Peruvian Sweet Potato and Plantain Hash (Dairy-Free)

Ingredients

• 2 medium, diced Sweet Potatoes
• 2 ripe, diced Plantains
• 1 medium, diced Red Bell Pepper
• 1/2 medium, diced Red Onion
• 2 tablespoons Olive Oil
• 1 tablespoon Aji Amarillo Paste
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Smoked Paprika
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 medium, sliced (for serving) Avocado
• 4 tablespoons Dairy-free Sour Cream

Instructions

1. 1Heat olive oil in a large skillet over medium heat.
2. 2Add diced sweet potatoes, red bell pepper, and red onion to the skillet. Cook for 10 minutes, stirring occasionally, until sweet potatoes begin to soften.
3. 3Add diced plantains, aji amarillo paste, cumin, smoked paprika, salt, and pepper to the skillet. Cook for another 10-15 minutes, stirring occasionally, until sweet potatoes and plantains are tender and slightly caramelized.
4. 4Serve hot, topped with sliced avocado and a dollop of dairy-free sour cream.

Substitutions

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