Sheet Pan Sweet Potato Paleo Hash is simple to prepare and is perfect for a hearty, grain-free breakfast, side or dinner.
We're right in the middle of the Real Food Whole Life Challenge, and I've been brainstorming ways to add more veggies to every meal.
Since adding veggies is a part of the RFWL Challenge (and also part of the overall RFWL philosophy) I'm always looking for ways to squeeze them into recipes that are vibrant, nourishing, and (of course) delicious!
Lunch and dinner seem to be easier to get creative: throw a handful of spinach into a soup, chop some peppers for a stir-fry, or throw together a quick side salad.
Breakfast, on the other hand, can get a bit tricky.
I'm partial to a good good smoothie (this Revitalize Green Smoothie is one of my favorites) and of course, breakfast cookies (hello One-Bowl Blueberry Zucchini Breakfast Cookies) are always a good idea.
I've gotten many requests lately for a grain-free, paleo breakfast options (that don't include eggs) and this One-Pan Sweet Potato Paleo Hash is my answer to those requests.
It's packed with color, texture, and flavor, and can be made ahead and then gently reheated for a quick morning breakfast. It also makes an amazing side to roasted fish or meat.
Top it with a fried egg or some cooked sausage for extra protein and you have an easy dinner any night of the week. You really can't go wrong with this one. I hope you'll make it soon!
Now, let's make some Sheet Pan Sweet Potato Paleo Hash!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Skip the pecans or swap them for toasted pumpkin seeds for a nut-free option.
2 | Top the hash with a fried egg, or cooked chicken sausage to make it even more substantial.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Grain-Free, Vegetarian, Vegan, Paleo and Whole30 Friendly
Sheet Pan Sweet Potato Paleo Hash
2 pounds sweet potatoes, scrubbed and chopped into ½ inch pieces
4 tablespoons melted coconut or avocado oil (or oil of your choice), divided
½ teaspoon kosher salt, divided
1 small or ½ large yellow onion, chopped
2 medium apples (any kind), cored and chopped
1 pound crimini mushrooms, stems removed and thinly sliced
2 celery stalks, chopped
⅓ cup toasted pecans, roughly chopped
¼ cup naturally sweetened cranberries*
2 tablespoons freshly chopped sage (optional)
1. Heat the oven to 400F.
2. Place the sweet potatoes on a large, rimmed baking sheet. Drizzle with 2 tablespoons oil, sprinkle with ¼ teaspoon salt and toss to coat.
3. Place the onion, apples, mushrooms and celery on a second large, rimmed baking sheet. Drizzle with 2 tablespoons oil, sprinkle with ¼ teaspoon salt and toss to coat.
4. Place both pans in the oven and roast for 20 minutes. Remove from the oven, flip the sweet potatoes, and stir the onion-apple-mushroom-celery mixture.
5. Place both pans back in the oven and cook for an additional 20 minutes, or until everything is golden and cooked through.
6. Scrape the onion-apple-mushroom-celery mixture onto the pan with the sweet potatoes. Add the pecans, cranberries, and sprinkle with sage (if using). Toss everything together, and serve.
Makes 4-6 servings.
* Omit for Whole30.
I buy naturally (fruit juice) sweetened cranberries in the bulk section of my local natural foods market. If that's not an option for you, you can order a completely unsweetened, 1-lb bag here (worth it if you also want to have them on hand for other recipes and snacking). Or, you can go for apple juice sweetened cranberry (I love these or these for this recipe and for snacking). Of course, feel free to use regular sweetened cranberries if that's all you can find, the final results will still taste great and will only add a minimal amount of refined sugar.