Sweet Potato Breakfast Potatoes
Sweet Potato Breakfast Potatoes are diced small and roasted until crispy with a simple blend of pantry spices. This easy, meal-prep-friendly side comes together in about 30 minutes and reheats well all week long.
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I’ve been making some version of breakfast potatoes every single week for most of my adult life. They’re one of the first things I learned to meal prep, and I still lean on them constantly. My Make-Ahead Breakfast Potatoes are in regular rotation, as are these Sweet Potato Breakfast Potatoes when I want to mix things up.
Sweet potatoes are peeled, diced small, and roasted the exact same way I roast my classic breakfast potatoes with no extra vegetables to chop. These make a great breakfast side dish and are great to make as part of your weekly meal prep to enjoy throughout the week.
Beyond breakfast, this is one of those recipes I make in bigger batches because it’s so versatile. Toss the leftovers with black beans for a filling in burritos, enchiladas, or a taco or grain bowl.
A few notes from my kitchen before you get started:
- Don’t crowd the pan. Sweet potatoes release more moisture than other types of potatoes as they roast, and an overcrowded sheet pan will steam them instead of crisping the edges. Use two pans if needed.
- Cut evenly. Aim for consistent ½-inch cubes so everything finishes cooking at the same time. Use the sharpest knife you have, as sweet potatoes also are more firm than other potato varieties.
- Don’t over-bake. Sweet potatoes go from crispy to mushy fast once they pass done. Start checking a few minutes before the timer goes off.
Ingredients You’ll Need
The full ingredient list with measurements is in the recipe card below. But these sweet potato breakfast potatoes only require 2 large sweet potatoes, olive oil, and a handful of pantry spices, including salt, pepper, smoked paprika, and garlic powder.
How to Make Sweet Potato Breakfast Potatoes
This is an easy peel, toss, and bake recipe meant to be served as a side dish. Full step-by-step directions with exact timing are in the recipe card below. Here’s a brief overview.
Peel and dice the sweet potatoes into even pieces, then toss them with olive oil and the spice blend right in the mixing bowl.
Spread everything out on a parchment-lined sheet pan in a single layer, giving the pieces room to breathe so they roast instead of steam.
Partway through baking, give the potatoes a toss and redistribute them on the pan. This second half of roasting is where the edges really crisp up and caramelize. Watch closely, so you don’t overcook them or they can become mushy.
Serving Suggestions & Storage
These breakfast potatoes are endlessly versatile. Here are a few of my favorite ways to serve them:
- For breakfast: Serve alongside eggs however you like them, or pair with my Asparagus Frittata or a quiche.
- For meal prep: Toss with black beans and serve in warm tortillas for burritos, enchiladas, or add them to taco bowls throughout the week.
- For dinner: Serve as a simple side with roasted salmon or your protein of choice.
If you’re looking for a stovetop method instead, try my Sweet Potato and Potato Hash. It offers the same crispy, seasoned spuds, made entirely in a skillet.
Storage: Let the potatoes cool completely, then store in an airtight container in the refrigerator for up to a week. Reheat in a skillet, air fryer, or microwave for serving.
Sweet Potato Breakfast Potatoes
Ingredients
- 2 pounds sweet potatoes, peeled and diced into ½-inch cubes (about 2 large)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
Instructions
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Add diced sweet potatoes to a large bowl.
- Add spices and olive oil. Toss until well coated.
- Spread mixture in a single layer on the prepared baking sheet. Place on the middle rack and bake for 18 to 20 minutes.
- Toss potatoes and evenly redistribute on the pan. Return to the oven for an additional 12 to 15 minutes, until potatoes are tender and edges are just crispy but not burnt.
- Serve immediately, or let come to room temperature and store in an airtight container in the refrigerator for reheating throughout the week.
Notes
- Don’t let potatoes get too crowded on the pan, or they will steam. If needed, prepare two baking sheets with parchment paper, and rotate pans when you toss the potatoes after the first 18 to 20 minutes.
- Try adding additional seasonings, like dried oregano, thyme, or rosemary, for variations of flavor.
- I prefer to peel sweet potatoes, but you can leave the peel on if you like. Wash the potatoes well before dicing.
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