Prep stays simple, but the payoff is big: Cast Iron Garlic-Pecan Sweet Potato Hash brings crisp edges, deep browning, and that camp-stove aroma that pulls people toward the skillet. With just a quick dice and a hot pan, sweet potatoes turn from plain to downright satisfying once they start to caramelize.
All you need is steady heat and a little patience—let the cubes sit long enough to sear before you stir. Garlic does the heavy lifting on flavor, and pecans toast right in the cast iron for a buttery crunch that feels tailor-made for cool fall and winter evenings. If you’re cooking over a fire grate, sliding the pan to a cooler spot helps you manage hot spots without burning the sugars.
Finish with parsley to brighten things up, then serve it with eggs at a chilly trailhead breakfast, alongside sausage, or as a sturdy side next to chili. Cleanup is camp-friendly too: scrape, wipe, and keep that seasoning ready for the next meal.
Cast Iron Garlic-Pecan Sweet Potato Hash
Equipment
- Cast iron skillet
- Tongs
- Knife
Ingredients
- 2 large sweet potatoes peeled and diced
- 1/2 cup pecans chopped
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1/2 teaspoon kosher salt
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in cast iron skillet over campfire or stove.
- Add sweet potatoes and cook, stirring occasionally, 10–12 minutes until almost tender.
- Add garlic and pecans; cook 3–5 minutes more, stirring, until potatoes are crisp and pecans toasted.
- Season with salt and finish with fresh parsley. Serve hot.