Roasted Sweet Potato Hash Browns

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“In 'Sunday Brunch' by Betty Rosbottom”

Ingredients Nutrition


  1. Position rack in center of oven; preheat to 400°.
  2. Line a large rimmed baking sheet with foil and set aside.
  3. Spread the sweet potatoes on the prepared baking sheet.
  4. Drizzle with the olive oil and sprinkle the dried rosemary over them.
  5. Season with salt and pepper, and then toss to coat evenly.
  6. Roast until the potatoes are tender when pierced with a knife, about 20 minutes, stirring after 10 minutes.
  7. Remove from the oven when done.
  8. While the potatoes are in the oven, cook the bacon in a large, heavy frying pan over med-low heat until crisp.
  9. Drain on paper towels.
  10. Remove all but 1 tbsp of the drippings from the frying pan; reserve the remaining drippings.
  11. Place the frying pan on medium to med-high heat and add the onion.
  12. Cook, stirring often, until lightly browned, about 6 minutes.
  13. Add the garlic and cook just until fragrant, about 1 minute more.
  14. Remove the onion and garlic from the pan; add 1 to 2 tbsp of the reserved bacon drippingsback to the hot frying pan.
  15. Add the sweet potatoes and quickly saute until crisp and nicely browned, 2-3 minutes.
  16. Return the onion, garlic, and bacon pieces to the frying pan and stir 1 minute more.
  17. Season with fresh rosemary, 1/2 tsp salt, and 1 tsp pepper.
  18. For a slightly richer taste, toss the mixture with the Parmesan.
  19. Serve warm, garnished with fresh rosemary sprigs.

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