Russet) along with the sweet potatos. You could par-boil them so they roast more quickly, but I found they break down a bit more than with just roasting them. I also love the flavor of roasted vegetables.

We steamed and halved the brussel spouts and caramelized the pearl onions. Don’t skip this part! Caramelizing the onions really adds so much to the dish. They are so sweet, I kept eating them straight from the pan like candy 🙂

Then we added these cute little squash called Pattypan which we sliced and pan sauteed. They are so small, they don’t take very long at all. If you can’t find them, just use yellow squash or….even corn would be great here.

Lastly, we sauteed a small amount of red pepper for garnish, but you could also use prepared pimento if you have it. Garnish with a bit of parsley, season with salt and pepper to taste and serve hot along with a side of our cool avocado yogurt sauce (recipe below).

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