Crispy Sweet Potato Hash Browns
The crispy sweet potato hash browns are baked in the oven instead of fried for a delicious sweet potato side dish. They make a nice change to regular hash browns and a delicious new way to cook sweet potatoes. They’re made with only FIVE essential ingredients and so easy to make.
Servings 6 servings
Calories 97kcal
Ingredients
- 4 cups sweet potatoes peeled and grated (about 1 pound or 2 medium sweet potatoes)
- 2 tablespoon all purpose flour
- ½ cup onion diced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon avocado or grapeseed oil
- Chopped parsley garnish
- Optional: Sour cream tahini sauce, or cashew cream, optional for serving
Instructions
- Preheat oven to 400° F.
- Combine the grated sweet potatoes, flour, onion, garlic powder, oil, salt and pepper in a bowl. Mix well until all the ingredients are well mixed.
- Spray a baking sheet tray with cooking spray or liberally brush with oil. Use a 3-inch ring and measure one packed ¼ inch cup of the sweet potato mixture into the ring directly onto the baking sheet.
- Use a spoon or your fingers to press down the grated sweet potatoes into the ring, particularly along the edges and making it as flat and even as possible. Remove the ring and continue forming the hashbrowns on the baking tray.
- When you’ve used up all the mixture. Place the baking tray in the preheated oven and bake for 15 minutes. Remove from the oven and flip over carefully using a spatula. Return the baking pan to the oven and cook for another 10 minutes.
Notes
This recipe makes about 12-14 hashbrowns using a 3-inch ring.
Flip gently and use a metal spatula. These crispy sweet potato hash browns will hold up once cooked but they are quite delicate. I found a metal spatula was easier for removing them from the tray and flipping them over.
DO NOT forget to spray your pan. They will stick and make flipping much more difficult.
Cook them directly on the pan and don’t use parchment paper. The sweet potato needs direct contact with the pan to crisp up and brown.
Don’t grate too large or too small. If the pieces are too thick or large they will not stick together. If they’re too small the texture after cooking will be mushy.
Don’t make the hash browns too thin. I found about a half-inch thickness before cooking was perfect. They will shrink and flatten out when cooked.
Cook in the lower or upper half of the oven, closer to the heat source.
Nutrition
Calories: 97kcal | Carbohydrates: 22g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 437mg | Potassium: 341mg | Fiber: 3g | Sugar: 4g | Vitamin A: 12584IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg
