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Brussels Sprout and Sweet Potato Hash!

This is Brussels Sprout and Sweet Potato Hash. It is an amazing tasting and healthful fall side dish!

Course Side Dish
Cuisine American
Keyword easy side dish recipe, holiday recipe, Thanksgiving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Author Linda Spiker


  • 5-6 slices of bacon cooked till crispy and chopped (optional)
  • 2 T butter, ghee or coconut oil
  • 1 sweet potato diced 1/2 inch
  • 5 shallots peeled and sliced
  • 1 medium yellow squash diced 1/2 inch
  • 12 brussels sprouts cut in half (if large, quarter)
  • sea salt
  • freshly ground pepper
  • balsamic glaze


  1. Cook bacon in pan till crispy. Set bacon on paper towels and set aside.
  2. Use a paper towel to soak up all but about 2 T of bacon grease left in the pan.
  3. Add 1 T butter to pan and sauté sweet potatoes in bacon grease and butter for 5 minutes on medium heat, stirring occasionally.
  4. Add sliced shallots and sauté for 8-10 more minutes, again stirring occasionally.
  5. When onions are slightly caramelized add brussels and squash (adding more butter, ghee or coconut oil if necessary), cover pan with lid and sauté for 5-8 more minutes, stirring occasionally. When brussels are bright green, edges browned and soft enough to eat but not mushy, remove from heat.
  6. Season with sea salt and pepper to taste. Toss. Add chopped bacon, generously drizzle with balsamic glaze. Toss and serve. I use the left overs on top of my eggs the next day for breakfast!