Fans of savory sweet potatoes, you’ll love this hash! It includes sweet potatoes, bell peppers, and onions, all roasted in the oven to soft, caramelized perfection. you willI love this recipe if you are a fan of it. Roasted Sweet Potatoes Or sweet potato hash at True Food Kitchen.
This recipe was inspired by an old favorite, mine Roasted Breakfast Potatoes. I love this sweet potato hash with eggs in the morning, whether they’re scrambled or not fried. It’s not just for breakfast, though—this hash makes a hearty side dish for simple fall-to-winter fare. You’ll find more submission tips below!
Tips for success
You will find the full recipe at the bottom of the post. Here are some notes before we begin.
- You don’t need to peel the sweet potato. But if you prefer less texture, you can.
- You will need one. Half sheet baking sheet To fit all the vegetables (about 12 by 18 inches). If your vegetables are stacked on top of each other, they will steam rather than caramelize, so divide them between two pans if necessary.
- Line your baking sheet with parchment paper. So that 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 the stovetop recipe to round out your meal.
- You will have plenty left over, You can refrigerate for up to five days or freeze for later. I have found that roasted sweet potatoes defrost quite well in the microwave.
Sweet Potato Hash Serving Tips
I love this with sweet potato hash. Boiled eggs in any form. This hash is fantastic if you want to add vegetables to your meal. Sauté Swiss Chard And Lemon 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. See more Here are the sweet potato recipes..
Please let me know how your sweet potato hash turns out in the comments! I love hearing from you.
Sweet Potato Hash
- Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to prevent vegetables from sticking.
- Add the prepared potatoes, pepper and onion. Drizzle the vegetables with olive oil, then sprinkle them with garlic powder, optional chili powder, salt, and several twists of freshly ground black pepper. Toss until they are evenly coated in the olive oil, and no powdery specks remain from the garlic powder. Arrange them in an even layer on the sheet (if the vegetables stick together, that’s fine, but if the vegetables are on top of each other, you’ll need to divide them into two pans, both lined with parchment paper).
- Bake until the vegetables are tender and deep golden around the edges, about 55 to 65 minutes, stirring every fifteen minutes to brown. Discard excess black onion slices, then serve as desired. Leftovers will keep in the refrigerator for up to 5 days. Reheat gently in the microwave or oven before serving.
Notes
Nutrition
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