Cast Iron Garlic-Pecan Sweet Potato Hash
Diced sweet potatoes sautéed until crisp with garlic and toasted pecans, finished with a sprinkle of parsley—a hearty and earthy camp side for fall and winter trips.
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.
Notes
Dice sweet potatoes at home for faster cook time. Use a camp lid or foil for even cooking if needed. Sweet potatoes hold well in cooler or pantry.