In these Sweet Potato Home Fries, sweet potatoes and poblano peppers are tossed with spices and roasted. Perfect with a fried egg on top.

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I make a huge batch of sweet potato home fries, pop them into a Tupperware container (or templeware as my youngest used to call it). Then I reheat them in small batches for a week of breakfasts. It’s pretty brilliant because since no one in our home but me will consume sweet potatoes, they’re all mine. I have literally been frying up an egg and saddling these babies up next to it for a gluten free and healthy breakfast. I’m not even close to getting tired of them. 

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The sweetness of the sweet potato melds perfectly with spices like chili powder and cinnamon, to name a few, for a hearty hash that works with any meal of the day. Or just simply spoon some into a bowl and eat the deliciousness with a fork.

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After giving them a good washing; haphazardly peel six medium sweet potatoes. I like to leave a bit of skin on for some of those extra vitamins. Feel free to leave all the skin on, just give them an extra good scrub down.

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Next, trim off the ends and slice each potato lengthwise into planks.

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Then depending on their size, slice them in to sticks and then give them a dice.

 

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Next, throw all the diced sweet potatoes into a large bowl and then drizzle with 1 to 2 tablespoons of olive oil or enough to coat them.

 

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Then, measure and add in the tablespoon of chili powder and 1/2 teaspoon garlic powder (not garlic salt). Next measure 1/2 teaspoon of dried oregano into the palm of your hand and rub with your other directly over the bowl.

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And then, measure and add in the 3/4 teaspoon of parsley flakes, 1/8 teaspoon of cinnamon, 3/4 teaspoon kosher salt and then 1/4 teaspoon of coarse ground black pepper.

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Then remove the seeds from a medium poblano pepper or a jalapeño if you want some more pronounced heat. However, both are optional. We make these without the peppers all the time.

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Next, toss all of it together and divide it among two rimmed sheet pans.

Lastly, spread the sweet potato and poblano into an even layer and bake at 400° for 20-25 minutes or until fork tender. Then, rotate the pans half way to ensure even cooking. Bonus: no need to toss or flip these tots! Just allow the sweet potatoes to cool for 5 minutes so any potatoes that are stuck will release from the pan.

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Meanwhile slice up the light and dark green parts of three green onions and then chop up about two tablespoons of fresh cilantro.

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Finally, plate up the sweet potato home fries and then sprinkle them with the green onions and cilantro over top before serving.

Prepare to fall in love.

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These sweet potato home fires reheat nicely and even get extra yummy after sitting in the fridge.

Truthfully I most likely could eat this whole platter in one sitting, they are that good. However, my plans are to keep a container in my fridge at all times. Then I can enjoy these home fries throughout the week.

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Enjoy! And if you give this Sweet Potato Home Fries recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Sweet Potato Home Fries
Yield: 4-6 servings

Sweet Potato Home Fries

Sweet potatoes and poblano peppers are tossed in a spice-concoction of chili powder, cinnamon and oregano for a healthy, hearty and gluten free sweet potato home fries recipe.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 6 medium sweet potatoes, roughly peeled and diced
  • 1 medium poblano pepper, seeded and diced
  • 2-3 tablespoons of light olive oil (grapeseed or coconut oil would work fab too!)
  • 1 tablespoon chili powder
  • 3/4 teaspoon parsley flakes
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano, rubbed in palm
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 to 1/4 teaspoon cinnamon
  • 3 green onions, dark and light green parts only, sliced
  • 2 tablespoons chopped cilantro

Instructions

  1. Preheat oven to 400°.
  2. In a large bowl toss the diced potatoes and poblano with olive oil.
  3. Season with chili powder, parsley flakes, salt, pepper, garlic powder, oregano {rub in palm} and cinnamon. Toss to combine.
  4. Divide the sweet potatoes among two rimmed sheet pans and roast in the oven for 20-25 minutes. Rotate the pans halfway. Do not toss or flip the potatoes.
  5. Once fork tender remove and let cool for 5 minutes.
  6. Slide the sweet potatoes onto a platter or in a serving bowl and top with sliced onions and cilantro. Serve warm.
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