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.
Posted by Kathryne Taylor on December 17, 2024
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:
- 10-Minute Quesadillas
- Epic Vegetarian Tacos
- Farro and Kale Salad with Goat Cheese
- Favorite Breakfast Tacos
- Favorite Grilled Cheese Sandwich
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.
- Crispy Baked Sweet Potato Fries
- Perfect Baked Sweet Potato
- Roasted Veggie Enchilada Casserole
- Savory Mashed Sweet Potatoes
- Sweet Potato & Black Bean Tacos with Avocado-Pepita Dip
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.
Ingredients
- 1 ¾ pounds sweet potatoes (about 3 medium or 2 large), scrubbed clean and sliced into ¾″ pieces
- 1 red bell pepper, sliced into ¾” squares
- 1 small* yellow onion, sliced into wedges (see photos)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder (optional)
- ½ teaspoon fine salt
- Freshly ground black pepper, to taste
Instructions
- 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.
Kate! I’m so glad to see a sweet potato hash on line. I’ve been making it since the 80’s in illinois. It was a favorite of my late mother-in-laws and we’d have it on Sunday breakfast. Hers was laden with fatty meat like ham, bacon so I’ve been omitting the meat all these years and it’s so good with or without eggs. Thanks again for another wonderful recipe.
Thanks so much for your note, Catherine! I hope you love this roasted version.
I just went and got the ingredients to give this a test run. I donate and cook a meal for the holidays for all 70+ paramedics and emts in our county. My wife is a paramedic and money is tight so I make sure every meal is amazing and you have been a part of my last two year’s meals and I bet this is no exception. Ty so much for all your hard work making mine so easy!!! Happy holidays
Heather, hope you love this recipe! You’re doing amazing work! One of my cousins is a paramedic nearby. Happy holidays to you!
Haven’t made this yet, but it fits right in to interesting veggie dishes.
I welcome any other veggie dishes like this. Tasty, easy to prepare and a mix of veggies.
Dear Kate
My daughter gave me your cookbook as a Valentine gift and I absolutely love it. My husband makes your granola on a regular basis. I brag about your kale salad recipes to all my friends (my husband wouldn’t touch a kale salad until I made your Greek kale salad.) My sister and I spent last weekend together playing board games and drinking your Espresso Martinis (we never laughed so hard as we did that weekend!) I look forward to your newsletter and try many of your recipes every month. Keep up the good work.
Love,
Karen
Hi Karen, thanks so much for your note! I’m so happy to hear that you and your sister laughed over the espresso martinis. That made my day! Happy holidays!
I love getting your recipes… my daughter has a severe gluten allergy and it is so hard to afford meat dishes these days so vegetarian or G Free are a must in our home… my dog has a severe chicken allergy and is 13 yrs of age so I cannot find many dog treats without chicken … her teeth are also more sensitive at this age and finding something that is softer for her is also a challenge … if you have some good soft dog cookie recipes that would be great… thank you Susan Barton NS Canada
Hi Susan, I’m so glad to hear you’re finding my recipes helpful! I’m sorry, I don’t have a single dog treat recipe. Cookie was so thrilled with carrot scraps that I never bothered, to be honest! Best wishes and happy holidays!
This was delicious! My husband and I ate the whole pan for lunch. We only had 3/4 tsp left of garlic powder, so I added one minced garlic clove so we wouldn’t miss out on any garlic flavor. We used the chili powder and loved the spice. The onion and bell pepper were perfect complements to the sweet potato. Will definitely make again, also knowing it will be a crowd pleaser for guests!
Brianna, that’s so great to hear! I’m happy you both enjoyed it.
Love the cookbook!! Just got it for Christmas but have been a long time fan. I made this as a side at Christmas dinner and everyone loved it. I did not have room in the oven so I used a very large skillet on the stovetop and it turned out perfect.
Looks like another Great recipe to try & I believe it’s Kid friendly if they are included in the process! Gotta make it
After 30 minutes the potatoes were well browned – definitely done. The lighter veggies blackened. The sweet potatoes were dry.
I like the seasoning blend!
We really enjoyed this and I appreciate the fact that I didn’t have to peel the sweet potatoes. Also loved that it had lots of flavor without the salt becaise I’m on a low sodium diet. Thank you so much for the recipe.
I will be making this recipe for a church brunch. I would like to add a can of (drained) black beans. I’m thinking they may dry out because of the hot oven. What do you think? There are other recipes for sweet potato hash that use beans but their instructions are not nearly as easy as this. They use separate dishes for the potatoes, frypan for onions and other ingredients, etc. so I would rather use your recipe.
Hi Margaret, black beans are already cooked when canned, so I would add them in the last few minutes and mix it up just so they get warmed. I would toss them in additional spices before adding.
I made this with eggs and halloumi, and it was delicious! I would make this with all kinds of proteins.
Hi Sara, eggs and halloumi with the hash sounds great! Thanks for taking the time to rate the recipe and comment.