Savory sweet potato fans, you’re going to love this hash! It features sweet potatoes, bell pepper, and onion, all roasted in the oven to tender, caramelized perfection. You’ll love this recipe if you’re a fan of roasted sweet potatoes or the sweet potato hash at True Food Kitchen.
This recipe was inspired by an old favorite, my Roasted Breakfast Potatoes. I love this sweet potato hash in the morning with eggs, whether they’re scrambled or fried. It’s not just for breakfast, though—this hash makes a hearty side dish for simple fare from fall through winter. You’ll find more serving suggestions below!
Tips for Success
You’ll find the full recipe at the bottom of the post. Here are some notes before you get started.
- You don’t have to peel the sweet potatoes, but you can if you prefer less texture.
- You’ll need a half-sheet baking sheet to fit all the veggies (about 12 by 18 inches). If your veggies are layered on each other, they will steam rather than caramelize, so split them between two pans if necessary.
- Line your baking sheet with parchment paper so the caramelized edges don’t stick to the pan.
- This recipe requires an hour in the oven, given the amount of vegetables. Once you get this recipe into the oven, you can focus on a stovetop recipe to round out your meal.
- You’ll have plenty of leftovers, which you can keep in the refrigerator for up to five days or freeze for later. I’ve found that roasted sweet potatoes defrost well enough in the microwave.
Sweet Potato Hash Serving Suggestions
I love this sweet potato hash with cooked eggs in any form. If you’d like to add some greens to your meal, this hash is fantastic with sautéed Swiss chard and lemony kale salad.
It’s also a lovely side dish for sandwiches, hearty salads, tacos, and quesadillas. Here are some of my top picks:
More Sweet Potato Recipes to Try
I’m a huge fan of sweet potatoes, and here are just a few recommendations. View more sweet potato recipes here.
Please let me know how your sweet potato hash turns out in the comments! I love hearing from you.
Sweet Potato Hash
This sweet potato hash recipe is roasted in the oven! It’s a hearty side dish or breakfast component. Serve it with eggs and so much more. Recipe yields 4 to 6 servings.
- Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper so the vegetables don’t stick.
- Combine the prepared potatoes, bell pepper and onion. Drizzle the olive oil over the vegetables, then sprinkle the garlic powder, optional chili powder, salt, and several twists of freshly ground black pepper over them. Toss until they are evenly coated in olive oil, and no powdery spots from the garlic powder remain. Arrange them in an even layer on the sheet (it’s fine if the veggies are snug but if the veggies are on top of one another, you’ll need to split them across two pans, both lined with parchment paper).
- Bake until the vegetables are tender and deeply golden on the edges, about 55 to 65 minutes, stirring every fifteen minutes for even browning. Discard any overly dark onion pieces, then serve as desired. Leftovers will keep for up to 5 days in the refrigerator. Gently warm in the microwave or oven before serving.
Notes
*Onion note: If your onion is closer to size medium or large, reserve a relative portion of the onion for another use (and use it promptly, as cut onions lose their flavor promptly). Too much onion here can crowd the baking sheet.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
