Sheet Pan Sweet Potato & Herb Hash

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4 from 2 votes

Sheet Pan Sweet Potato & Herb Hash

Prep Time35 mins

Cook Time55 mins

Total Time1 hr 30 mins

Course: Main Course

Servings: servings

Calories: 399kcal

Author: Kim Maes

Ingredients

3-4 large sweet potatoes , peeled and chopped into 1-inch cubes
2 yellow or red bell peppers , cut into 1-inch pieces
2 large carrots , peeled and cut into 1-inch pieces
1 large onion , chopped
1 cup baby bella or button mushrooms, left whole
4 cloves garlic , minced
3 tablespoons extra-virgin olive oil
1 teaspoon Himalayan sea salt
Freshly ground black pepper , to taste
¼ teaspoon paprika
3 sprigs fresh lemon thyme
6 slices bacon , chopped
4 cups curly kale, de-stemmed and chopped into 1-inch pieces
Fresh basil leaves , roughly torn, to taste
Freshly chopped chives , for garnish, to taste

US Customary - Metric

Instructions

Preheat the oven to 425°F. On a large rimmed baking sheet, toss sweet potatoes with peppers, carrots, onion, mushrooms, garlic, and oil. Season with salt, pepper, and paprika. Scatter thyme and bacon on top.
Bake until sweet potatoes are crispy on the outside and soft on the inside, about 45 minutes, shaking the pan halfway through. During the last 10 minutes of cooking, toss kale with the vegetable mixture.
Remove the pan from the oven and toss the vegetables with fresh basil leaves. Garnish with chives and serve.

Notes

You can substitute acorn or butternut squash for the sweet potatoes. You can also change up any of the other vegetables and herbs for an entirely new flavor combination using the same recipe method. Also, this can easily be made into a vegan meal by eliminating the bacon.

Nutrition