Easy Sheet Pan Sweet Potato Hash & Eggs

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with a higher smoke point.

eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides a plant-based protein option.

avocado

🥗Healthier: mashed avocado

💰Cheaper: sour cream

Sour cream offers a creamy texture at a lower cost.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried herbs

Dried herbs are more economical and have a longer shelf life.

Preheat the oven to 425°F (220°C).

Cut sweet potatoes into equal-sized cubes and spread them on a half-sized baking sheet.

Drizzle sweet potatoes with olive oil and toss to coat evenly using a spatula.

Add chopped red bell pepper to the sweet potatoes on the baking sheet.

Sprinkle sea salt over the sweet potatoes and red bell pepper.

Bake in the preheated oven for about 25 minutes, stirring occasionally to ensure even cooking.

After 25 minutes, create wells in the sweet potato mixture for the eggs.

Crack 6 eggs into the wells of the sweet potato hash.

Return the baking sheet to the oven and bake for an additional 10-12 minutes, until the egg whites are set.

Remove from the oven and sprinkle cracked black pepper and chopped scallions on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens