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MEL'S EASY KITCHEN

Roasted Sweet Potato Hash with Garlic and Onion

Roasted sweet potato cubes are tossed with sautéed onion and garlic for a savory vegetable side.
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Meal: Side Dish
By: Melanie

Equipment

  • Knife and cutting board
  • Measuring cups and spoons
  • Rimmed baking sheet
  • Mixing bowl

Ingredients

  • 6 cups peeled diced sweet potatoes
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 2 tsp salt, or to taste
  • 1/2 tsp paprika
  • 1/3 cup olive oil, or enough to coat potatoes
  • 1 head garlic (12–15 cloves), minced
  • 1 medium onion, diced
  • 1 tsp additional olive oil, for the skillet

Instructions

  • 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 per serving

Calories: 253kcal | Carbohydrates: 32.5g | Protein: 3.1g | Fat: 12.9g | Fiber: 4.8g

Notes

This is a vegetable side dish without eggs, distinct from the egg-and-sweet-potato breakfast hash already on the site.
Inspired by Joy Shull.
Estimated nutrition is for one of 6 equal portions.
Storage: 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.