This roasted sweet potato hash is a delicious, filling vegetarian meal packed with veggies and protein from the chickpeas and fried eggs on top! Sponsored by the North Carolina SweetPotato Commission.
I’ve learned quite a few things about sweet potatoes since I started working with the North Carolina SweetPotato Commission, including that NC farmers produce nearly 60 percent of our country’s sweet potatoes. And did you know the correct scientific spelling is actually sweetpotatoes (one word)?
This summer, I was able to attend the North Carolina SweetPotato Commission’s Come to Our Table event in Raleigh, where I sat next to a fourth-generation sweet potato farmer, Jim Jones, and his wife, Barbara.
My appreciation for the sweet potatoes that I pick up at the grocery store year-round increased exponentially as Jim talked about his daily schedule, including waking up at 3 am to prepare his fields before his crew arrives.
Our meal included five courses of sweet potatoes, and I left inspired to create delicious new sweet potato recipes. So, I developed this roasted sweet potato hash as a basic recipe you can start with and make your own by using different veggies or adding other toppings.
Any way you make it, it’s hard to beat the delicious combo of roasted sweet potatoes and eggs!
I included a mix of root vegetables like sweet potatoes, carrots, and parsnips, plus a few less starchy veggies like Brussels sprouts and mushrooms. Chickpeas also add some great flavor and texture. For toppings, I use eggs (one or two per person) and goat cheese!
This roasted sweet potato hash couldn’t be simpler to make, but it does require spending a bit of time dicing vegetables. Fortunately, you can finish the bulk of the prep work in about 15 minutes if you’re a quick chopper or if you recruit a helper to speed up the process.
I typically make roasted vegetable medleys on two different pans since root vegetables take longer to cook than cruciferous ones, and I also chop root veggies into small pieces so they’ll cook more quickly.
Baking sheet #1 goes in the oven first with all of the hard root vegetables that take longer to cook.
While baking sheet #1 is in the oven, I prep baking sheet #2 with Brussels sprouts and mushrooms (quicker-cooking veggies) and chickpeas. You could use also use broccoli or cauliflower here on sheet #2. Fair warning: mushrooms release liquid while cooking that make it harder for other veggies to crisp up.
Baking sheet #2 goes onto the other oven rack when baking sheet #1 is halfway done.
Then, I always turn the broiler on for the last 2-3 minutes of roasting vegetables to add a nice crisp. Both baking sheets finish at the same time, and I toss all of the yummy vegetables together.
While the veggies are finishing cooking, I fry 1-2 eggs per person in a skillet with avocado oil over medium heat, cooking for about 2-3 minutes.
If you’re not a fan of sunny-side up runny yolks, you can cover your skillet with a lid to solidify the yolk, flip the egg, or lightly break the yolk right when you pour the egg into the skillet (my usual method, although not pictured here!). Alternatively, you could scramble eggs to go alongside your roasted sweet potato hash.
Add a sprinkle of goat cheese, and even some hot sauce and sliced avocado, and your healthy brunch or dinner is ready to go!
If you try this roasted sweet potato hash, feel free to let me know in a comment (with a star rating!) or take a photo and tag me @livbane on Instagram! I hope you enjoy!
Roasted Sweet Potato Hash with Fried Eggs
Baking Sheet #1
- 1 1/2 lbs sweet potatoes (about 2 medium), rinsed and dried
- 1/2 lb other root vegetables (carrots, parsnips, rutabaga etc.), rinsed and dried
- 1 medium red onion
- 1 Tbsp. avocado oil
- 1 tsp. each black pepper and salt
Baking Sheet #2
- 2 lbs cruciferous vegetables (whole or shaved Brussels sprouts, cauliflower, broccoli) and/or mushrooms, rinsed and dried
- 15 oz. can chickpeas, rinsed, drained, and dried
- 1 Tbsp. avocado oil
- 1/2 tsp. each black pepper and salt
- 6 eggs
- 2 Tbsp. avocado oil
- Crumbled goat cheese, avocado, salsa or salsa verde
Baking Sheet #1
- Preheat oven to 425 degrees. Line large rimmed baking sheet with parchment paper. Dice sweet potatoes and other root vegetables into 1/4 inch cubes and chop onion. Add vegetables to baking sheet, drizzle with oil, and sprinkle with salt and pepper. Place baking sheet on top oven rack and set timer for 40 minutes.
Baking Sheet #2
- While the first baking sheet is in the oven, line second large rimmed baking sheet with parchment paper. Cut whole Brussels sprouts in half and chop broccoli/cauliflower, if using, into medium florets. Slice mushrooms. Add vegetables and chickpeas to baking sheet, drizzle with oil, and sprinkle with salt and pepper.
- When 20 minutes remain on the first timer, place baking sheet #2 on the bottom oven rack for the final 20 minutes of cooking time.
- When timer ends, test vegetables to make sure they're almost soft enough and then turn broiler on for 2-3 additional minutes to crisp.
Fried Eggs & Toppings
- Heat medium or large skillet over medium heat. Once skillet is hot enough that a drop of water sizzles, add oil. Cook up to 2-3 eggs one at a time, leaving enough space between them so they don't touch. For sunny-side up eggs, cook for 2-3 minutes, until yolk is just set. (I often break the yolk right away).
- Serve plates or bowls of roasted veggies with 1-2 fried eggs on top, as well as a sprinkle of goat cheese, avocado slices, hot sauce, salsa or salsa verde, etc.
A Healthy Liv original recipe, loosely inspired by my roasted winter veggies recipe
Other sweet potato recipes you may enjoy: