Sheet Pan Sweet Potato Hash Easy And Versatile

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. (You may also like Chicken Nuggets with Sweet Potato, Sweet Potato Tacos, or Sweet Potato Hummus.)

Ingredients You Need

To make this Sheet Pan Sweet Potato Hash recipe you need: Sign up for our email updates to get tips and ideas sent to your inbox.

Sweet potato: I typically use orange-flesh sweet potato, which are also called garnet yams. Onion: Any color works here. 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 Sheet Pan Sweet Potato Hash recipe. Scroll to the bottom of the post for the full info. TIP: You can swap in cubes of butternut squash if you prefer.

How to Store

Store leftover Sweet Potato Hash in an airtight container for 3-5 days in the fridge. Heat through to serve.

Best Tips for Success

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.

I’d love to hear your feedback on this recipe if you try it, so please comment and rate it below!