Sun-Drenched Sweet Potato Hash

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Golden roasted sweet potatoes with caramelized onions and smoky paprika, ideal for weekend brunch. This american-inspired breakfast (vegan, gluten-free) ready in about 45 minutes combines Sweet potatoes, Red onion, Olive oil into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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, peeled and diced into 1/2-inch cubes Sweet potatoes
• 1 medium, thinly sliced Red onion
• 3 tbsp Olive oil
• 1 tsp Smoked paprika
• 2 cloves, minced Garlic
• 1 tsp, fresh or dried Thyme
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 large diced sweet potatoes with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
2. Step 2: Roast for 20 minutes, then flip the potatoes and add 1 medium thinly sliced red onion to the sheet.
3. Step 3: Return to oven and roast for 15 more minutes until potatoes are fork-tender and onions are caramelized.
4. Step 4: While roasting, heat 1 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Once potatoes are done, transfer to the skillet with garlic, add 1 tsp fresh thyme, and toss to combine. Cook for 2 more minutes until heated through and flavors meld.