|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 5g||16%|
|Total Sugars 8g|
|Vitamin C 36mg||179%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These sweet potato home fries are crispy and the right balance of sweet and spicy—the perfect breakfast side to change up your weekend brunch game. We added a little kick to the potato dish with some diced jalapeno and smoked paprika. You can omit the butter for an easy paleo or Whole30 breakfast.
This is a great dish to prep ahead of time. Get all of the veggies chopped and seasoned the night before, then pop it in the oven in the morning. Serve them alongside your favorite eggs, toast, and bacon. You could also top the home fries with over-easy eggs and breakfast sausage crumbles for an easy breakfast bowl.
3 large sweet potatoes, scrubbed, peeled, and chopped into 3/4-inch pieces
3 tablespoons olive oil, divided
2 teaspoons smoked paprika, divided
2 teaspoons kosher salt, divided
2 teaspoons freshly ground black pepper, divided
2 tablespoons unsalted butter
1 pepper green bell pepper, diced
1 pepper jalapeño, seeded and diced
1 shallot, minced
1 teaspoon garlic powder
1 teaspoon ground coriander
Gather the ingredients.
Preheat the oven to 450 F. On a large sheet tray, toss chopped sweet potatoes with 2 tablespoons olive oil, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon ground black pepper.
Bake sweet potatoes for 30 minutes, flipping halfway through until they are golden brown and crisp.
While sweet potatoes are roasting, cook vegetables. Add butter and remaining 1 tablespoon of olive oil to a large sauté pan and heat on medium-high heat. Add green bell pepper, jalapeño, and shallot to pan and sauté until golden brown and tender, about 10 minutes.
Stir in remaining 1 teaspoon smoked paprika, garlic powder, and coriander along with cooked potatoes and remaining 1 teaspoon salt and 1 1/2 teaspoons pepper. Toss to disperse spices evenly. Add more salt and pepper, if needed.
- You don’t have to peel the sweet potatoes. It will save you time if you don’t peel them, but it will also change the texture of the dish.
- You can omit the jalapeño if you don’t care for spicy food. You can also skip seeding the peppers if you want the dish to be spicier.
- Feel free to add in other root vegetables likes carrots or parsnips to this recipe to continue to boost the flavor and nutrition.
- Cook the sweet potatoes in the upper part of the oven to ensure they get as crispy as possible.
- Serve with your favorite breakfast foods or use it as a side for pork chops or chicken cutlets.