If you're worried about burning the sweet potatoes before they cook through -- that's a legit concern. I made batch after batch and figured out the best way to get these to turn out beautifully every time. I've got your back. It's easier than you think.

Why You'll Love These Grilled Sweet Potato Wedges

• Grilling sweet potatoes is unique and something most people don't do!
• They'll add variety to your grilling sides.
• They can hang out in your grill while you cook other things. Love multitasking.
• They go well with a lot of different toppings. If you don't like hot honey, I'll give you other suggestions.

Ingredients

Sweet Potatoes (aka Yams?)

You'll need sweet potatoes that have straight sides for easier and more uniform cutting. Round, bulbous ones may be really thick on the edges and make it harder to cook evenly.

The Hot Honey

Hot honey is having a moment right now, and I'm loving it. If you've never had it, it's honey that has been infused with some sort of spicy element, like chili peppers. I have a similar recipe here on my blog for a Cilantro Hot Honey, if you're wanting to DIY this.

Hot honey is available in most grocery stores these days. I'm particular to Trader Joe's hot honey which has a mild heat level. Hive House Hot Honey a new one that I'm loving! They infuse theirs with Calabrian chilis and it has a slight vinegary taste. It's different from other hot honeys I've tried and REALLY good on these sweet potatoes. Also pizza.

The Oil + Salt

You'll want to use heat-safe oil, like avocado for these, since you'll be putting them on the grill. I use only salt because I want the sweet potato & hot honey to shine here.

How to Make Grilled Sweet Potato Wedges

1. Preheat your grill to medium heat (roughly 450F)
2. Cut sweet potatoes into wedges (see details below!)
3. Toss them in oil and salt.
4. Grill on direct heat, covered, for 3 minutes per side to get some good grill marks.
5. Move the wedges to indirect heat and cook for another 8-10 minutes, covered, depending on how thick your potatoes are. Check on them after 8 minutes or so and adjust heat as needed. They should be fork tender.
6. Transfer to a serving dish and drizzle with hot honey.

How to Cut Sweet Potato Wedges

Guess what? No par-boiling or pre-cooking needed! You're very welcome.

I usually prefer to peel my sweet potatoes, but in this case I'd recommend leaving the skin on. It gives them stability when you're flipping them on the grill so they don't squish when you pick them up with a pair of tongs.

Cut the potatoes in half lengthwise, then cut them in half lengthwise and keep cutting to form wedges. Try to make them as uniform as possible. It's hard with sweets because their sizes and shapes vary wildly.

Grilling the Wedges

I lay mine right on the grill. You can also use a grill pan if you prefer or if you're worried about losing them between the grates.

I leave them there for a short time to give them grill marks and then move them to indirect heat to make sure they're cooked and soft all the way through. Try not to move them around too much since they'll get really soft.

Adding the Hot Honey

Drizzle on the hot honey right after they come off the grill and serve! If you like, you can sprinkle on some finishing salt (like flaky sea salt), but really... they're super delicious as is.

Tips for Perfect Grilled Sweet Potatoes

• Try to find potatoes with straight sides and aren't too round. This will make them easier to cut into uniform wedges.
• Try to get the wedges roughly the same size for even grilling.
• If your potatoes are getting too dark too fast, turn the heat way down. Grills can get really hot, really fast. Especially if the cover is on.

Serving Ideas

What goes with grilled sweet potatoes? Um... LOTS of things.

• Great alongside BBQ grilled chicken, pork tenderloin, smash burgers, bison burgers
• Serve as part of a summer BBQ spread alongside potato salad, grilled zucchini, marinated cucumbers
• Pairs well with a simple green salad, cucumber coleslaw, or sweet kale salad.

Variations

• Add a spice rub before grilling (like my sweet potato fry seasoning or a basic steak seasoning)
• Air fryer version: If you're more of an air-fryer than a griller, toss them in your air fryer at 375F for 15-18 min.
• Swap out the hot honey for a different drizzle! My burger sauce is REALLLY good on sweet potatoes. Some homemade ranch dressing or my roasted red pepper sauce or green goddess dip would be delicious, too.

Frequently Asked Questions

More Sweet Potato Recipes

Here are a few more of my favorite sweet potato recipes!

• Sweet Potato Fries (plus the best Sweet Potato Fry Seasoning!)
• Sweet Potato Chips
• Shredded Sweet Potato Hash Browns
• Foil Packet Sweet Potato Tacos (great for camping!)
• Instant Pot Mashed Sweet Potatoes with Chili-Orange Butter
• Vegetarian Paleo Sweet Potato Chili

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Grilled Sweet Potato Wedges with Hot Honey

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Thin sweet potato wedges grilled until tender and caramelized, then drizzled with hot honey for a sweet, smoky, just-a-little-spicy finish. Five ingredients, no parboiling, and it all happens right on the grill alongside whatever else you're cooking.

Print

Ingredients

• 2-3 medium sweet potatoes
• 2 Tablespoons Avocado oil
• ½ teaspoon Sea Salt
• 3 Tablespoons hot honey

Instructions

1. Preheat grill to medium heat (about 450F)
2. Leave the skins on the sweet potatoes and cut them in half lengthwise. Then cut them into wedges lengthwise. Try to make them as uniform as you can with the wide parts no bigger than an inch.
3. Toss the sweet potatoes in the oil and salt.
4. Lay the wedges on the grill. Cover and cook for 3 minutes. Flip them and cook another 3 minutes covered. By now they should have some good grilled marks.
5. Move the potatoes to an indirect heat area on your grill. Either over a portion of the grill where the flames aren't running or on that little rack above the main rack -- if your grilll has one.
6. Cover and cook for another 8-10 minutes. Check them after 7-8 minutes. If they're getting too dark and aren't cooked through, then turn the heat down. They should be fork tender and very soft with some crisp edges.
7. Transfer to a serving dish and drizzle with hot honey before serving.

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• 
  Hive House Hot Honey

Nutrition Information

Yield 4 Serving Size 3-4 wedges
Amount Per Serving Calories 290Total Fat 21gSaturated Fat 2gUnsaturated Fat 19gSodium 833mgCarbohydrates 26gFiber 0gSugar 26gProtein 0g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Grilled Sweet Potato Wedges with Hot Honey Drizzle (Easy Summer Side) appeared first on Perry's Plate.

We love to eat these with sushi bowls or as a quick side dish for grilled meats or burgers in the summer. And if I’m not feeling brave enough to use my mandolin slicer, I cut the cucumbers up into little cubes.

Why You'll Love This Recipe for Cucumber in Vinegar

1. Place the sliced cucumbers in a bowl.
2. Mix the water, vinegar, salt, and sugar, and stir until dissolved.
3. Pour the mixture over the cucumbers and let them sit for at least 20 minutes, up to several days. They get better with time!

What is Cucumber Vinegar Salad?

This salad is simply thinly sliced cucumbers marinated in a vinegar brine.

Easy Cucumber Salad Recipe Ingredients

This recipe is beyond easy. You only need a few things:

• English cucumber (they have a better flavor and you don't have to peel and seed them like you do with regular cucumbers, but if that's all you can find, then go for it.)
• Unseasoned Rice Vinegar
• Salt
• Sweetener, preferably granulated

Recommended Equipment

I recommend using a mandolin slicer to get those cucumbers as thinly and evenly sliced as you can. You can also use a slicing attachment to a food processor.

How to slice cucumbers for easy cucumber salad

Have you bought a mandoline slicer yet? It's the answer.

Seriously, what are you waiting for? That one I linked to is similar to the one I have. Mine's old and doesn't exist anymore, but it still does a great job.

I use it for these cucumbers ALL the time and for making veggie chips, like Crispy Sweet Potato Chips.

Seeing all those super-thin uniform cuts makes me super happy. Unless I cut myself... which I've only done once this month. And it wasn't that bad. I was still happy about the uniformity, despite the blood spewing from my finger. #priorities

You could also use a slicing blade of a food processor or a good old-fashioned knife and cutting board.

It's way slower by hand and you won't get them really thin and uniform looking. But if you're cool with that, then go for it.

These cukes are basically going to soak in vinegar water that is seasoned a bit. I like my cukes marinated in a mixture of one part vinegar and one part water with some sugar and a little sweetener added. You can adjust it however you like.

Easy Cucumber Salad Recipe Variations

• You could even add herbs like fresh dill, cilantro, or parsley.
• Or some minced fresh garlic or thinly sliced red onions if you're feeling fancy.
• A friend of mine adds some sour cream to make a creamy version. That sounds heavenly.
• Spice things up with this DIY Sriracha.

How to Store Cucumbers in Vinegar

Then cover and refrigerate -- the longer it sits, the better it gets. Until it gets slimy. Don't wait that long.

