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.
Servings: 4
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.