Sweet & Savory Harvest Sweet Potato Hash Paleo, Vegan, Whole30

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This sweet and savory harvest sweet potato hash is packed with all your favorites!  Roasted brussels sprouts with pecans, cranberries, caramelized sweet potatoes and apples with warm spices.  This hash makes a great holiday side dish and it’s hearty enough for a meal too!  Paleo, vegan, and Whole30 compliant.

Years ago, before my blog was strictly a recipe blog, I made a caramelized sweet potato and apple hash and posted it – iPhone 5 pictures and all.

To my surprise, the internet took notice and tons of people made it – in fact, it’s still all over Pinterest today and I still get lots of positive comments from people who make it.

So, who cares, right?  Well, I’ve been meaning to create a “Part II” of that original recipe, to jazz it up with some veggies and other goodies, while still keeping it Whole30 compliant and also vegan.

The result?  For today, it’s this – a “harvest” sweet potato hash loaded with literally everything (meatless) that I crave during the fall and winter.

We have the sweet potatoes and apples of course, caramelized to perfection, along with roasted brussels sprouts and pecans, cranberries, and a delicious spice blend that I randomly threw together and wound up LOVING!

Okay, maybe it wasn’t entirely random – it was inspired by the spice mix I used for my orange cranberry chicken that surprised me by turning out insanely delicious AND kid approved.   When something is good, I like to stick with it and find ways to make it work again!

Trust me, I think this one tastes better than it looks 🙂  But anyway, this hash is easy to make and comes together pretty quickly, since you’re using your oven and stovetop at the same time, then combining everything at the end.

The good news about this hash (other than its existence, I mean) is that you can make it ahead of time, reheat, and it still tastes flipping perfect.

Score 1 for the sweet potato over white – sweet potatoes reheat so much better than white potatoes, which is why sweet potato hash is such a great make-ahead meal or side dish.

And what does this mean for you?  It means you can bring this to someone’s house without worrying it will taste like garbage/be mushy and gross by the time it’s served.  It also means that you can prepare this dish on the weekend and reheat it during the week for a quick meal or side.

Personally?  You guys must know I love my eggs 🙂  The leftovers are absolutely perfect topped with a crispy fried egg – just saying!

Let’s get our ovens preheated – this one is going to be a breeze!  Are you ready to cook – YES!!

Sweet & savory Harvest Sweet Potato Hash Paleo, Whole30, Vegan

Harvest Sweet Potato Hash Paleo, Vegan, Whole30

This sweet and savory harvest sweet potato hash is packed with all your favorites!  Roasted brussels sprouts with pecans, cranberries, caramelized sweet potatoes and apples with warm spices.  This hash makes a great holiday side dish and it’s hearty enough for a meal too!  Paleo, vegan, and Whole30 compliant.



  • 1
    large sweet potato
    diced into 1/2” cubes
  • 12
    Brussels sprouts
    cut in halves or quarters depending on their size
  • 1 1/2
    avocado oil for roasting Brussels sprouts and pecans
    or olive oil, plus a sprinkle of sea salt
  • 2
    Tbsp + 2 tsp
    coconut oil
    divided (for the sweet potatoes and apples)
  • 2
    medium apples
    I used fuji diced the same size as sweet potato
  • 3/4
    pecan halves
  • 1/2
    sea salt
  • 1/4
    dried cranberries
    fruit sweetened for Whole30 or omit for Whole30


  1. Preheat your oven to 425 degrees. Combine the spice mixture ingredients in a small bowl and set aside.

  2. Toss brussels sprouts with 1 1/2 tbsp avocado or olive oil, a pinch of sea salt, and sprinkle with 1 tsp of the spice mixture.  Roast in the preheated oven for 15 minutes, then add the pecans to the baking sheet and gently toss.  Continue to roast for 5-7 minutes or until toasty.

  3. Meanwhile, heat a large, seasoned cast iron pan (or any heavy skillet that won’t stick) over medium heat and add 2 tbsp of the coconut oil.

  4. Once the pan is heated, add the diced sweet potatoes and sprinkle evenly with the 1/2 tsp sea salt and stir/toss to coat the potatoes cooking fat and salt. Cover the pan, using any cover that is large enough, for about 2 minutes. Uncover and stir, lower the heat a bit if the potatoes are starting to brown too much. Recover and cook for another 2-4 minutes until the potatoes are soft.

  5. Uncover the pan and continue to cook, stirring, until the potatoes are light brown all over.  Add the diced apples plus the 2 tsp coconut oil and stir to combine.  Cook over medium heat, stirring occasionally, for another 5 minutes or until the apples and potatoes are brown. Adjust the heat of your stovetop as necessary to avoid burning.

  6. Once apples and potatoes are toasty, turn the heat off and immediately stir in the remaining spice mixture, cranberries and roasted brussels sprouts & pecans.  Allow the hash to sit in the hot skillet for several minutes to let the flavors mix.  Serve warm as a side dish or meatless meal.  Enjoy! 

Nutrition Facts

Harvest Sweet Potato Hash Paleo, Vegan, Whole30

Amount Per Serving

Calories 188
Calories from Fat 117

% Daily Value*

Total Fat 13g

Saturated Fat 4g

Sodium 165mg

Potassium 306mg

Total Carbohydrates 18g

Dietary Fiber 4g

Sugars 9g

Protein 2g

Vitamin A

Vitamin C



* Percent Daily Values are based on a 2000 calorie diet.

What I Used To Make My Sweet & Savory Harvest Sweet Potato Hash:

Want More Paleo and Whole30 Side Dish Recipes?  Try One of These!

Roasted Brussels Sprouts with Apple and Bacon

Carrot Fries with Rosemary and Bacon

Caramelized Sweet Potato Apple Hash Browns

Roasted Butternut Squash Hash with Bacon and Apples 

Stuffed Acorn Squash with Sausage, Apples and Cranberries

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