In these Sweet Potato Home Fries, sweet potatoes and poblano peppers are tossed with spices and roasted. Perfect with a fried egg on top.
I love making 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.
The sweetness of the sweet potato melds perfectly with spices like chili powder and cinnamon 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.
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.
Next, trim off the ends and slice each potato lengthwise into planks.
Then depending on their size, slice them in to sticks and then give them a dice.
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.
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 palm directly over the bowl.
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.
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.
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.
Meanwhile slice up the light and dark green parts of three green onions and then chop up about two tablespoons of fresh cilantro.
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.
These sweet potato home fries 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.
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!
Sweet Potato Home Fries
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
- Preheat oven to 400°.
- In a large bowl toss the diced potatoes and poblano with olive oil.
- Season with chili powder, parsley flakes, salt, pepper, garlic powder, oregano {rub in palm} and cinnamon. Toss to combine.
- 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.
- Once fork tender remove and let cool for 5 minutes.
- 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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THANK YOU in advance for your support!
This is an amazing idea – love the sound of this with a fried egg! I bet it would taste great with some grilled chicken and quinoa too!
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This recipe sounds so fabulous and so easy! I’m always looking for new sweet potato recipes and could see myself eating these home fries with just about any meal. Thanks for sharing!
This is AWESOME. My husband and I can’t get enough sweet potato these days. Making this asap.
Commeeeee to Mama!!!
Love the herb/spice combination! Any idea what total weight of potatoes you used?
Oh yeah! I definitely want to put an egg on that. Yum!
Doooo it! 😉
Our new favorite way to eat sweet potatoes!! Love this recipe, have made it twice and will keep making!! Makes for an amazing breakfast with my eggs!
Can you skip that Poblano Pepper? What can I substitute?
This sounds great, and I can’t wait to try it. I was looking for a good substitution for the potato home fries I was making since I know sweet potatoes are better for you. FYI – if the author or anyone else is interested my Indian – breakfast version of this is to substitute indian spices for this (cumin, coriander, turmeric) for the sweet potatoes. Then on the stove I fry up all the aforementioned spices, plus minced garlic, ginger, mustard seed and curry masala, then add sliced onions, tomatoes and spinach. Once that’s almost cooked, and the sweet potatoes are almost done, I poach of couple of eggs. Plate with the sweet potatoes home fries on the bottom, curried tomato-spinach mixture on top of that, followed by the poached eggs which I garnish with some fresh coriander chutney. DELISH.
I’m so trying your variation Shantha, it sounds amazing!
Whoa :0 that looks totally amazing!!! I’m going to try this once I have the time. I bet it would go great with Chicago style hot dogs. Make em’ spicy to go with the sweetness of the sweet potato dish.
Thanks, Kat!
Currently eating these with a fried egg- it’s delicious! Didn’t have peppers or cilantro around, but just the potatoes themselves are great. And just placing them on a cookie sheet in the oven is such an easy way to cook them- these are gonna be my new go-to!
I’m so happy to hear it, Katie!
This looks so beautiful and I love the flavors going on. Thanks for sharing!
Thank you Tori!
Definitely gonna try this! How long do they keep in the fridge? And how do they freeze? My plan is to make breakfast burritos (scrambled eggs & these fries) and freeze for a quick grab and go breakfast. Thoughts?
They keep about 5 day in the fridge and freezer wonderfully. Enjoy!
Tried it! (without the pepper) SO yummy!! Got breakfast for me today and five servings in the freezer to grab & go all week! Thank you!
Hi, is there any nutrition info on this?
Hi Miwa! Thank you for reaching out! I’ve just updated the recipe card to include the nutritional information. Enjoy!
This recipe was a part if out Easter Brunch.
Everyone loved them!! I followed the recipients but added a bit of extra garlic powder and some red pepper flakes .. FANTASTIC!! Great blend of spices for sweet potatoes…I am going to add some “heat” when making them for myself..Looking forward to that!!! Thanks for a wonderful sweet potato recipie!!