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5
from 1 vote
Roasted Sweet Potato Hash
Try this easy breakfast-for-dinner idea the next time you need a super easy and nutritious family dinner.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dinner
Cuisine:
American
Servings:
4
Calories:
377
kcal
Author:
Amy Palanjian
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
US Customary
-
Metric
Instructions
Preheat the oven to 400 degrees F. Line a baking sheet pan with parchment paper.
Add the sweet potato, onion, chickpeas, oil, cumin, chili powder, and salt to a bowl. Toss to coat well.
Spread out into an even layer on a baking pan. Bake for 24-28 minutes or until the vegetables are soft.
Stir together the sour cream or yogurt and salsa.
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:
377
kcal
|
Carbohydrates:
54
g
|
Protein:
12
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
8
g
|
Sodium:
663
mg
|
Potassium:
757
mg
|
Fiber:
12
g
|
Sugar:
11
g
|
Vitamin A:
16227
IU
|
Vitamin C:
6
mg
|
Calcium:
107
mg
|
Iron:
5
mg