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Rosemary Sweet Potato Hash

Rosemary Sweet Potato Hash

Charlotte Hancey
Sweet potatoes are roasted with bacon, mushrooms, onions, and fresh rosemary to create a delicious healthy side dish. Goes well with chicken, salmon, pork or even a fried egg on top.
5 from 2 votes
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Side Dish
Servings 6


  • 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.


  1. For the bacon, you can use pre-cooked real bacon crumbles or freshly cooked bacon. 
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