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With an easy method, this Sheet Pan Sweet Potato Hash is a simple breakfast-for-dinner idea that comes together super fast—so you can get the meal onto the table before hangry hits. This is such a versatile vegetarian meal—topping options galore!
Sweet Potato Hash
I love a good sheet pan meal—especially when I can be doing other things while it roasts away in the oven. This hash is perfect for weeknight meals and can be customized for your family. You can keep it simple, serve it topped with fried or hard cooked eggs, mix it up or deconstruct it.
Not one of my kids likes every single element of this meal, but when I serve it with a range of toppings (like anything you’d put onto a taco), everyone can find plenty of foods that they like.
Hooray for happy meals that I want to eat too!
TIP: This is an easy vegetarian dinner, but you could of course add more protein to it if you prefer.
Ingredients You Need
To make this recipe you need:
- Sweet potato
- Onion
- Chickpeas (often called garbanzo beans)
- Olive oil
- Cumin
- Chili powder
- Salt
- Toppings such as avocado, eggs, salsa, sour cream, cheese, hot sauce
TIP: If you dice the onion and the kids don’t want it, it’s easy to avoid when serving up their plates.
Step-by-Step Instructions
Here’s a look at how to make this recipe. Scroll to the bottom of the post for the full info.
- Peel and dice the sweet potato and onion.
- Rinse and drain the beans.
- Toss together in a bowl with the olive oil and spices.
- Roast on a sheet pan.
TIP: You can swap in cubes of butternut squash if you prefer.
Frequently Asked Questions
You could add a side of corn or fruit and call it good. Or add some plantain chips!
You could do diced chicken (it would cook in about the same time) or omit it entirely if you prefer and just roast the sweet potato and onion together.
I usually serve the components side-by-side so they can see what everything is, but it’s also fine mixed. The optional toppings can help make this more appealing to kids if they are not super enthused about beans.
Best Tips for Success
This post was first published January 2016.
Roasted Sweet Potato Hash
Try this easy breakfast-for-dinner idea the next time you need a super easy and nutritious family dinner.
Ingredients
- 2 medium sweet potatoes, peeled and diced (about 4 cups)
- 1 medium onion, peeled and diced (about 1 cup)
- 14.5 ounce can chickpeas (rinsed and drained)
- 3 tablespoons olive oil
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
Optional Toppings
- 1 avocado, diced
- 4-8 hard-cooked or fried eggs
- 1/2 cup sour cream or plain yogurt
- 1/2 cup pureed salsa
Instructions
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Preheat the oven to 400 degrees F. Line a baking sheet pan with parchment paper.
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Add the sweet potato, onion, chickpeas, oil, cumin, chili powder, and salt to a bowl. Toss to coat well.
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Spread out into an even layer on a baking pan. Bake for 24-28 minutes or until the vegetables are soft.
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Stir together the sour cream or yogurt and salsa.
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Serve the roasted veggies with the eggs, avocado, and the salsa sauce.
Notes
- Store leftovers in an airtight container for 3-5 days in the fridge. Heat through to serve.
- Top with optional toppings according to how you like it.
- Poke the sweet potato with a fork to make sure it’s done—it should be very soft.
- Add hot sauce, fresh cilantro, green onions, or any other flavor boosters to your own portion.
Nutrition
Calories: 377kcalCarbohydrates: 54gProtein: 12gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 663mgPotassium: 757mgFiber: 12gSugar: 11gVitamin A: 16227IUVitamin C: 6mgCalcium: 107mgIron: 5mg
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