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Roasted Sweet Potato Hash

Try this easy breakfast-for-dinner idea the next time you need a super easy and nutritious family dinner.
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 377kcal
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

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: 377kcal | Carbohydrates: 54g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 663mg | Potassium: 757mg | Fiber: 12g | Sugar: 11g | Vitamin A: 16227IU | Vitamin C: 6mg | Calcium: 107mg | Iron: 5mg