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Roasted Sweet Potato Hash

Amy Palanjian
Try this easy breakfast-for-dinner idea the next time you need a super easy and nutritious family dinner.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine American
Servings 4
Calories 377 kcal


  • 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


  • 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.


  • 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. 


Calories: 377kcalCarbohydrates: 54gProtein: 12gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 663mgPotassium: 757mgFiber: 12gSugar: 11gVitamin A: 16227IUVitamin C: 6mgCalcium: 107mgIron: 5mg
Keyword healthy hash recipe, sweet potato hash
Did you make this recipe?Rate in the comments and tag @yummytoddlerfood on IG!