Past Forward

Activating The Henry Ford Archive of Innovation

Sweet Potato Hash Recipe

May 7, 2021 Think THF

Red dish filled with a vegetable medley; other dishes visible in background

A Taste of History in Greenfield Village offers our visitors seasonal, locally sourced and historically minded recipes. Over the past year, our chefs have been developing some new recipes, directly drawn from the recipes of George Washington Carver and the ingredients that he used. You can learn more about the inspiration behind the new options both in A Taste of History and in Plum Market Kitchen in Henry Ford Museum of American Innovation in our blog post here, or try out some of the recipes for yourself—like this Sweet Potato Hash.

Chef’s Notes

This hash covers so many of the vegetables Carver used, all in one. This dish is bound to make a big impact on your table, as simple ingredients come together to create this wonderful dish. Follow the cooking directions carefully and the textures and flavors will all be distinct until they meld together on the plate.

You can cook all the ingredients separately and chill until you are ready to eat, then simply sauté everything together in a hot pan—that is what we chefs would do!

Recipe: Sweet Potato Hash

Makes 8 Portions


1 ½  lb              Sweet Potatoes

¼ C                  Melted Butter

4 oz                  Red Onion

4 oz                  Celery

4 oz                  Red Bell Pepper

2 cloves           Fresh Garlic

1 tsp                Fresh Parsley

To taste           Salt and Pepper

¼ cup               Granulated Peanuts


  1. Peel and dice sweet potatoes.
  2. Roast sweet potatoes in 350°F oven until tender.
  3. Dice onions, celery, and red pepper, keeping them all separate.
  4. Melt butter in a large pan and sauté onions until translucent.
  5. Add celery, minced garlic, and red pepper and sauté for an additional 3 minutes.
  6. Add peanuts and sweet potatoes and cook for another 3-5 minutes, making sure to stir constantly.
  7. Season with salt and pepper, and garnish with fresh chopped parsley.

Eric Schilbe is Executive Sous Chef at The Henry Ford.

George Washington Carver, food, making, by Eric Schilbe, Greenfield Village, restaurants, recipes

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