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Roasted Sweet Potato Home Fries

Diced sweet potatoes roasted with peppers and onions are seasoned and roasted to perfection. Roasting these breakfast potatoes rather than cooking them on the stovetop allows to them to cook faster and more evenly.
Course Breakfast, Side Dish
Cuisine American
Diet Paleo, Whole30
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 177kcal
Author Lauren
Cost $3.50


  • 2 tablespoons extra virgin olive oil
  • 24 ounces sweet potatoes peeled and cut into ½-inch pieces
  • 1 cup diced yellow onion
  • 1 cup diced red bell pepper
  • 3 garlic cloves minced
  • ½ teaspoon smoked paprika
  • salt and pepper to taste


  • PREPARE: Preheat the oven to 425˚F and line a large baking sheet with parchment paper.
  • SEASON THE VEGETABLES: In a large bowl, combine the sweet potatoes, onion and bell pepper. Drizzle with the olive oil and sprinkle seasoning over the top. Toss the mixture to coat the potatoes evenly and distribute the peppers and onions.
  • ROAST THE VEGETABLES: Spread the seasoned potatoes on the prepared baking sheet and spread out evenly. Roast for 20 minutes in the middle of the oven, turning the vegetables with a spatula half way through.
  • SERVE: Once the potatoes are soft and crisp on the outside, remove from the oven and serve immediately.


Calories: 177kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 644mg | Potassium: 146mg | Fiber: 5g | Sugar: 8g | Vitamin A: 161IU | Vitamin C: 177mg | Calcium: 20mg | Iron: 4mg