This Roasted Sweet Potato Hash is cozy, flavorful, and filling. It’s perfect for breakfast and goes great with eggs, toast, bacon, oatmeal, and more!
They say breakfast is the most important meal, so why not start your day with this delicious Roasted Sweet Potato Hash Recipe? It’s easy to make and goes well with almost all your favorite breakfast foods.
Sometimes, I feel like all my recipes involve vegetables being roasted in the oven with olive oil and spices. But when the weather is cold, roasting is the way to go! It adds so much extra flavor and is pretty hands-off once you get everything in the oven!
Roasted Sweet Potato Hash Recipe Ingredients
- Sweet Potato – I just used one small-sized sweet potato for my hash. I did peel mine, but that step is optional. There are lots of different varieties of sweet potatoes and yams at the grocery store. I like to buy the very orange ones, but you can use any variety you like.
- Bell Peppers – I used a mixture of red and green bell peppers. They’re usually my go-to, but yellow or orange would be great, too! If you don’t like bell peppers, consider trying them roasted. I cut them pretty small, and they get nice and caramelized. They taste a lot different than they do when they are raw.
- Onion – I used red onion because that’s what I had on hand, but yellow, white, or even shallots will work in this recipe.
- Olive Oil – I love to roast with olive oil, but if you prefer avocado, coconut, or any other kind of oil, you can use that instead.
- Spices – I used a mixture of cumin, garlic, onion, smoked paprika, and regular paprika. I also topped it with some fresh thyme leaves after I took it out of the oven. You can use any seasonings you like for this recipe, or keep it simple with olive oil, salt, and pepper if you prefer.
- Salt and Black Pepper
Why Your Body Will Love This Hash
- Beta Carotene – As mentioned above, I love super orange sweet potatoes. I wonder if that’s partly because my body is craving beta carotene, which is found in orange sweet potatoes and converts to vitamin A inside the body. Also known as retinol or retinoic acid, vitamin A plays an essential role in the body, from immune support to skin to vision to reproductive health.
- Vitamins, Minerals, Antioxidants – Sweet potatoes are an excellent source of vitamins and minerals like vitamin C, A, copper, and manganese, as well as antioxidants that support the immune system.
- Phytochemicals are found in plants and are particularly potent in colorful fruits and veggies. They help prevent cancer, Alzheimer’s, and diabetes, reduce inflammation, support the heart and immune system, and regulate hormones.
How To Make Roasted Sweet Potato Hash with Veggies
- Preheat oven to 425 degrees F. Start by preparing your sweet potato and veggies. I like to peel my sweet potato, but that step is optional. Dice sweet potato, bell peppers, and onion into bite-size pieces and place on a large baking sheet.
- Drizzle the veggies with olive oil and add all your seasonings. Use your hands to toss everything together and arrange it in a single layer on your sheet pan. Place pan into the oven and roast for 30-35 minutes, stirring once. I like my veggies to be super caramelized and the sweet potato a bit brown, but you can take them out earlier if you prefer.
- I like to add some fresh herbs over the top of my hash before eating. As you can see in the photo, I enjoyed mine with some scrambled eggs, toast, and avocado, but this sweet potato hash would go well with almost all breakfast foods!
Sweet Potato Hash Frequently Asked Questions
- Is this recipe gluten-free? Yes!
- Is this recipe vegan? Yes!
- Can I use regular potatoes instead of sweet potatoes? Of course! They might need a little extra time to roast, though, so just keep a close eye on things.
- Can the hash be made ahead of time? I like to prep all my vegetables ahead of time and just store them in an airtight container in the refrigerator. If you want to make the entire recipe beforehand, you can heat the hash up in a frying pan or microwave before eating.
- How long will leftovers last in the refrigerator? They should keep for up to four days as long as they are stored in an airtight container in the refrigerator.
- Is this sweet potato hash freezer-friendly? I haven’t frozen it myself, but if stored in an airtight freezer-friendly container, you should be able to freeze for about 6 months.
Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!
Looking For More Easy Vegetarian Breakfast Recipes?
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Roasted Sweet Potato Hash
- Total Time: 45 minutes
- Yield: 4 1x
- Diet: Vegan
Description
This Roasted Sweet Potato Hash is quick and easy to make and will be a delicious addition to your breakfast routine!
Ingredients
Scale
- 1 medium sized sweet potato, peeled and diced (about 2 cups once diced)
- 1 medium sized red bell pepper, diced
- 1 medium sized green bell pepper, diced
- 1/2 large red onion, diced
- 2 tablespoons olive oil
- 1 teaspoon granulated garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1/2–3/4 teaspoon salt
- 1/2 teaspoon black pepper
Fresh thyme for garnish, if desired, or another fresh herb
Instructions
- Pre-heat oven to 425 degrees F. Start by preparing your sweet potato and veggies. I like to peel my sweet potato but that step is optional. Dice sweet potato, bell peppers and onion into bite size pieces and place on a large baking sheet.
- Drizzle the veggies with olive oil and add all your seasonings. Use your hands to toss everything together and arrange in a single layer on your sheet pan. Place pan into the oven and roast for about 30-35 minutes, stirring once. I like my veggies to be super caramelized and the sweet potato starting to brown too, but you can take them out a little earlier if you prefer.
- I like to add some fresh herbs over the top of my hash before eating. As you can see in the photo, I enjoyed mine with some scrambled eggs, toast and avocado but this sweet potato hash would go well with almost all breakfast foods!
Notes
See frequently asked questions above!
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Breakfast, Vegan
- Method: Oven
- Cuisine: American
Just made this for dinner along with roasted cauliflower, sautéed cauliflower greens, and edamame. It was incredible – thanks for sharing this easy and delicious recipe.
That sounds delicious! I’m so glad you enjoyed it!