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Sweet Potato Hash with Chicken
and bell peppers / spinach

Active: 40 Total: 40
This spicy, Cajun-inspired sweet potato hash is loaded with colorful vegetables and tender chicken.


Jerk Chicken:
  • Jerk or Cajun seasoning - 1 Tbsp
  • Honey - 1 tsp
  • Cinnamon, ground - 1/2 tsp
  • Bragg's / coconut aminos - 1 Tbsp
  • Vinegar, red or white wine - 1 Tbsp
  • Oil, cooking - 1 Tbsp
  • Chicken breasts, boneless and skinless - 1 lb , halved to thin
Cajun Sweet Potato Hash:
  • Sweet potatoes - 1 1/2 lbs , cubed
  • Onions, medium - 1 , cubed
  • Bell peppers, any color - 2 , diced
  • Green onions - 2 , chopped, green and white parts separate
  • Limes - 1 , wedges
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can , drained
  • Oil, cooking - 2 Tbsp
  • Jerk or Cajun seasoning - 1 Tbsp
  • Water - 2 Tbsp
  • Baby spinach - 5 oz


  1. Make marinade - (Skip if chicken was cooked on Monday.) Whisk together Jerk seasoning (portion for chicken), honey, cinnamon, aminos, vinegar, and cooking oil (portion for chicken). (Can be done up to 5 days ahead)
  2. Chicken - (Skip if chicken was cooked on Monday.) Slice in half to thin. Combine with marinade. Tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  3. Sweet potatoes / Onions / Bell peppers - Prep as directed. Store sweet potatoes in one container. Combine bell peppers and onions in another container. (Can be done up to 5 days ahead)
  4. Pre-cook sweet potatoes - Place sweet potatoes in a microwave-safe bowl. Cover with a damp paper towel. Microwave on high until sweet potatoes are tender, 4 to 7 minutes (depending on the size of the cubes). (Can be done up to 3 days ahead)
  5. Green onions / Limes - Chop green onions, keeping green and white parts separate. Slice limes into wedges.
  6. Tomatoes - Drain well.


  1. If chicken wasn’t cooked ahead, heat a grill pan or skillet over medium heat. Brush with some cooking oil and add chicken to heated oil (discard marinade). Cook chicken on both sides, seasoning with some salt and pepper as it cooks, until cooked through (165F / 74C degrees).
  2. Transfer chicken to a cutting board and slice or chop.
  3. Heat a large skillet over medium-high heat. Add oil (portion for hash). Once shimmering, add onions, bell peppers, and white parts of green onions and saute until are very tender, 7 to 8 minutes. Season with some salt as they cook.
  4. Add pre-cooked sweet potatoes and Jerk seasoning (portion for sweet potato hash). Saute for 4 to 5 minutes more, letting potatoes brown a little on the bottom of the pan.
  5. Add water, tomatoes, and spinach and saute until spinach reduces slightly, 2 to 3 minutes.
  6. Fold in chicken and green parts of green onions.
  7. Taste hash and season with some salt and pepper and / or more Jerk seasoning. If you’d like some tart flavor you can squeeze juice from some of the lime wedges over top.
  8. Divide hash between serving plates and serve lime wedges on the side. Enjoy!

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