Easy and simple paleo sweet potato hash recipe with caramelized garlic and onions. You can’t go wrong with this easy crispy dish!
This paleo sweet potato hash recipe is for all you sweet potato lovers!
I don’t know about you, but I almost never ate sweet potatoes growing up.
I really only remember having sweet potato casserole at Thanksgiving.
Now sweet potatoes are one of my favorite vegetables to cook with any time of year!
My simple vegan breakfast hash recipe was a hit, so I used a similar method to make the most delicious sweet potato breakfast hash.
Sweet Potato Hash Ingredients
- sweet potatoes, peeled and cubed: I do not recommend using frozen sweet potatoes for this recipe.
- yellow onion: or any sweeter onion
- fresh garlic: not the jarred stuff. Fresh is best here.
- spices (garlic powder, onion powder, thyme, salt, pepper, paprika)
- olive oil: or any neutral oil, for roasting
How to make sweet potato hash
Step 1: peel and chop 2 – 3 large sweet potatoes (you will need around 6 cups worth of diced sweet potato).
Step 2: Place the sweet potatoes in a glass casserole dish, and sprinkle them with garlic powder, onion powder, thyme, salt, pepper, and paprika. Drizzle with olive oil to coat (up to 1/3 cup).
Stir it around well to cover all of the sweet potatoes.
Step 3: Roast in the oven at 450 degrees for 55 – 65 minutes, stirring 3 – 4 times.
Each time you stir the sweet potatoes, use a spatula to scrape up any edges that have stuck to the pan.
This will help make sure that the sweet potatoes get as crispy as possible!
Once the sweet potatoes are almost done, check them more often to make sure they do not burn.
Step 4: Once your sweet potatoes have about 15 minutes left, it’s time to make the caramelized garlic and onion.
You will be surprised at just how much depth of flavor is added just with a little fresh garlic and onion.
Next, add your garlic and onion to a skillet with a touch of olive oil, then cook it for 12 – 15 minutes, until browned and soft.
We want the garlic and onion to be caramelized but not burnt.
Stir often to avoid overcooking it too quickly.
Once your sweet potatoes have finished roasting, add the cooked garlic and onion to the casserole dish and stir to combine.
Your sweet potato hash is ready to serve!
This is the part where I just have to eat some straight out of the pan.
My only problem is stopping long enough to grab a plate!
Thanks to 450 degree roasting and a glass dish, you will get those yummy crispy bits on your sweet potatoes.
This is where all the flavor comes from!
Slow roasted is the way to go with potatoes.
This gives them so much flavor.
While sweet potatoes themselves won’t get totally crispy, those edges give this dish tons of flavor and texture.
What to serve with sweet potato hash
This sweet potato breakfast hash would be perfect served with my tofu scramble recipe for a hearty vegan breakfast.
It would also make a great side dish for dinner!
Such a delicious and easy to make addition to your breakfast!
If you try this recipe, be sure to leave a star rating below!
Looking for more delicious hash recipes?
Be sure to try this air fryer breakfast hash!
Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!
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Did you make this recipe? Be sure to leave a star rating below!
- 6 cups peeled and diced sweet potatoes (around 2 - 3 large depending on their size)
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1/2 teaspoon pepper
- 2 teaspoons salt
- 1/2 teaspoon paprika
- up to 1/3 cup olive oil
- 1 head of garlic (around 12 - 15 cloves), minced
- 1 medium onion, diced
- Preheat oven to 450 degrees
- Add diced sweet potatoes to a glass casserole dish
- Sprinkle sweet potatoes with garlic powder, onion powder, thyme, pepper, salt, and paprika
- Drizzle on olive oil to coat, up to 1/3 cup
- Toss to combine
- Roast at 450 degrees for 55 - 65 minutes, stirring 3 - 4 times to avoid burning
- Once sweet potatoes have about 15 minutes left to cook, add the minced garlic and diced onion to a skillet with 1 teaspoon of olive oil
- Cook garlic and onion for 12 - 15 minutes on medium heat, stirring often, until soft and caramelized
- Once sweet potatoes have finished cooking, remove from oven and add the garlic and onion mixture.
- Stir to combine
Amount Per Serving: Calories: 376Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 796mgCarbohydrates: 63gFiber: 9gSugar: 20gProtein: 5g