Sheet-Pan Sweet Potato and Pepper Hash

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A hearty breakfast hash with caramelized sweet potatoes and bell peppers, perfect for post-Whole30 energy restoration. This american-inspired whole30 ready in about 40 minutes pairs sweet potato, red bell pepper, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 215 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 medium (about 1 lb) sweet potato
• 1 medium red bell pepper
• 1/2 medium yellow onion
• 2 tbsp olive oil
• 2 cloves garlic
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Peel and dice sweet potatoes into 1/2-inch cubes, then toss with 1 tbsp olive oil, sea salt, and black pepper.
2. Step 2: Slice bell pepper into thin strips and finely chop onion. Heat remaining 1 tbsp olive oil in a large oven-safe skillet over medium heat, add onion and bell pepper, and sauté for 4 minutes until softened and edges start browning.
3. Step 3: Add sweet potato cubes to the skillet, spreading in an even layer. Scatter garlic cloves over the top and bake for 25 minutes, stirring once halfway through, until potatoes are tender and edges are crisp.