Christmas

Tempeh and Sweet Potato Hash

November 21, 2013
5 Ratings
Photo by James Ransom
Author Notes

This recipe is great year-round, but it's especially nice in the days that follow Thanksgiving. Feel free to use leftover sweet potatoes (even if they're mashed; 2 to 3 cups will work perfectly in the recipe). If you like, you can replace the kale with your favorite leftover vegetables. Green beans and brussels sprouts will be particularly great! —Gena Hamshaw

  • Prep time 15 minutes
  • Cook time 1 hour
  • Serves 4
Ingredients
  • 2 medium or large sweet potatoes
  • 2 tablespoons olive oil
  • 1 cup onion, diced
  • 1 8-ounce package of tempeh, cut into cubes (about 3/4 or 1 inch thick)
  • 1 tablespoon tamari
  • 1 teaspoon turmeric
  • 1 teaspoon smoked paprika (or to taste)
  • 2 teaspoons dijon mustard
  • 1/4 cup vegetable broth, or as needed
  • 2 cups kale, Swiss chard, or collard greens, chopped and tightly packed
  • 1 pinch red pepper flakes
In This Recipe
Directions
  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 sauté for 5 to 8 minutes, or until the onion is just turning golden. Add the tempeh cubes and sauté 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.

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  • Lisa Rikard Roll
    Lisa Rikard Roll
  • Shannon Jones
    Shannon Jones
  • Nadia Cinti
    Nadia Cinti
  • deb
    deb
  • Taylor Stanton
    Taylor Stanton
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.

19 Reviews

Ellen L. August 18, 2020
Easy weeknight dinner. Sweet potatoes could even be baked ahead of time. My son and I have an aversion to mustard and I'm never sure if a finished recipe will taste of it, so at his request, it was omitted. I did add a teaspoon of cumin as I thought that would go well with the other flavors. The dish was a hit! It's highly adaptable as well, which is a plus.
 
MorningStar March 3, 2020
I steamed the sweet potatoes and used the liquid instead of broth. And I had a package of Tofurky Smoky Maple Bacon Tempeh in the fridge -- it's great in this!
 
Leslie July 29, 2019
This was excellent!
 
Lisa R. September 28, 2018
I would substitute chickpeas for the Tempeh, as well.
 
Winsome K. April 17, 2018
This was delicious. I used cubed and roasted sweet potatoes. Will make again!
 
Shannon J. September 13, 2017
Can I use canned spinach? Thanks😄
 
Thomas J. May 11, 2017
I subbed coconut aminos for the tamari, honey mustard for the dijon, and used an entire bag (3.5 cups) of thawed, drained frozen spinach. Didn't have any broth so I just used some water. Fantastic! Great with a sriracha drizzle.
 
Nadia C. March 22, 2016
it says in the recipe to mash up the sweet potatoes with a spoon, but in the picture, the sweet potatoes don't look mashed---i'm confused
 
deb February 10, 2016
did not deliver. expected better.
 
Brooks P. December 19, 2015
Do you think I could use butternut squash instead of sweet potatoes ?
 
Taylor S. December 19, 2015
yes
 
Taylor S. December 8, 2015
Wow, fantastic! Everyone loved this -- raving reviews. Instead of tempeh I used chickpeas and some scrambled egg whites. I didn't have the paprika so I substituted cayenne which added the perfect little kick. I served this alongside French baked polenta (lots of onions cooked in a few tbsp. of butter, polenta and broth added, popped into the oven (covered) and baked). Scrumptious :)))
 
Angelica February 23, 2015
Gena - what do you serve this with? Maybe a side of quinoa or crusty sourdough bread, maybe topped with avocado? Any ideas anyone? Can't wait to try this for dinner!
 
Deedledum January 22, 2015
Aha! Now I know what to make for supper.
 
Jodi August 13, 2014
MMM this was outrageously good. I think my sweet potatoes were on the bigger side, so I had to add a bit more seasoning (specifically a little more tamari, S&P, and mustard). But wow. This was great. Can't wait to make it again.
 
Jen W. February 23, 2014
Holy Moly. This recipe is so supremely satisfying. I made it tonight and loved it. Thank you!!!
 
AJerusalemArtichoke January 30, 2014
This was so delicious and satisfying. A wonderful winter meal! I substituted soy sauce for tamari, but otherwise left the recipe as (perfectly) is.
 
catbirdx December 25, 2013
Instant favorite! I made no changes, which in itself is a milestone, and wouldn't suggest any (another milestone) because this recipe is perfect. Made it twice in a row because it was gone much too soon. This goes into the gold notebook. Thank you!
 
Frances P. December 9, 2013
Tried this tonight. Really scrumptious. Will not disappoint.