Side Items

Tempeh and Sweet Potato Hash takes several minutes to prepare.

Tempeh and Sweet Potato Hash takes several minutes to cook.

Tempeh and Sweet Potato Hash makes 4 servings.

The ingredients for Tempeh and Sweet Potato Hash are:

2 medium (2" dia, 5" long, raw) Sweet potato, cooked, baked in skin, without salt
2 tbsp Extra Virgin Olive Oil
1 cup, chopped Onions, raw
8 oz. Tempeh
1 tbsp Soy sauce (tamari)
1 tsp Ground tumeric
1 tsp Smoked Paprika
2 serving Annie's Naturals Organic Dijon Mustard, 1 tsp
.25 cup Vegetable Broth
2 cup, chopped Swiss Chard

Here is how you make Tempeh and Sweet Potato Hash:

1. Preheat the oven to 400? F. Pierce the potatoes a few times with a fork and place on a baking sheet. Bake for 35 to 45 minutes, or until tender but not mushy. Let cool for fifteen minutes, before chopping into 1/2-inch cubes. If you prefer, you can also peel and steam the sweet potatoes, or use any leftover sweet potatoes you have. 2. Heat the olive oil in a large skillet over medium high heat. Add the onion and saut? for 5 to 8 minutes, or until the onion is just turning golden. Add the tempeh cubes and saut? them until they're golden brown (about 7 or 8 minutes). 3. Add the cooked sweet potato, tamari, turmeric, smoked paprika, mustard, and a quarter cup of broth. Use a spoon to mash up the potatoes and mix all of the ingredients together. Add the greens, and allow them to wilt. Add the red pepper flakes, and season to taste. Serve.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user MCIZMORRIS11.

The nutritional information for Tempeh and Sweet Potato Hash is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 271.1

• Total Fat: 14.1 g
• Cholesterol: 0.0 mg
• Sodium: 554.5 mg
• Total Carbs: 25.8 g
• Dietary Fiber: 4.8 g
• Protein: 15.3 g