Sheet Pan Sweet Potato Hash
This sweet potato hash comes together quickly thanks to the sheet pan method and is perfect for meal prep!
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Breakfast
Cuisine: American
Servings: 4 servings
Author: Brandi Schilhab
- 1 pound of sweet potatoes peeled and chopped into 1/2 inch cubes
- 1/2 yellow onion chopped
- 1 red bell pepper chopped
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon ground black pepper
- 1 pound breakfast sausage - either bulk sausage or fully cooked links chopped into 1/2 inch pieces
- 1 tablespoon lemon juice
- 1/4 cup flatleaf parsley chopped
Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
Toss the chopped sweet potatoes, onion, and bell pepper with the olive oil, salt, and pepper, then spread across the pan and bake for 20 minutes.
After 20 minutes, pull the pan out of the oven, stir the mixture, then crumble the breakfast sausage over the sweet potatoes in 1/2-inch clumps. Return to the oven and bake for 20 minutes, until the sausage is browned and the sweet potatoes are fully cooked.
Stir in the lemon juice and parsley and serve!
This recipe can be kept in the refrigerator for 4-5 days or frozen for up to 5 months. To reheat, microwave for 90 seconds on high or bake in a 350°F oven for 10-15 minutes.
If using uncooked sausage, it may release a lot of fat depending on what you buy, simply drain any excess fat from the sheet pan and bake for an extra 5 minutes, if needed, to re-crisp.
Calories: 489kcal | Carbohydrates: 26g | Protein: 19g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 1078mg | Potassium: 773mg | Fiber: 4g | Sugar: 7g | Vitamin A: 17421IU | Vitamin C: 49mg | Calcium: 56mg | Iron: 2mg