Sweet Potato Hash Recipe
Golden, caramelized, and bursting with savory flavor—this Sheet Pan Sweet Potato Hash is the secret weapon for brunch, dinner, or anytime you want comfort without the fuss. Vegan and gluten-free.
How to Make the Best Sweet Potato Hash
This sheet pan sweet potato hash is a game-changer for anyone looking to add more plant-based meals to their rotation. The combination of smoky spices, tender sweet potatoes, and caramelized peppers creates layers of flavor that make this dish incredibly satisfying. Whether you serve it as a hearty side dish or as the star of your breakfast spread, it never disappoints.
The beauty of this recipe lies in its simplicity. By using two sheet pans and letting the oven do the heavy lifting, you get perfectly roasted vegetables with minimal hands-on time. The sweet potatoes develop those irresistible golden edges while staying creamy inside, and the peppers and onions add just the right amount of sweetness and depth.
Don’t skip the lime juice at the end—it brightens up all those rich, earthy flavors and ties everything together. This hash pairs wonderfully with fried eggs, avocado, or a dollop of Greek yogurt for brunch, or alongside grilled proteins for a satisfying dinner.
Sweet Potato Hash
Golden, caramelized, and bursting with savory flavor—this Sheet Pan Sweet Potato Hash is the secret weapon for brunch, dinner, or anytime you want comfort without the fuss. Vegan and gluten-free.
Ingredients
Sweet Potatoes
Vegetables
Instructions
Preparation
- Preheat oven to 425°F. Prepare two baking trays with oil or parchment paper.
- In a bowl, toss 1 tablespoon plus 1 teaspoon coconut oil with the sweet potato chunks. Add smoked paprika, cumin, ancho chili powder, garlic powder, salt and pepper. Mix thoroughly and spread out on a parchment-lined sheet pan in a single layer.
- To the same bowl, add onion, red bell pepper, poblano pepper, and jalapeno if using. Toss with the remaining oil. Add salt and pepper to taste, then spread out on the second parchment-lined baking sheet.
Roasting
- Place the sweet potato tray on the lower rack for 10 minutes, then rotate the tray. Add the tray of onions and peppers to the middle rack and bake both trays together for another 10–15 minutes, until the peppers and onions are tender.
- When the peppers and onions are done, the sweet potatoes should be done as well. Test to make sure they are fork-tender.
Finishing
- Combine the roasted sweet potatoes and vegetables together.
- Add lime juice to taste, and adjust salt and pepper.
Notes
- You can substitute olive oil or avocado oil for the coconut oil.
- Yellow onion works well as a substitute for red onion.
- Adjust the spice level by adding or omitting the jalapeno.
