Sweet Potato Home Fries

sweet potato home fries in a pan

 The Spruce Eats / Leah Maroney

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 servings
Yield: 1 pan

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 salt (divided)
  • 2 teaspoons ground black pepper (divided)
  • 2 tablespoons unsalted butter
  • 1 green bell pepper (diced)
  • 1 jalapeno (seeded and diced)
  • 1 shallot (minced)
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 450 F.

    sweet potato home fries ingredients displayed on a marble board
     The Spruce Eats / Leah Maroney 
  2. Toss the chopped sweet potatoes with 2 tablespoons olive oil, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon ground black pepper on a large sheet pan until they are totally coated with the spices and oil.

    sweet potato cubes tossed in olive oil and spices on a sheet pan
      The Spruce Eats / Leah Maroney
  3. Bake the sweet potatoes in the oven for 30 minutes, flipping them halfway through until they are golden brown, crisp on the outside, and soft on the inside.

    sweet potato cubes roasted on a sheet pan
     The Spruce Eats / Leah Maroney
  4. While the sweet potatoes are roasting, cook the vegetables. Add the butter and the remaining 1 tablespoon of olive oil to a large sauté pan and heat on medium-high heat. Add the green bell pepper, jalapeno, and shallot to the pan and sauté until golden brown and tender, about 10 minutes.

    jalapeno and bell peppers sauted in a pan
     The Spruce Eats / Leah Maroney
  5. Stir in the remaining 1 teaspoon smoked paprika, garlic powder, and coriander along with the cooked potatoes and remaining 1 teaspoon salt and 1 1/2 teaspoons pepper. Toss to disperse the spices evenly. Add more salt and pepper if needed.

    sweet potato home fries in a white skillet
     The Spruce Eats / Leah Maroney
  6. Serve immediately with your favorite breakfast foods.

Recipe Variations

  • 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 jalapeno 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.