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Allergen-Free Autumn Sweet Potato Hash

A Top 8 Allergen-Free Brunch Favorite for the Fall...Or All Year Round!

As Thanksgiving and the holidays approach, family gatherings become more frequent. Dining together is always a challenge - to find something that everyone will enjoy but also keeps my kids safe with all their different food allergies.

This special favorite in our home is courtesy of my brother-in-law, who specially created it for my son! We love having it on special occasions, especially during the Fall and holiday season. It not only looks the part for the Fall, but has just the perfect blend of salty and sweet, and satisfies the palate of the extended family and all our guests, including those who don't have food allergies!


Autumn Allergen-Free Sweet Potato Hash

Serves 6-8


  • 7-8 sweet potatoes

  • Two 12-oz packs of ground turkey

  • 1 large onion

  • 3 bell peppers (any color)

  • 6 cloves garlic ( or 2 tablespoons of garlic powder)

  • 2 tablespoons of salt

  • 2 tablespoons of pepper

  • Olive oil

  • Avocado (optional)


1. Heat oven to 425 F.

2. Bake the sweet potatoes first:

  • Cut the sweet potatoes into small cubes and coat with olive oil and light salt/pepper.

  • Bake for 30-40 min until slightly brown. Stir/flip halfway through cook time to prevent potatoes from sticking to cooking sheet/foil

3. While the sweet potatoes are baking:

  • Dice onions and bell peppers

  • Mince the garlic, if using raw garlic

  • Heat pan with olive oil. Brown the onions for ~5 minutes

  • Add bell peppers/garlic. Cook for another ~5-7 minutes

  • Add turkey to pan and add oil as needed, brown turkey bits

4. Once the sweet potatoes are done baking, add sweet potatoes to mixture in pan, add in garlic powder (if raw garlic was not used). Season as needed with salt and pepper to taste

5. Serve with avocado on top (optional)

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