Cinnamon Free Cilantro-Lime Sweet Potato Egg Hash
Sweet potatoes get the full cast-iron treatment here — crisped in olive oil until golden, then folded together with sautéed onion, red bell pepper, and garlic before eggs are nestled right into the hash and cooked to your liking. The seasoning leans on cumin, smoked paprika, and turmeric for warmth and depth, which means the dish is anything but bland even without the spice that so many similar recipes default to. For anyone navigating a sensitivity to cinnamon, that's actually a real win — sweet potato dishes are notorious for leaning heavily on it, but this one proves you don't need it to make something deeply satisfying. A bright finish of fresh lime juice and cilantro cuts through the richness of the eggs and avocado, keeping every bite lively. The whole thing comes together in a single skillet, which makes cleanup as easy as the cooking itself. It works just as well for a lazy weekend brunch as it does for a quick weeknight dinner when you want something hearty without a lot of fuss.
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil, divided
- 1.5 lbs sweet potatoes (about 2 medium), peeled and cut into ½-inch cubes
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp ground turmeric
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 4–6 large eggs
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
For serving
- 1 avocado, sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat 2 tbsp of the olive oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the sweet potato cubes in a single layer, season with ¼ tsp of the salt, and cook undisturbed for 5 minutes, until the undersides are golden and beginning to crisp. Stir and continue cooking for another 5–6 minutes, stirring occasionally, until the cubes are tender when pierced with a fork and browned on most sides. Transfer to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the skillet. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes.
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