They're really good on day 2 and 3 especially. But you can keep them in there for about a week.

I also wanted to mention that I usually avoid white sugar like the plague when preparing our everyday meals and snacks. Most of the time I use coconut sugar or Lakanto monkfruit sweetener when I make these. Honey doesn't easily mix evenly, and my stevia is super-concentrated. I didn't want it tasting like cucumber candy.

What to serve with Marinated Cucumbers

This easy (gluten free!) side dish adds some freshness if you're eating something that's really meaty or heavy. They also belong underneath a couple of fried eggs for lunch. Or with shrimp and pico de gallo.

I've made it for my kids a few times and they eat them like potato chips. (Especially the one who really likes pickles.) We especially love these cucumbers with our Sunday California Roll Sushi Bowls.

They're also REALLY good along side my Grilled Moroccan Chicken or Spicy Shrimp Rolls!

We're just cucumber salad & vinegar loving people.

Easy Cucumber Salad Recipe FAQs

More Recipes on Perry's Plate

If you like this recipe, you might like my bougier version -- Asian Cucumber Salad.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Simple Marinated Cucumbers in Vinegar

Yield: Serves 4 as a side dish

Prep Time: 10 minutes

Total Time: 10 minutes

These tangy quick-pickled cucumbers are our favorite side dish! Our kids love them and they're easy to make on a weeknight.

Print

Ingredients

Toggle ingredient group

• 1 English cucumber, sliced very thinly
• ¼ cup rice or white wine vinegar
• ½ teaspoon sea salt
• ½ teaspoon of honey or coconut sugar
• black pepper, if desired

Instructions

1. Place the cucumbers in a bowl.
2. Whisk together the remaining ingredients plus ¼ cup of water in a measuring cup and pour over the cukes. Stir to coat well; adjust the seasonings if necessary.
3. Let it sit for at least 15 minutes or up to a few hours before eating.

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• 
  Lakanto Monkfruit Sweetener, 1:1 Sugar Substitute, Keto, Non-GMO (Classic White - 3 lbs)
• 
  Mueller Austria Premium Quality V-Pro Multi Blade Adjustable Mandoline Slicer

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The post Easy Vinegar Cucumber Salad appeared first on Perry's Plate.

The best part about roasted Brussels are the little crispy edges. Imagine having a big pan full of those crispy edges, roasted with fresh garlic and hit with a little lemon and Parm? Yes, they’re as great as they sound.

Thankfully grocery stores are selling pre-shredded Brussels sprouts these days, but if you have a food processor and would rather shred your own, go right ahead!

These Shaved Brussel Sprouts will convert you to loving Brussels!

Before we moved to Nevada, my best friend in Cali (and her husband) took us out to eat at a swanky little place called Neumanali for what turned out to be one of the best (if not THE best) meals of my life.

One thing that I particularly loved was a side of roasted shredded brussels sprouts.

I was determined to recreate them in my own kitchen, and I think I did a pretty good job.

So good, that my kids will occasionally eat these. And I've converted many a Brussels sprout hater with this one.

I promise if there's a chance you'd like roasted Brussels sprouts, THIS IS IT. Shredded Brussels (or shaved Brussels sprouts) are the key to peace with these funny little veggies.

Why You’ll Love These Crispy Roasted Brussel Sprouts

I distinctly remember the first time I ate a Brussels sprout. I had gone to one of those buffet places with a giant salad bar with a couple of friends. (Fresh Choice!) They had some cold, boiled Brussels sprouts in the salad bar, so I grabbed one.

We never ate Brussels as a kid. My mom had never liked them either (until I converted her to roasted ones. Why wasn't roasting vegetables a thing in the 80s/90s???)

So I decided that was that day I was going to try one, despite their reputation as being a horrible task to push through to get a dessert.

I put it in my mouth and chewed for a second. It came out immediately.

I'm not a super dramatic, spitting-out-food type of person. It rarely happens. But when that bitter, slimy sprout hit my tongue, I wanted it out as soon as possible.

NO WONDER why they're hated so much! They can be sooooo nasty if they aren't prepared well! Can I just suggest that we quit boiling all vegetables? There has to be a petition going around. Or some legislation we can pass.

OK, boiling potatoes is fine. Because I'm not sure I want to live in a world without mashed potatoes.

I included a full recipe for baked brussels sprouts below, but really... you don't need a recipe for this. Here are the basic instructions.

