Grilled Low Sodium Maple-Chipotle Sweet Potato Hash
Summer, and well, pretty much any other time of the year is grilling season for me. Man (and woman) cannot live on meat alone. Here is the recipe for a great grilled low sodium maple-chipotle sweet potato hash that I will make to go with pork chops, chicken, or steak. The hash is sweet and spicy with the sweet potatoes, maple, and apples that counter the heat of the chipotle pepper. I have figured in 4 trips of low-sodium bacon (crumbled) and some freshly grated Parmesan cheese to top the hash, but you may omit that if you want to hack even more salt points.
How to Hash
I keep it simple and make it easier for cleanup by using a foil roaster on the grill, or you can make up foil packets if you are doing this for the campsite. You can even whip up the packets in advance and keep them in a cooler until ready to grill up. Bonus is you add your protein to the packets if you wish to. It really simplifies the cooking which is great for camping or a cookout. You can easily sub other veggies as well. I have used okra, carrots, parsnips, fennel root, jicama, broccoli, and turnips.
Let me know what you think!
The Recipe For Grilled Low Sodium Maple-Chipotle Sweet Potato Hash
- 1 ounces Container fresh baby or regular brussel sprouts or one pkg frozen about 12
- 2 Granny Smith Apples – cored and cubed
- 2 Big sweet potatoes peeled and cubed
- 1 Medium Butternut squash – peeled seeded, and cubed.
- 1 Medium yellow onion 1” diced
- Extra-virgin olive oil to grease your roasting pan
- Cup ¼ Maple Syrup
- 2 TBSP EV Olive Oil
- 2 TBSP Balsamic Vinegar
- 1 TBSP Chipotle Pepper (or more to taste also can use Chipotle Tabasco Sauce)
- Fresh Cracked Pepper to taste
- 4 Slices low sodium bacon cooked & crumbled into final dish
- 2 - 3 TBSP fresh grated Parmesan cheese
Preheat oven (or grill) to 400 degrees F. Grease a large baking sheet or roasting pan (lined with foil) generously with olive oil.
Remove any tough outer leaves from the brussel sprouts and slice them in half, unless you are using baby ones, in that case leave them whole.
Add to a large bowl along with the sweet potatoes, onions, and butternut squash drizzle liberally with olive oil - about 2 tablespoons, add syrup, vinegar, chipotle pepper, & pepper.
Toss the vegetables and adding more olive oil if needed. Spread them out in one layer on the baking sheet.
Bake about 25-30 minutes or until sweet potatoes are tender and brussel sprouts are lightly browned.
Meanwhile cook bacon however you see fit, I like to put it in a separate baking pan and bake it about 12-15 minutes or until crispy. Drain on paper towels and crumble when cool enough to handle.
Once the vegetables are cooked through sprinkle with Parmesan and bacon, toss and serve.