This Sweet Potato Home Fries recipe is simple and scrumptious! Diced sweet potatoes, red onion and a poblano pepper are tossed in chili powder, garlic powder, oregano and cinnamon and roasted for a healthy, satisfying breakfast or brunch side. Serve as is or with sliced avocado and topped with a fried egg. Yields 5 cups or serves 6 (¾ cup) servings.
I’ve been obsessed with these sweet potato home fries for years.
The sweetness of the sweet potato is pure perfection with spices like chili powder, garlic powder, oregano and a little cinnamon. This slightly spicy and hearty hash is great for meal prep or for feeding a small crowd. I like to make a batch on Sunday and pop them into a Tupperware container (or templeware as my youngest used to call it). This way I can reheat them in small batches for a week of satisfying breakfasts.
It’s works out pretty great because I’m the only one who eats sweet potatoes, so they’re all mine! I have been frying up an egg to top this sweet potato hash, next to sliced avocado (obvi) for a healthy start to my morning.
And I’m not even close to getting tired of it.
To Make This Sweet Potato Hash You Will Need:
- sweet potatoes – Peel or leave unpeeled, it’s up to you. Just scrub and rinse really well.
- red onion – Lends a mild sweetness with bits of caramelization.
- poblano pepper – When roasted, they add a sweet, fruity flavor with subtle smokiness.
- avocado oil – Great for high temp cooking/roasting. Extra light olive oil can be substituted.
- chili powder – Depending on the brand use will determine how spicy this dish is.
- garlic powder – Lends garlic flavor that’s sweeter yet milder than fresh garlic.
- oregano – Lends earthy and slightly bitter flavor.
- cinnamon – Lends a distinct warm and woodsy flavor.
- kosher salt – Enhances the flavors in this dish.
- freshly ground black pepper – Adds some subtle bite and flavor.
- cilantro (fresh) – Adds a pop of color and bright herbaceous flavor.
Place a large, rimmed baking sheet in your oven and preheat both to 400°.
In a large bowl add 2 pounds diced sweet potato (diced about 1-inch in diameter), 1 red onion and 1 poblano pepper. I like to leave the skin on the sweet potato (just give it a really good scrub), but feel free to peel.
drizzle with 3 tablespoons of avocado oil.
Measure and add in 1 tablespoon of chili powder, 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 and crush them directly over the bowl. Lastly, measure and add in 3/4 teaspoon kosher salt and 1/4 teaspoon of coarse ground black pepper and 1/4 teaspoon of cinnamon.
Toss well to coat.
Once the oven and pan have preheated, use oven mitts to remove the pan and quickly spray with avocado oil (or extra light olive oil) spray. Quickly add spread the sweet potato mixture into an even layer in the hot pan. For crispier results divide among 2 pans.
Bake at 400° for 25 minutes, rotating halfway though, until the sweet potatoes are fork tender.
There is no need to toss or flip the potatoes! Just allow the sweet potatoes to cool for 5 minutes so any that are stuck will release from the pan.
Taste and season with more salt if desire and serve with fresh chopped cilantro.
I plate up 3/4 cup of sweet potato home fries and top with a seasoned fried egg, sliced avocado and sprinkle with more cilantro. But you can simply add it to a bowl and enjoy with a fork.
Prepare to fall in love.
How To Store Leftover Sweet Potato Home Fries:
Once cooled, transfer to an air-tight container and refrigerate or freeze.
How Long Will Sweet Potato Home Fries Last?
If store properly, the will last up to 5 to 6 days or 6 months in the freezer.
How To Reheat Leftover Sweet Potato Fries:
Simply microwave, add to a skillet or air fry until crispy or hot throughout.
Sweet Potato Home Fries
- 2 pounds sweet potatoes, diced into 1-inch pieces (peel or don't)
- 1 red onion, chopped
- 1 medium to large poblano pepper, seeded and diced
- 3 tablespoons avocado oil, or extra light olive oil
- 1 tablespoon chili powder
- 3/4 teaspoon kosher salt, plus more if desired
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano, rubbed in palm
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cinnamon
- 1 tablespoons finely chopped cilantro
- avocado oil spray, or extra light olive oil spray
- Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack)
- Slide a rimmed metal baking sheet onto the middle rack of your oven and preheat oven to 400°.
- In a large bowl toss the diced potatoes, red onion and poblano with avocado oil.
- Season with chili powder, salt, garlic powder, oregano (crushed in palm), black pepper and cinnamon. Toss to combine.
- Once the pan is preheated, remove and quickly spray with avocado oil or extra light olive oil spray. Quickly add and spread the sweet potato mixture evenly and roast on the middle rack for 25 minutes, rotating the pan halfway. Do not toss or flip the potatoes.For crispier results, try dividing among 2 pans.
- Once tender remove and let cool for 5 minutes.
- Transfer the sweet potatoes into a serving bowl or divide onto plates. Top with chopped fresh cilantro.
- Delicious served with sliced avocado and a fried egg on top.
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