Sweet Potato Hash Recipe
on Jun 30, 2019, Updated Apr 16, 2024
Easy sweet potato hash recipe with caramelized garlic and onions. A delicious addition to breakfast or easy side dish!
This sweet potato hash is a family favorite!
Roasted sweet potatoes are baked to perfection and tossed with fresh garlic and caramelized onion for an irresistible side 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!
I love a batch of roasted sweet potatoes in enchiladas, or as a hash to go with my breakfast which is where this recipe comes in.
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 â…“ cup). Stir it around well to cover all of the sweet potatoes.
Step 3: Roast the sweet potatoes 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 be delicious alongside my egg muffin cups. Or try it as a dinner side dish!
Such a delicious and easy to make addition to your breakfast!
Be sure to pin this recipe for later and follow Build Your Bite on Pinterest for all the latest delicious recipes!
Sweet Potato Hash
Ingredients
- 6 cups peeled and diced sweet potatoes, around 2 – 3 large sweet potatoes
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme
- ½ teaspoon pepper
- 2 teaspoons salt
- ½ teaspoon paprika
- â…“ cup cup olive oil, or enough to coat the sweet potatoes
- 1 head of garlic, around 12 – 15 cloves, minced
- 1 medium onion, diced
Instructions
- Preheat the oven to 450 degrees
- Add the peeled and diced sweet potatoes to a glass casserole dish
- Sprinkle the sweet potatoes with garlic powder, onion powder, thyme, pepper, salt, and paprika
- Drizzle on enough olive oil to coat, up to â…“ cup
- Toss to combine the sweet potatoes with the oil and spices
- Roast the sweet potatoes at 450 degrees for 55 – 65 minutes, stirring 3 – 4 times to avoid burning, until crispy on the edges
- 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 the garlic and onion for 12 – 15 minutes on medium heat, stirring often, until soft and caramelized
- Once the sweet potatoes have finished cooking, remove them from oven and stir in the garlic and onion mixture before serving
Fantastic recipe! The whole family loved this! Thanks so much for sharing. 🙂
So glad you enjoyed it!
This was really great stuff! My substitutions were red onion, 4 hot Louisiana sausage and green pepper. I browned the potatoes in a hot skillet then in the microwave for 5 minutes to cook through then back in the skillet with the vegetables and the sausage (cut into quarters). Topped it off with eggs over easy (for him) and over hard (for me). He loved it!
So glad you enjoyed the recipe!
Just tried this out for a dinner side last night with ribs. It was by far the most simple, tasty non sweetened sweet potato recipe I’ve come across. I doubled it, there were 4 of us, so six large potatoes, and there was about a cup left. Will make again.
So glad you enjoyed the recipe!
This is my go-to sweet potato breakfast or snack recipe. This time I will be trying it in the air fryer for more crisp. I am also going to add some purple potatoes. Thanks again for the yummy recipe.
So glad you enjoyed the recipe!
I use this sweet potato hash as a base in my power bowls. I add other roasted veggies like cauliflower, broccoli, and red onions on top and a bit of chicken with a teriyaki glaze. Top all with a few bites of fresh avocado and green onions. All the flavors are so yummy together.
Yum! That sounds amazing!