Whole 30- Approved Sweet Potato Hash

Sharing is caring!

Since I regularly have to fight with my Husband for the last bite of this next dish, I am pretty sure today’s recipe is going to be a regular on your Whole 30 menu. As a delicious side dish to go with one of your Whole 30 proteins, this Sweet Potato Hash is definitely a winner. What’s great about this recipe is that you can make a big bunch of it and use it for leftovers as well as make with eggs for a breakfast hash in the morning; take note all who meal prep! This sweet potato hash will become a staple in your Whole 30 recipe library and I feel confident, a regular addition to your future grocery store hauls.

Whole 30- Approved Sweet Potato Hash

Servings: 4

Time: 50 minutes (10-minute prep time and 40-minute cook time.)


  • 4 Yams/Sweet Potatoes (You can do this recipe with either. I actually like to mix them up and do 2 Yams and 2 Sweet Potatoes)
  • 1 White Onion
  • Salt & Pepper to Taste
  • Fresh or Dried Oregano
  • 2 Tablespoon of Coconut Oil melted.


  1. Preheat the oven to 400*F
  2. Wash/Scrub your potatoes and dice into cubes, place in bowl.
  3. Cube the white onion and add to the bowl.
  4. In the bowl, toss the spices with the coconut oil until everything is coated evenly. (if you have the dried oregano, I would add it with the spices, if you have the fresh you can either add it now or add it after to give your dish that green POP)
  5.  Spread out the hash on a baking sheet in one layer.
  6. Place in oven and cook for 35-40 minutes. (This depends on your oven and really how crispy you want to make it.)
  7. Pull out of oven, use a spatula to place in serving dish and voila!
  8. Enjoy and try to save some for leftovers!

“Let food be thy medicine and medicine be thy food.” Hippocrates

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.