Diabetes-Friendly Recipes

Aimee Frantzen's Sweet Potato Hash Recipe

Recipe developed by Aimee Frantzen. For more type 1 insight, check out her blog "The Diabetic Foodie".
Servings: 4
Prep time:
Cook time:
Total: 30 minutes


  • 4 Tbs olive oil
  • 2 lbs. sweet potatoes, peeled and cut into 1" cubes
  • 1 small green pepper, diced
  • 1 Poblano pepper, diced
  • 4 strips bacon
  • 1 can black beans, drained and rinsed
  • 1 small yellow onion, diced
  • 2 garlic cloves, finely diced
  • 3 Tbs taco seasoning


  1. Preheat your oven to 400°F.
  2. In a large bowl, drizzle the cubed sweet potatoes with 2 tablespoons of olive oil. Then toss with 1 tablespoon of taco seasoning.
  3. Spread sweet potatoes onto a sheet pan making sure they are in one single layer.
  4. Roast in the oven for 15-20 minutes or until they are a little soft (you don't want them mushy as they will be added to a skillet later).
  5. While your sweet potatoes roast, add chopped onions and another tablespoon of olive oil to a large skillet over medium heat. Cook until fragrant (about 2 minutes) and add the garlic, green pepper, and poblano pepper and another tablespoon of taco seasoning. Stir frequently and cook for about 3-4 more minutes.
  6. Remove your veggies from the skillet and let them sit in a separate dish off the heat to avoid overcooking. Then add your par roasted sweet potatoes to the skillet and let them cook stirring frequently until you begin to see a little caramelization (about 4-5 minutes). This will bring out the sweetness in the potatoes and add an amazing layer of flavor to your dish!
  7. Finally, combine the veggies, black beans, bacon, and the remaining tablespoon of taco seasoning back into the skillet and cook for about 2 more minutes to allow your flavors to combine. Bon appetit!

Recipe developed by Aimee Frantzen. For more type 1 insight, check out her blog "The Diabetic Foodie".

Nutrition Information

Per 1 Serving:

Calories: 221; Total Fat: 5.4 grams; Cholesterol: 10 mg; Sodium: 357 mg; Total Carbohydrates: 36 grams; Protein: 10 grams



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