Sautéed Sweet Potato and Rosemary Hash

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A savory, caramelized blend of sweet potato cubes, onions, and fresh rosemary, ideal for a nourishing breakfast or dinner. This American-inspired Whole30 recipe, ready in about 30 minutes, pairs sweet potatoes, yellow onion, sugar-free bacon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (about 1 lb), peeled and diced into 1/4-inch cubes sweet potatoes
• 1/2 medium, diced yellow onion
• 2 tbsp, diced sugar-free bacon
• 2 cloves, minced garlic
• 1 tsp, finely chopped fresh rosemary
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Add diced bacon and cook until crisp, about 3 minutes, then remove bacon and set aside.
2. Step 2: Add diced yellow onion to the skillet with the bacon fat and sauté for 3 minutes until softened and translucent.
3. Step 3: Add diced sweet potatoes to the skillet, stirring to coat in oil. Cook for 8-10 minutes, stirring occasionally, until potatoes are tender and golden brown at the edges.
4. Step 4: Stir in minced garlic and chopped rosemary, cooking for 1 minute until fragrant.
5. Step 5: Return cooked bacon to the skillet, season with salt and pepper, and cook for 1 more minute to heat through before serving.