Fries: Sweet Potato Home

This Sweet Potato Home Fries recipe is simple and tasty! Diced sweet potatoes, red onion and a poblano pepper are tossed in chili powder, garlic powder, oregano and cinnamon and roasted for a healthy, satisfying breakfast or brunch side. Serve as is or with sliced avocado and topped with a fried egg. Yields 5 cups or serves 6 (¾ cup) servings.

I’ve been obsessed with these sweet potato home fries for years.

The sweetness of the sweet potato is pure perfection with spices like chili powder, garlic powder, oregano and a little cinnamon. This slightly spicy and hearty hash is great for meal prep or for feeding a small crowd. I like to make a batch on Sunday and pop them into a Tupperware container (or templeware as my youngest used to call it). This way I can reheat them in small batches for a week of satisfying breakfasts.

It’s works out pretty great because I’m the only one who eats sweet potatoes, so they’re all mine! I have been frying up an egg to top this sweet potato hash, next to sliced avocado (obvi) for a healthy start to my morning.

And I’m not even close to getting tired of it.

For this Sweet Potato Hash Set out:

• sweet potatoes – Peel or leave unpeeled, it’s up to you. Simply scrub and rinse genuinely well.
• red onion – Lends a mild sweetness with bits of caramelization.
• poblano pepper – When roasted, they add a sweet, fruity flavor with subtle smokiness.
• avocado oil – Great for high temp cooking/roasting. Extra light olive oil can be substituted.
• chili powder – Depending on the brand use will determine how spicy this dish is.
• garlic powder – Lends garlic flavor that’s sweeter yet milder than fresh garlic.
• oregano – Lends earthy and slightly bitter flavor.
• cinnamon – Lends a distinct warm and woodsy flavor.
• kosher salt – Enhances the flavors in this dish.
• freshly ground black pepper – Adds some subtle bite and flavor.
• cilantro (fresh) – Adds a pop of color and bright herbaceous flavor.

In a large bowl add 2 pounds diced sweet potato (diced about 1-inch in diameter), 1 red onion and 1 poblano pepper. I like to leave the skin on the sweet potato (only give it a genuinely good scrub), but feel free to peel.

drizzle with 3 tablespoons of avocado oil.

Measure and add in 1 tablespoon of chili powder, 1/2 teaspoon garlic powder (not garlic salt). Next measure 1/2 teaspoon of dried oregano into the palm of your hand and rub with your other palm and crush them directly over the bowl. Lastly, measure and add in 3/4 teaspoon kosher salt and 1/4 teaspoon of coarse ground black pepper and 1/4 teaspoon of cinnamon.

Toss well to coat.

Once the oven and pan have preheated, use oven mitts to remove the pan and quickly spray with avocado oil (or extra light olive oil) spray. Quickly add spread the sweet potato mixture into an even layer in the hot pan. For crispier results divide among 2 pans.

Bake at 400° for 25 minutes, rotating halfway though, until the sweet potatoes are fork tender.

There is no need to toss or flip the potatoes! Only allow the sweet potatoes to cool for 5 minutes so any that are stuck will release from the pan.

Taste and season with more salt if desire and serve with fresh chopped cilantro.

I plate up 3/4 cup of sweet potato home fries and top with a seasoned fried egg, sliced avocado and sprinkle with more cilantro. But you can simply add it to a bowl and enjoy with a fork.

Prepare to fall in love.

How To Store Leftover Sweet Potato Home Fries:

Once cooled, transfer to an air-tight container and refrigerate or freeze.

How Long Will Sweet Potato Home Fries Last?

If store properly, the will last up to 5 to 6 days or 6 months in the freezer.

How To Reheat Leftover Sweet Potato Fries:

Simply microwave, add to a skillet or air fry until crispy or hot throughout.

Enjoy! And if you give this Sweet Potato Home Fries recipe a try, let me know! Snap a photo and tag me on twitter or instagram!