Breakfast Sweet Potatoes
These breakfast sweet potatoes are a great breakfast option, are tasty enough to be eaten on their own, or can used as a filling for breakfast tacos or a base for a flavorful potato hash!
Equipment
- Non-stick baking sheet OR silicone baking sheet OR air fryer
Ingredients
- 1 large sweet potato ~1.5lbs, peeled and cubed
- 1 tbsp flour sub oat flour for gluten free
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp paprika optional
- salt & pepper to taste
Instructions
- Preheat oven to 425 degrees, if you're using it.
- Peel and cube sweet potatoes, then parboil in boiling water for 4 minutes.
- Drain potatoes, reserving 1 tbsp of cooking water, and place potatoes in a medium mixing bowl. Add flour and desired spices, then toss the potatoes to coat them evenly.
- Bake in oven or air fryer (see directions below)
- Serve by themselves, with maple syrup/agave, add to sautéed veggies to make a great breakfast hash, or use them as an ingredient in Breakfast Tacos!
- Enjoy!
Oven
- Bake for 25-30 minutes until potatoes are golden brown.
Air Fryer
- Bake at 390 for 15-20 minutes, tossing them in the basket with the time still running every ~5 minutes, until golden brown.
Notes
Best eaten fresh, but stored in the fridge for up to 5 days.
Adapted From my Breakfast Potatoes recipe!