Looking for a delicious and nutritious meal that comes together effortlessly? Look no further than this vibrant Sheet Pan Sweet Potato Hash with Eggs! Bursting with flavor and color, this dish is not only a feast for the eyes but also a wholesome way to kickstart your day or enjoy a hearty dinner. Imagine perfectly roasted sweet potatoes and bell peppers, topped with farm-fresh eggs, all made on a single sheet pan—less mess, more flavor! Whether you’re feeding a crowd or just craving a comforting meal, this recipe is sure to impress. Dive in to discover the secrets to making this irresistible dish that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 onion, diced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed sheet pan with parchment paper or lightly grease with cooking spray to prevent sticking.
- Wash and dice sweet potatoes into uniform 1/2-inch cubes to ensure even cooking. Chop red and green bell peppers into similar-sized pieces, and finely dice the onion.
- In a large mixing bowl, combine diced sweet potatoes, bell peppers, and onions. Drizzle with olive oil, then sprinkle paprika, salt, and black pepper. Toss ingredients thoroughly to ensure even seasoning and oil coating.
- Spread the vegetable mixture in a single, even layer on the prepared sheet pan. Avoid overcrowding to allow vegetables to roast and caramelize properly.
- Place the sheet pan in the preheated oven and roast for 20-25 minutes, stirring once halfway through to ensure even browning and prevent burning.
- Remove the sheet pan from the oven. Create four small wells in the vegetable mixture, spacing them evenly apart.
- Carefully crack one large egg into each well. Return the sheet pan to the oven and cook for an additional 5-7 minutes, or until egg whites are set and yolks are cooked to your desired consistency.
- Remove from oven and let rest for 2-3 minutes. Garnish with freshly chopped parsley for added color and fresh flavor.
- Serve directly from the sheet pan, ensuring each serving includes roasted vegetables and a perfectly cooked egg.
Tips
- Uniform Size Matters: To ensure even cooking, make sure your sweet potatoes and peppers are cut into uniform pieces. This will help them roast evenly and achieve that perfect caramelization.
- Don’t Skip the Parchment: Lining your sheet pan with parchment paper not only makes for easy cleanup but also prevents sticking, allowing your veggies to roast beautifully.
- Season Generously: Don’t be shy with the seasoning! A good sprinkle of salt, pepper, and paprika can elevate the flavors of the vegetables significantly. Taste and adjust before roasting for the best results.
- Egg Cooking Preference: Keep an eye on the eggs as they cook. If you prefer runny yolks, check them around the 5-minute mark. For firmer yolks, leave them in a little longer.
- Garnish for Freshness: A sprinkle of fresh parsley not only adds a pop of color but also enhances the dish's flavor. Feel free to experiment with other herbs like cilantro or chives for a different twist.
- Make It Your Own: This recipe is versatile! Feel free to add other veggies like zucchini or mushrooms, or even incorporate spices like cumin or chili powder for an extra kick.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 12g
Fat: 14g
Saturated Fat: g
Cholesterol: 190mg
