Name: Sweet and Savory Tropical Root Vegetable Hash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Caribbean-Inspired
Ingredients: 1 medium sweet potato, peeled and diced; 1 cup yuca (cassava), peeled and diced; 1 ripe plantain, sliced; 1 small red bell pepper, diced; 1 small green bell pepper, diced; 1 small red onion, thinly sliced; 2 cloves garlic, minced; 2 tbsp olive oil or coconut oil; 1/2 tsp smoked paprika; 1/4 tsp ground cumin; Salt and black pepper to taste; 1 tbsp chopped fresh cilantro or parsley (for garnish); Lime wedges, for serving (optional)

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This Sweet and Savory Tropical Root Vegetable Hash is a vibrant, flavorful medley of caramelized yuca, sweet potatoes, and other tropical roots, lightly glazed and pan-roasted to perfection. Balanced with subtle sweetness, warming spices, and crisp edges, this dish is the perfect fusion of comfort and brightness—ideal as a side or plant-based main for any meal of the day.

Why You’ll Love This Recipe

Combines natural sweetness and savory depth in one satisfying dish
A great way to explore tropical roots like cassava and taro
Caramelized edges and soft centers create ideal texture contrast
Perfect for breakfast, lunch, or dinner
Vegan, gluten-free, and nutrient-dense

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Yuca (cassava), peeled and cubed
Sweet potatoes, peeled and cubed
Plantains or taro root (optional), cubed
Red onion, chopped
Garlic, minced
Olive oil or coconut oil
Maple syrup or honey
Ground cumin
Smoked paprika or cayenne pepper
Salt and black pepper
Lime juice (for finishing)
Optional: chopped fresh cilantro, green onions, or toasted coconut

Directions

Peel and cube all root vegetables into uniform pieces. Remove yuca core after boiling.
Boil yuca separately in salted water for 15–20 minutes until fork-tender. Drain well.
In a large skillet, heat oil over medium-high heat. Add sweet potatoes and taro or plantains. Cook for 5–7 minutes until beginning to brown.
Add the boiled yuca and red onion. Continue cooking for another 6–8 minutes, stirring occasionally, until all vegetables are golden and crisp on the outside.
Add garlic, cumin, smoked paprika, salt, and pepper. Stir well to coat.
Drizzle in maple syrup or honey and cook for an additional 2–3 minutes, allowing the glaze to slightly caramelize.
Remove from heat, squeeze fresh lime juice over the hash, and garnish with herbs or coconut if desired.
Serve warm as a side, over greens, or with eggs for a hearty breakfast.

Servings and timing

Serves: 4
Total time: 45 minutes
Prep time: 15 minutes
Cook time: 30 minutes

Variations

Add black beans or chickpeas for extra protein
Top with a fried egg or avocado slices for a brunch-style plate
Swap maple syrup with date syrup or agave for different sweetness
Use purple sweet potatoes or carrots for color variation
Stir in chopped mango or pineapple just before serving for a tropical twist

Storage/reheating

Store in an airtight container in the fridge for up to 3 days
Reheat in a skillet over medium heat to maintain texture; avoid microwave if possible
Can be frozen for up to 1 month; reheat in a pan from frozen or thawed
Refresh with a squeeze of lime or sprinkle of fresh herbs after reheating

FAQs

What tropical roots can I use in this hash?

Common options include yuca (cassava), sweet potatoes, plantains, taro, and even malanga or breadfruit, depending on availability.

Can I roast the vegetables instead of pan-frying?

Yes, you can roast everything at 200°C (400°F) for 25–30 minutes, tossing halfway through, then finish with glaze on the stovetop.

Is this dish sweet or savory?

It’s both—naturally sweet from the root vegetables and glaze, balanced with savory spices and salt.

Is this dish spicy?

It can be mild or spicy depending on the amount of cayenne or paprika used. Adjust to taste.

Can I make it oil-free?

Yes, but the texture will differ. Use a non-stick skillet and broth for cooking instead of oil.

How do I prepare yuca properly?

Peel thickly, boil until tender, and remove the hard, stringy core before using in recipes.

Is this gluten-free?

Yes, all ingredients are naturally gluten-free.

What protein goes well with this hash?

Grilled tofu, black beans, or eggs work well for vegetarians. Grilled chicken or shrimp are great for non-vegetarians.

Can I serve this cold?

It’s best served warm, but leftovers can be eaten at room temperature in a salad or grain bowl.

Does this work as a meal or just a side?

It works wonderfully as both. Add a protein or leafy greens to make it a balanced meal.

Conclusion

Sweet and Savory Tropical Root Vegetable Hash brings bold color, deep flavor, and satisfying texture to your plate. With its combination of tender, caramelized roots and a lightly sweet glaze, it’s a nourishing dish that celebrates the richness of global ingredients in a simple, everyday form. Whether for brunch, lunch, or dinner, this recipe is a flavorful way to bring variety and warmth to your table.

Sweet and Savory Tropical Root Vegetable Hash

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A vibrant and hearty hash made with a medley of tropical root vegetables like sweet potato, yuca, and plantain, tossed with caramelized onions, bell peppers, and warm spices. Perfectly balanced with sweet and savory notes for a delicious vegan meal or side.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course or Side Dish
Method: Sautéed
Cuisine: Caribbean-Inspired
Diet: Vegan

Instructions

Bring a pot of salted water to a boil. Add diced yuca and sweet potato. Boil for 10–12 minutes, until just fork-tender. Drain and set aside.
Heat 1 tbsp oil in a large skillet over medium heat. Add plantain slices and cook until golden and caramelized, about 2–3 minutes per side. Remove and set aside.
In the same skillet, add remaining oil. Sauté onions and garlic for 2–3 minutes until softened and fragrant.
Add bell peppers, cooked yuca, and sweet potato. Season with smoked paprika, cumin, salt, and pepper. Stir well and cook for 6–8 minutes until golden and slightly crispy, stirring occasionally.
Add caramelized plantains back to the skillet. Toss gently to combine and heat through.
Garnish with chopped cilantro or parsley and serve with lime wedges if desired.