What you'll need for this Shaved Brussel Sprouts Recipe

• Brussels sprouts
• Heat-safe oil (like avocado or coconut)
• Garlic
• Salt and pepper
• Lemon juice
• Parmesan or Pecorino-Romano cheese (optional)

How to make Crispy Brussel Sprouts

1. Slice off the bottom ½ - inch of the sprouts off and discard the outer leaves that fall off on their own. (You can actually buy them pre-shredded now!)
2. Slice them really thinly, either with a slicing blade on a food processor or with a really sharp knife. This super important -- it's what makes them so crispy when they bake!
3. Put them on a large sheet pan and drizzle with oil, salt, and pepper. (I like to use avocado oil.) You can also add fresh minced garlic or garlic powder. Toss to coat everything evenly.
4. Make sure you preheat the oven to 425 or 400 degrees and roast for about 20 minutes or until they get nice and brown and crispy. Sometimes 425 degrees is a little hot, but it might depend on your oven. Setting the oven to 400 degrees would fix that.

Crispy Brussel Sprouts Recipe Tips

When I started making these, I'm a little embarrassed to admit that I sliced them really thinly with a knife by hand for about a year -- while standing a foot away from my food processor. It never occurred to me to use it. *facepalm*

You can use a slicing blade (what I do) and shave them or just toss them in there and pulse until they're shredded well.

Either way using a food processor or some kind of gadget that will slice them for you will guarantee you will make these more than once. And possibly on a weeknight -- they're that easy.

Now that I've seen the light, I can whip these up so much faster.

(Update: You can actually buy shredded or shaved Brussels sprouts at the grocery store now. I'm so glad the world is headed this direction.)

Since these cook up quickly and shrink up quite a bit, you can load that baking sheet full and still get a good toast on them. Just toss them around a few times during roasting and roast them longer if you've got a full pan.

How to serve Crispy Roasted Brussel Sprouts

As far as side dishes go, this is one of my favorites! It's easily customizable, too.

We love Parmesan cheese on ours (sprinkled on during the last few minutes of roasting). A squirt of lemon juice or a drizzle of balsamic vinegar is great, too.

I've heard people roasting them with maple syrup, too. (Perfect for a Thanksgiving side dish!)

How to store Shredded Brussel Sprouts Recipe leftovers

Keep your leftovers in the fridge for up to 3 days in a sealed container. I recommend warming them in the oven to keep make sure they’re warm and crispy.

More Amazing Brussels Sprouts Recipes

If you get ambitious and want to shred more Brussels for later you could always make this Apple and Brussels Sprout Slaw from A Mindfull Mom! OR air fry them with this Air Fryer Brussels Sprouts recipe on Vegetarian Mama.

For my collection of our favorite Brussels recipes, click here: Best Brussels Sprout Recipes.

If you like this recipe, try my Roasted Delicata Squash! Or for a little decadence, serve these alongside my Easy Fondue Recipe!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

More Recipes on Perry's Plate

Shaved Crispy Brussel Sprouts - Perry’s Plate

Yield: 2-4 servings

Roasting and shredding Brussels sprouts is the only way to eat them. Can you promise me you'll never boil them again?

Print

Ingredients

Toggle ingredient group

• 1 pound brussels sprouts, trimmed and sliced thinly
• 2 Tablespoons heat-safe oil (like avocado or coconut)
• 2-3 cloves garlic, minced
• salt and pepper, to taste
• juice from half of a lemon
• ¼ cup freshly shredded Parmesan or Pecorino-Romano cheese (optional)

Instructions

1. Preheat oven to 400 degrees F.
2. Place the sliced brussels sprouts on a heavy rimmed baking sheet. Add garlic, drizzle with oil, and add salt and pepper to taste. Mix everything with your hands to coat everything, then spread them out in an even layer.
3. Roast in the center of the oven for 20-25 minutes, stirring every 8-10 minutes to ensure they're cooked evenly.
4. When they're as dark as you want them, remove the pan from the oven and let them sit for 5 minutes or so to slightly cool off. Transfer to a serving bowl or platter, sprinkle with lemon juice and cheese, if using.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Crispy Roasted Brussel Sprouts appeared first on Perry's Plate.

I was so inspired by all the delicious ceviche and fresh fruit we ate on a trip to Mexico. I wanted to create my own, sweeter, fruity version and was so surprised at how much my kids liked this!

Serve it as a light summer dinner with some grilled vegetables and tortilla chips.

