Oven-Baked Sweet Potato Hash with Bell Peppers and Sausage

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

Chunks of sweet potato and colorful bell peppers baked with seasoned chicken sausage for a hearty, compliant breakfast or brunch. This American-inspired Whole30 recipe (gluten free), ready in about 40 minutes, pairs sweet potatoes, chicken sausage links, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large (about 1 lb), peeled and cut into 1/2-inch cubes sweet potatoes
• 4 links (about 12 oz), sliced into 1/2-inch rounds chicken sausage links
• 1 medium, diced red bell pepper
• 1 medium, diced yellow bell pepper
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 peeled and cubed large sweet potatoes with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp sea salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Add 4 sliced chicken sausage links and 1 diced red bell pepper plus 1 diced yellow bell pepper to the bowl. Toss gently to combine.
3. Step 3: Spread mixture evenly on a large rimmed baking sheet in a single layer. Bake for 25-30 minutes, stirring halfway through, until sweet potatoes are tender and edges are caramelized.
4. Step 4: Remove from oven and sprinkle with 2 tbsp chopped fresh parsley before serving warm.