Sweet Potato Orange Hash (Printable)

A colorful baked hash with sweet potatoes, oranges, and vegetables for a hearty morning meal.

# What You Need:

→ Vegetables & Fruit

01 - 2 large sweet potatoes, peeled and diced
02 - 1 red bell pepper, diced
03 - 1 small red onion, diced
04 - 2 medium oranges, peeled, segmented, and cut into chunks
05 - 2 cups baby spinach leaves

→ Seasonings

06 - 2 tablespoons olive oil
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Optional Toppings

12 - 4 large eggs
13 - 1/4 cup feta cheese, crumbled
14 - 2 tablespoons fresh cilantro or parsley, chopped

# How-To Steps:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, combine diced sweet potatoes, red bell pepper, and red onion. Drizzle with olive oil and sprinkle with smoked paprika, cumin, garlic powder, salt, and black pepper. Toss thoroughly to coat all vegetables evenly.
03 - Spread seasoned vegetables evenly on the prepared sheet pan. Roast for 20 minutes, stirring halfway through cooking.
04 - Remove pan from oven. Add orange segments and baby spinach, stirring gently to combine with roasted vegetables.
05 - If using eggs, create 4 small wells among the vegetables and crack one egg into each well.
06 - Return the pan to the oven and roast for an additional 8 to 10 minutes until sweet potatoes are tender and eggs reach your preferred doneness.
07 - Remove from oven. Sprinkle with feta cheese and fresh herbs immediately before serving.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means less cleanup and more time enjoying your coffee.
  • The sweet potatoes get impossibly tender while the edges caramelize, and the orange juice mingles with all those roasted vegetables in the most unexpected way.
  • You can have this ready in under 45 minutes, making it perfect for weekend brunch or a lazy weekday morning.
  • It's naturally vegetarian and gluten-free, but hearty enough that nobody will miss meat.
02 -
  • Cut your vegetables roughly the same size or the smaller pieces will burn while the larger ones are still raw; I learned this the hard way the first time.
  • Don't skip stirring halfway through the first roast, because heat on sheet pans is never perfectly even, and you want caramelization, not char.
  • Add the oranges and spinach after the first 20 minutes, not before, or the citrus juice will prevent browning and the spinach will turn to slime.
03 -
  • Preheat your sheet pan alongside the oven for five minutes before adding vegetables; this jump-starts the browning process and saves you time.
  • If your oven runs hot, start checking the vegetables at the 18-minute mark rather than waiting the full 20, because ovens are temperamental and nobody wants burnt edges.
  • Feta and eggs are both optional, but if you're keeping this meal vegetarian, they're what make it feel substantial and complete.
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