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Home Recipes By Type Breakfast

Breakfast Sweet Potato Hash

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By: Diana Last updated on September 9, 2021

This post may contain affiliate links. Please read my disclosure policy.

This sheet pan sweet potato hash is packed with nutrients and deliciousness! Perfect for meal prep to enjoy for a savory breakfast or as a side to accompany any meal.

Scooping sweet potato hash from the sheet pan using a turner


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I’m always on the lookout for delicious savory breakfast ideas. And ever since I started making this sweet potato hash, it became a regular on our menu especially when I’m prepping food in advance.

This breakfast sweet potato hash is so versatile, easy to customize, packed with protein, and freezes so well.

A white bowl eith sweet potato hash, fresh avocado slices, and tahini dressing drizzle. With a fork on the side, and a kitchen tea towel in the background.

Sweet Potato Hash Ingredients

To make this sweet potato hash, you will need the following ingredients:

  • Sweet potato – washed, then peeled and cubed.
  • Chickpeas – either dried chickpeas that are presoaked, then cooked. Or a can of cooked chickpeas that is drained.
  • Onion – I usually use yellow onion for this sweet potato hash, but a red onion also works so well.
  • Bell peppers – I love roasted bell peppers, they’re so crunchy and they add so much color to the sweet potato hash.
  • Garlic – adds so much flavor! Either use garlic cloves and add them at the end of the cooking process or use garlic powder or granules to sprinkle over the veggies.
  • Olive oil, smoked paprika, salt, and pepper. You could also use fajita seasoning or taco seasoning for this.
Sweet potato hash ingredients

How to Make Sweet Potato Hash?

  • Start by prepping the ingredients. Peel and cube the sweet potato, peel and dice the onion, dice the bell peppers, and drain the chickpea can.
Sweet potato hash ingredients prepped
  • On a sheet pan, scatter the sweet potato, onion, bell pepper and chickpeas.
  • Drizzle with olive oil, and season with garlic powder, smoked paprika, salt and black pepper. Stir everything with a spoon until the vegetables are well coated in olive oil and seasoning.
  • Bake in the oven for 30-40 minutes at 200c (395f) flipping halfway through, or until the chickpeas are crispy and sweet potatoes are soft and golden.
  • Serve in bowls, top with tahini lemon dressing and sliced avocado.
Raw sweet potato hash on a sheet pan

Lemon Tahini Dressing

To make a simple lemon tahini dressing, in a medium bowl combine tahini paste with lemon juice and start whisking, then add cold water and keep whisking and adding water until you get a creamy and smooth consistency. Add a bit of salt, and if desired, you can add crushed garlic for a garlicky dressing.

This lemon tahini dressing is sooo good! I use it to drizzle over falafel, and even make a tomato tahini salad with it.

A close up shot of sweet potato hash with a drizzle of tahini dressing

Meal Prep

This sweet potato hash is one of my favorite meal prep meals. It’s so easy to prepare, healthy, can be stored in the fridge for up to 5 days and freezes so well.

If you’re looking for meal prep containers, then I recommend these glass containers. They are microwaveable, freezable, and oven free. They also have compartments that I love!

How to Freeze This Sweet Potato Hash

The reason why I love this sweet potato hash so much is that it freezes so well! Place in a freezer bag, or a freezer container and freeze for up to 3 months.

When you’re ready to use, reheat in the microwave for 7-8 minutes stirring halfway through. Or thaw in the fridge overnight, and the warm it up in the microwave or oven when you’re ready to eat.

Sweet potato hash with sliced avocado, lemon tahini dressing and sesame seeds. In a white bowl with a metallic spoon.

More Sweet Potato Recipes That You Should Try

  • Slow cooker sweet potato and butternut squash soup
  • Sweet potato curry

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
5 from 1 vote
(Click stars to rate!)

Sweet Potato Breakfast Hash

Prep Time: 5 minutes mins
Cook Time: 30 minutes mins
Author: Diana
Print Rate Recipe
This sheet pan sweet potato hash is packed with nutrients and deliciousness! Perfect for meal prep to enjoy for a savory breakfast or as a side to accompany any meal.
4 servings
This sheet pan sweet potato hash is packed with nutrients and deliciousness! Perfect for meal prep to enjoy for a savory breakfast or as a side to accompany any meal.

Equipment

  • sheet pan

Ingredients 

  • 1 sweet potato peeled and cubed
  • 1 onion diced
  • 1 bell pepper red, yellow, or red. Or a mix.
  • 1 can chickpeas drained
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Instructions 

  • On a sheet pan, scatter the sweet potato, onion, bell pepper and chickpeas.
  • Drizzle with olive oil, and season with garlic powder, smoked paprika, salt and black pepper. Stir everything with a spoon until the vegetables are well coated in olive oil and seasoning.
  • Roast in the oven for 30-40 minutes at 395°F (200°C) flipping halfway through, or until the chickpeas are crispy and sweet potatoes are soft and golden.
  • Serve in bowls, top with tahini lemon dressing and sliced avocado.

Notes:

  • You can add other vegetables such as carrots, broccoli, and red onion.
  • Changing the seasoning to fajita seasoning is also very delicious, great for a change!
  • If you run out of chickpeas or don’t like them, use kidney beans or black beans instead.
  • One portion of this sweet potato hash contains 3 WW points.

Nutrition Information

Calories: 84.04kcal, Carbohydrates: 11.95g, Protein: 1.35g, Fat: 3.72g, Saturated Fat: 0.52g, Sodium: 602.46mg, Potassium: 232.8mg, Fiber: 2.37g, Sugar: 3.86g, Vitamin A: 5788.52IU, Vitamin C: 40.8mg, Calcium: 16.07mg, Iron: 0.49mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

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  1. Rosemary says

    Posted on 10/25/19 at 15:51

    5 stars
    This is such a great idea for a healthy, savoury, vegetarian breakfast. Always on the look-out for recipes like this as I cook a lot of breakfasts!

    Reply

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