Tempeh and Sweet Potato Hash

November 21, 2013

Test Kitchen-Approved

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

Serves: 4
Prep time: 15 min
Cook time: 1 hrs

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.

More Great Recipes:
Bean|Mustard|Paprika|Sweet Potato/Yam|Vegetable|Winter|Fall|Thanksgiving|Christmas|Side|Breakfast

Reviews (16) Questions (0)

16 Reviews

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.<br />