Roasted Sweet Potato Hash with Garlic and Onion
Roasted sweet potato cubes are tossed with sautéed onion and garlic for a savory vegetable side.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Peeled diced sweet potatoes, head garlic and onion form the base of this recipe.
- A savory hash option. Cut the ingredients as directed so the pieces cook at a similar rate.
- A defined yield. The card makes 6 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Knife and cutting board
- Measuring cups and spoons
Ingredient notes
- Prepare before you start. Measure peeled diced sweet potatoes, head garlic and onion and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Roasted Sweet Potato Hash with Garlic and Onion
Ingredients
Method
- Heat the oven to 450°F. Toss sweet potato cubes with powdered seasonings and enough oil to coat. Spread in a suitable ovenproof roasting dish.
- Roast for about 55–65 minutes, turning several times, until tender with browned edges. Smaller cubes may finish sooner.
- During the final 15 minutes, soften minced garlic and onion in the remaining teaspoon oil over moderate heat, stirring frequently to prevent burning. Fold into the roasted potatoes.
Nutrition
Notes
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Let us know how it was!Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Serve after the eggs or hash reach the doneness described in the method. Toast, fruit, and other sides are separate additions unless listed.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Should I weigh ingredients before or after cooking?
Use the stage written next to each ingredient. Raw, cooked, drained, and dry weights are different; keep that distinction when measuring a portion or using the nutrition estimate.
What are the calories and macros per serving?
One serving provides an estimated 253 calories, 3.1 g protein, 32.5 g total carbohydrate, 12.9 g fat and 4.8 g fiber. One serving is 1/6 of the finished recipe.
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