Save A vibrant, nutritious hash featuring caramelized sweet potatoes, tender kale, and a touch of maple syrup for a sweet-savory finish. Perfect for breakfast, brunch, or a hearty side dish.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
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I first made this maple glazed sweet potato & kale hash to brighten up our table on a chilly weekend. The mix of sweet and savory flavors was an instant hit, and now it is a staple for cozy mornings and as a wholesome side at dinner.
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Ingredients
- Sweet potatoes: 2 large, peeled and diced (about 600 g)
- Red onion: 1 medium, diced
- Kale: 2 cups (about 80 g) leaves, stems removed, chopped
- Red bell pepper: 1, diced
- Garlic: 2 cloves, minced
- Maple syrup: 3 tbsp pure maple syrup
- Olive oil: 2 tbsp
- Smoked paprika: 1 tsp
- Ground cumin: 1/2 tsp
- Salt: 1/2 tsp, or to taste
- Black pepper: 1/4 tsp, or to taste
- Chili flakes (optional): Pinch
- Fresh parsley (optional): 2 tbsp chopped
- Toasted pumpkin seeds (optional): 1 tbsp
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Instructions
- Cook sweet potatoes:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook, stirring occasionally, for 10 minutes until starting to soften and brown.
- Add vegetables:
- Add the onion and bell pepper. Cook for 5 minutes until vegetables are tender.
- Season:
- Stir in garlic, smoked paprika, cumin, salt, pepper, and chili flakes. Cook for 1 minute until fragrant.
- Wilt kale:
- Add chopped kale and cook for 2-3 minutes, stirring, until just wilted.
- Add glaze:
- Drizzle with maple syrup and the remaining tablespoon of olive oil. Toss to coat evenly and allow to cook for 2-3 more minutes, letting the glaze caramelize slightly.
- Finish and serve:
- Taste and adjust seasoning as desired. Remove from heat. Transfer to a platter and garnish with fresh parsley and toasted pumpkin seeds if desired. Serve hot.
Save Sundays in my family always start with a big shared brunch. When I bring out this hash, everyone dives in, and it is one of the first dishes disappeared from the table.
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Required Tools
Large skillet or sauté pan, cutting board, chefs knife, and a spatula are all you need for this recipe.
Nutritional Information
Per serving: Calories 210, Total Fat 7 g, Carbohydrates 36 g, Protein 3 g.
Allergen Information
Contains no major allergens but double-check ingredients if you have sensitivities.
Save 
Enjoy this hash hot for breakfast or as a nourishing side at dinner. Its sweet and savory glaze is sure to satisfy all year long.
Recipe FAQ
- → What type of sweet potatoes work best?
Firm and medium-sized sweet potatoes that hold shape well are ideal for caramelizing without becoming mushy.
- → Can I substitute kale with other greens?
Yes, baby spinach or Swiss chard can be used as alternatives for a similar texture and flavor profile.
- → How do I achieve the maple glaze effect?
Adding maple syrup towards the end and allowing it to cook briefly caramelizes the glaze, giving a sweet-savory finish.
- → Is this dish suitable for certain diets?
It is vegetarian, gluten-free, and dairy-free, making it versatile for various dietary needs.
- → What optional toppings can enhance the dish?
Fresh parsley, toasted pumpkin seeds, or a fried egg add flavor, texture, and protein.
