Growing up, I absolutely hated sweet potatoes. About 7 years ago I decided to try the paleo diet (that didn’t last long-ha). I was looking to add variety to my diet and decided to give sweet potatoes another chance. The idea to create this Rosemary Sweet Potato Hash came to me and I fell in love!
What’s not to love? The sweet potatoes are diced then roasted with bacon, onions, mushrooms, and loads of fresh rosemary. Definitely not the overly sweet version that was presented to me at holidays as a kid. I can get on board with this! I’m a huge fan of sweet potatoes now and love making my Taco Stuffed Sweet Potatoes as well.
This delicious dish goes perfectly with grilled chicken, fish, and even with a fried egg. I make it year-round but it is such a great addition to holiday spreads. I made it last year at Thanksgiving instead of Sweet Potato Casserole and didn’t miss the super sweet traditional side at all! I’d honestly rather save my calories for dessert or a cheesy appetizer.
Making Rosemary Sweet Potato Hash on Good Things Utah
I made my Rosemary Sweet Potato Hash on ABC4’s Good Things Utah and it was so fun to share. Everyone at the studio loved it! Watch me make it here.
Rosemary Sweet Potato Hash
- 2 lbs sweet potatoes, peeled and diced
- 1 cup onion (yellow, white or red), diced
- 8 oz button or baby bella mushrooms, sliced
- 4-6 slices bacon, cooked and crumbled
- 3 tablespoons fresh rosemary, chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt
- freshly ground black pepper, to taste
- 3 tablespoons olive oil
- Preheat oven to 400° F.
- Drizzle 1 1/2 tablespons olive oil on a large baking sheet. Add sweet potatoes and arrange in a single layer. Evenly add onions, mushrooms, bacon, rosemary, garlic powder, salt, pepper, and another drizzle of olive oil over the top.
- Bake for 20-25 minutes or until potatoes are tender. Stir to combine well and pour onto a platter or bowl to serve.
- For the bacon, you can use pre-cooked real bacon crumbles or freshly cooked bacon.