Name: Sweet Potato Hash
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 1 ¾ pounds sweet potatoes (about 3 medium or 2 large), scrubbed clean and sliced into ¾″ pieces; 1 red bell pepper, sliced into ¾” squares; 1 small* yellow onion, sliced into wedges (see photos); 2 tablespoons extra-virgin olive oil; 1 teaspoon garlic powder; 1 teaspoon chili powder (optional); ½ teaspoon fine salt; Freshly ground black pepper, to taste

Ingredients

4 serv.

1 ¾ pounds sweet potatoes (about 3 medium or 2 large), scrubbed clean and sliced into ¾″ pieces
1 red bell pepper, sliced into ¾” squares
1 small* yellow onion, sliced into wedges (see photos)
2 tablespoons extra-virgin olive oil
1 teaspoon garlic powder
1 teaspoon chili powder (optional)
½ teaspoon fine salt
Freshly ground black pepper, to taste

Instructions

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1 Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper so the vegetables don’t stick.
2 Combine the prepared potatoes, bell pepper and onion. Drizzle the olive oil over the vegetables, then sprinkle the garlic powder, optional chili powder, salt, and several twists of freshly ground black pepper over them. Toss until they are evenly coated in olive oil, and no powdery spots from the garlic powder remain. Arrange them in an even layer on the sheet (it’s fine if the veggies are snug but if the veggies are on top of one another, you’ll need to split them across two pans, both lined with parchment paper).
3 Bake until the vegetables are tender and deeply golden on the edges, about 55 to 65 minutes, stirring every fifteen minutes for even browning. Discard any overly dark onion pieces, then serve as desired. Leftovers will keep for up to 5 days in the refrigerator. Gently warm in the microwave or oven before serving.