Sheet Pan Maple-Glazed Bacon and Sweet Potato Hash

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A savory-sweet sheet pan brunch hash featuring thick-cut bacon and cubed sweet potatoes glazed in maple syrup, roasted until caramelized. This american-inspired brunch (gluten free) ready in about 40 minutes pairs cut into 1-inch pieces thick-cut bacon, medium, diced red bell pepper, small, diced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 8 slices, cut into 1-inch pieces thick-cut bacon
• 2 medium (about 1 lb), peeled and diced into 1/2-inch cubes sweet potatoes
• 1 medium, diced red bell pepper
• 1 small, diced red onion
• 2 tbsp maple syrup
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 tsp, chopped fresh thyme

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 1 lb diced sweet potatoes, 1 diced red bell pepper, 1 small diced red onion, and 8 slices of thick-cut bacon cut into 1-inch pieces.
2. Step 2: Drizzle 1 tbsp olive oil and 2 tbsp maple syrup over the mixture. Sprinkle 1/2 tsp smoked paprika, 3/4 tsp salt, and 1/4 tsp black pepper. Toss thoroughly to coat everything evenly.
3. Step 3: Spread the mixture in a single layer on a rimmed baking sheet. Roast in the oven for 25-30 minutes, stirring halfway through, until sweet potatoes are tender and bacon is crisp and caramelized.
4. Step 4: Remove from oven, sprinkle 1 tsp chopped fresh thyme over the hash, and toss gently before serving warm.