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Warm Sweet Potato and Swiss Chard Hash

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This healthy, cozy, and flavorful Warm Sweet Potato and Swiss Chard Hash is truly the perfect winter side dish. Crispy roasted sweet potatoes, caramelized onions, with wilted swiss chard is definitely a combo made in heaven! Top it with some crunchy pepitas and salty feta, and you’ve got yourself a simple side dish that is sure to be a new weekly staple!

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I don’t know about you, but there’s something about cold evenings that make me crave — well, pretty much anything but a classic side salad. It’s December now, which is honestly one of my favorite months of the year (Hello Christmas!!). Still, every December I know what’s coming around the corner: the dreaded January and February. At least here in Virginia, those first two months of the year are rough! The sky is always overcast, the temperature is 20-40 degrees, and we never get any snow. It can be very unmotivating, but it always gets me in the mood for something warm and substantial. That’s when I whip up this Warm Sweet Potato and Swiss Chard Hash! 

It’s truly the side dish to end all side dishes. It satisfies those winter carb cravings, and is still a lighter option. I roast sweet potatoes all the time. Whether they’re for meal prep, side dishes, bowls, or salads, I usually just end up roasting them with some seasonings. As good as they are plain, it can get boring after a while. Hence, I whipped up this Warm Sweet Potato and Swiss Chard Hash, which is anything but boring. 

the breakdown…

The flavors of the dried rosemary and thyme are some of my favorite comforting flavors for veggies, especially when mixed with all the garlic and onions. Oh, and I could never forget the red pepper flakes… my true love language. To those toasty warm spices, I add a good amount of some swiss chard. Swiss chard is one of my favorite leafy greens, and, in my opinion, is super underrated. If you aren’t familiar with it, Swiss Chard is kind of like a Tuscan kale but a little less tough. It takes on so much flavor when wilted down, especially in a dish like this Warm Sweet Potato and Swiss Chard Hash. All of the spices rub into the green, but the wine white is really what makes it shine. White wine wilted greens are absolute perfection. That’s all there is to it.

Last but not least, I top off this dish with some salty creamy feta cheese and some toasty crunchy pepitas. Absolute perfection.

Another great thing about this Warm Sweet Potato and Swiss Chard Hash? It’s super versatile. It would go wonderfully with a simpler protein, like my Chicken Souvlaki Skewers, as a base or topping of a bowl (maybe with a runny fried egg??), or as the main course itself. The possibilities are endless!

I hope you enjoy this side dish as much as I do! Let me know in the comments below!

Warm Sweet Potato and Swiss Chard Hash

Recipe by Annie PatrickCourse: Side Dish, Bowl, Main Course, Lunch, DinnerDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

40

minutes

Crispy roasted sweet potatoes, caramelized onions, with wilted swiss chard is definitely a combo made in heaven! Top it with some crunchy pepitas and salty feta, and you’ve got yourself a simple side dish that is sure to be a new weekly staple!

Ingredients

  • 3 medium sweet potatoes, cubed

  • 2 tbsp olive oil, divided

  • ½ cup sweet onion, diced

  • 3 cloves garlic, minced

  • ½ tsp dried rosemary*

  • ½ tsp dried thyme*

  • 1 pinch red pepper flakes

  • Salt and pepper, to taste

  • 4-6 cups swiss chard, stems removed and roughly chopped*

  • ¼ cup white wine or broth

  • ½ cup pepitas, toasted and salted*

  • ½ cup feta cheese, crumbled*

Instructions

  • Preheat the oven to 425 degrees.
  • Toss chopped sweet potatoes with 1 tbsp olive oil, and roast in the oven for about 30 minutes, or until tender and slightly crisp..
  • Add the other 1 tbsp of olive oil into a medium to large pan, and saute the onion. Once the onions become translucent, add the garlic, rosemary, thyme, red pepper flakes, salt, and pepper. Saute for another 30-60 seconds, until the garlic is fragrant.
  • Add the roasted sweet potatoes to the pan and stir to combine. Add the swiss chard and wine and cook until the chard has wilted.
  • Remove from heat and add the pepitas and feta cheese. Serve warm.

Notes

  • Pepitas are pumpkin seeds and can usually be found in the grocery store near the nuts and dried fruit. I toast mine on the stove over high heat with a pinch of salt. They make for a tasty snack, too!
  • You can easily substitute feta for a different cheese. Goat, cotija, or ricotta would all be very good! If using goat or ricotta, though, I would add it on top as opposed to mixing throughout. 
  • Feel free to sub any dried herbs with fresh, or vice versa. My rule of thumb is to use 2x the amount of fresh herbs than dried herbs, since dried herbs have a stronger flavor. 
  • If you can’t get your hands on swiss chard, you can substitute for any leafy green. Collard greens, tuscan kale, or mustard greens would be my go-tos.
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