Peel sweet potatoes and cut into ¼” diced pieces. Cut bell pepper and onion into medium diced pieces slightly larger than the sweet potatoes.
Place the sweet potatoes and veggies in a bowl, add the oil, garlic powder, paprika, salt and pepper. Toss with a spoon so the oil and spices coat all the veggies.
Transfer to a well sprayed or oiled sheet pan. Place in the oven and bake for 25-30 minutes or until the sweet potatoes are tender. Stir at least once or twice during cooking time.
Tips for Best ResultsCut the onions and bell pepper in similar sized pieces so they all cook in about the same amount of time.Cut the sweet potatoes into smaller pieces than the onions and bell pepper (half the size) so they cook evenly. The smaller the sweet potatoes are cut, the quicker they cook.Move the sweet potatoes around during the cooking every once in a while so they brown on all sides.Variations for Sweet Potato Hash FlavorsHere are some of my favorite variations:
Spice it up: Add a sliced or diced jalapeno or other spicy pepper in with potatoes and other veggies.
Spicy and smoky: Blend up the olive oil and a chipotle pepper with adobe sauce. Add to the sweet potatoes, bell pepper and onions along with salt, pepper and garlic powder.
Soy ginger: Add 1 tablespoon of ginger and 1 tablespoon soy sauce. Then replace 1 tablespoon olive oil with sesame oil. Keep everything else the same.
Fresh herb: Add fresh thyme and fresh rosemary to the mix. I suggest starting with 1-2 teaspoons of each.
Chile lime: Add 1-2 teaspoons chile powder and the juice of one lime along with the other ingredients in the recipe to the sweet potatoes.