Sweet Potato Zucchini Hash
Ingredients20 m servings 178 cals
- Melt butter in a skillet over medium heat. Stir sweet potatoes into butter to coat. Add brown sugar and stir until integrated.
- Increase heat to medium-high; cook and stir until brown sugar caramelizes on surface of the sweet potato cubes, 5 to 7 minutes.
- Reduce heat to medium-low. Stir zucchini into the sweet potato mixture; cook and stir until zucchini is tender, 5 to 10 minutes. Drain excess liquid to serve.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 178 calories; 8.8 g fat; 24.3 g carbohydrates; 1.7 g protein; 23 mg cholesterol; 72 mg sodium. Full nutrition
ReviewsRead all reviews 5
Just made this for my family and my kids went crazy for it. Very good and not overly sweet. I only used 1 tbsp of brown sugar and added a dash off cinnamon.
Substituted margarine and maple syrup for the butter and brown sugar, and added low-sodium honey ham, for a one-dish lunch or light dinner.
I added more zucchini ( personal preference) and added some spicy seasoning. I really didn't care for this as a dinner side dish, but had the leftovers topped with scrambled eggs at breakfast an...
I had alot of zucchini in my garden this year and wanted to try something different. I did use only two tablespoons butter and one tablespoon of brown sugar. I liked this alot. I served it wi...