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 to 6 servings
Yield: 1 pan
Nutrition Facts (per serving)
199 Calories
11g Fat
24g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 199
% Daily Value*
Total Fat 11g 14%
Saturated Fat 3g 17%
Cholesterol 10mg 3%
Sodium 456mg 20%
Total Carbohydrate 24g 9%
Dietary Fiber 5g 16%
Total Sugars 8g
Protein 3g
Vitamin C 36mg 179%
Calcium 54mg 4%
Iron 1mg 7%
Potassium 560mg 12%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Steps to Make It

  1. Gather the ingredients.

    sweet potato home fries ingredients displayed on a marble board
     The Spruce Eats / Leah Maroney 
  2. 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.

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

    sweet potato cubes roasted on a sheet pan
     The Spruce Eats / Leah Maroney
  4. 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.

    jalapeno and bell peppers sauted in a pan
     The Spruce Eats / Leah Maroney
  5. 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.

    sweet potato home fries in a white skillet
     The Spruce Eats / Leah Maroney

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 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.