Sweet Potato Hash
Updated Jan 08, 2026
This easy Sweet Potato Hash is a one of my favorite breakfast recipes, but it would make a delicious side dish for any meal of the day!
The best sweet potato hash
This paleo sweet potato hash recipe is for all you sweet potato lovers! I almost never ate sweet potatoes growing up and now I can’t get enough of them.
⭐️Review⭐️
“This is a fantastic dish! Followed the recipe exactly and it turned out great. Great with an egg on top. I stored the leftovers and brought to work the rest of the week! Re-heats well.”
Not only are sweet potatoes now one of my favorite vegetables, but I especially love to eat them with my breakfast. I love cooking a batch of sweet potato hash to really elevate my morning scrambled eggs or make my own crispy potato breakfast burrito.
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.
Ingredients & Notes
The full recipe is at the bottom of this post, but here is a quick overview of what you need to make this hash.
- Sweet Potatoes (peeled and cubed): I do not recommend using frozen sweet potatoes for this recipe as they would be quite mushy and not get that same crispy edge texture.
- Yellow Onion: or any sweet and mild 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 into cubes. You will need around 6 cups worth of diced sweet potato cubes.
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 them with enough olive oil to coat (up to 1/3 cup). Toss it around well with your hands to cover all of the sweet potatoes with the oil and spices.
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 that 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.
Add your garlic and onion to a skillet with a teaspoon of olive oil, then cook it for 10-15 minutes, until browned and soft.
Recipe Tip
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.
How to Serve
- As a side dish: Serve this with an egg and sausage for breakfast, or as a main dish side for dinner! This would also make a delicious brunch addition.
- In a breakfast burrito: This hash would taste amazing stuffed inside of a breakfast burrito!
⭐️Review⭐️
“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.”
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
- 1/2 teaspoon pepper
- 2 teaspoons salt
- 1/2 teaspoon paprika
- 1/3 cup cup olive oil, or enough to coat the sweet potatoes
- 1 head of garlic, around 12-15 cloves, minced
- 1 medium yellow 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 the garlic powder, onion powder, thyme, pepper, salt, and paprika.
- Drizzle on enough olive oil to coat the sweet potatoes (up to 1/3 cup).
- Toss the mixture with your hands to combine the sweet potatoes with the oil and spices.
- Roast the sweet potatoes at 450 degrees for 55-65 minutes, stirring every 15-20 minutes, until crispy on the edges. Each time you stir the sweet potatoes, use a hard plastic spatula to scrape up any edges that have stuck to the pan. This is what gives them those crispy edges! Watch the sweet potatoes closely towards the end of cook time to avoid burning them.
- Once the 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 10-15 minutes on medium heat, stirring often, until soft and caramelized.
- Once the sweet potatoes have finished cooking, remove them from the oven and stir in the garlic and onion mixture before serving.
Loved this!
Amazing.
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!