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Plants Not Plastic

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!
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Prep Time 5 minutes
Cook Time 34 minutes
Total Time 39 minutes
Servings: 2 cups
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • Non-stick baking sheet OR silicone baking sheet OR air fryer

Method
 

  1. Preheat oven to 425 degrees, if you're using it.
  2. Peel and cube sweet potatoes, then parboil in boiling water for 4 minutes.
  3. 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.
  4. Bake in oven or air fryer (see directions below)
  5. 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!
  6. Enjoy!
Oven
  1. Bake for 25-30 minutes until potatoes are golden brown.
Air Fryer
  1. 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!