What is Shrimp Ceviche?

Shrimp ceviche is a popular seafood dish originating from Latin America. It typically consists of shrimp marinated in citrus juices, such as lime or lemon juice, along with various seasonings like onions, cilantro, chili peppers, and salt. While traditionally the shrimp is "cooked" by the acidity in the lemon juice, in this recipe, we'll precook the shrimp. Additional ingredients like tomatoes, avocado, and cucumber are often added to enhance flavor and texture.

Mango Shrimp Ceviche Recipe Ingredients

• Shrimp
• Sea salt
• Coconut oil
• Cherry tomatoes
• Red onion
• Pineapple
• Mangoes
• Jalapeno
• Orange juice
• Lime juice
• Cilantro

How to make this Shrimp Ceviche Recipe

1. Sprinkle ½ teaspoon of salt on the shrimp and let it sit while you prep the other ingredients.
2. Put the coconut oil in a large skillet and heat it to high heat. Add the shrimp and cook them for a few minutes on each side until they've just barely turned completely pink. Don't overcook them or they'll be rubbery.
3. Transfer the shrimp to a cutting board and let them cool. Chop them into small bits and put them in a shallow baking dish.
4. Add the tomatoes, onion, pineapple, and mangoes to the dish.
5. In a small bowl, combine the orange and lime juices and the remaining ½ teaspoon of salt. Pour it over the shrimp mixture.
6. Sprinkle the cilantro over the top. Give the whole thing a stir and chill for at least 30 minutes before serving, up to 24 hours. Stir immediately before serving.

Tropical Ceviche Recipe Variations

Fish - Instead of shrimp you could use crab, octopus or salmon.

How to Serve Tropical Shrimp Ceviche

Shrimp ceviche is typically served cold and makes for a refreshing and flavorful appetizer or light meal. I like to serve it with chips or spooned over salads or tacos.

How to Store Shrimp Mango Ceviche

Tropical Ceviche

Yield: Serves 8

Prep Time: 25 minutes

Cook Time: 5 minutes

Additional Time: 30 minutes

Total Time: 1 hour

The pineapple and mango chunks give this shrimp ceviche a fun, sweet burst of flavor. Like you're in the tropics. (Wishful thinking here in Idaho.) We ate these with some grain-free tortilla chips, but it's also good on a fish taco bowl or on a taco salad!

Print

Ingredients

• 1 pound large shrimp, peeled and tails removed (wild-caught, if possible)
• 1 teaspoon sea salt, divided
• 1 Tablespoon coconut oil
• 1 pound cherry tomatoes, quartered
• ½ cup diced red onion
• ½ cup small diced fresh pineapple
• ½ cup small diced fresh mangoes
• 1 jalapeno, seeded and small diced
• Juice from ½ of an orange (about 2-3 Tablespoons)
• Juice from 2 juicy limes (about 3-4 Tablespoons)
• ½ cup fresh chopped cilantro

Instructions

1. Sprinkle ½ teaspoon of salt on the shrimp and let it sit while you prep the other ingredients.
2. Put the coconut oil in a large skillet and heat it to high heat. Add the shrimp and cook them for a few minutes on each side until they've just barely turned completely pink. Don't overcook them or they'll be rubbery.
3. Transfer the shrimp to a cutting board and let them cool. Chop them into small bits and put them in a shallow baking dish.
4. Add the tomatoes, onion, pineapple, and mangoes to the dish.
5. In a small bowl, combine the orange and lime juices and the remaining ½ teaspoon of salt. Pour it over the shrimp mixture.
6. Sprinkle the cilantro over the top. Give the whole thing a stir and chill for at least 30 minutes before serving, up to 24 hours. Stir immediately before serving.
7. Serve with chips or spoon over salads or tacos.

Tropical Ceviche Recipe FAQs

Is shrimp ceviche safe to eat?

My version uses cooked shrimp, but marinating raw shrimp in sufficient acid (like citrus juice) makes it safe to eat.

Can I use frozen shrimp instead of fresh?

Sure! Just thaw the shrimp in some cold water before you cook it.

Can I use other fruits and vegetables to make the mango shrimp ceviche recipe?

The post Tropical Shrimp Ceviche Recipe appeared first on Perry's Plate.

Why You'll Love These Sweet Potato Hash Browns

Crispy. Caramely. Frizzled to perfection. These oven-baked sweet potato hash browns are proof that your sheet pan deserves a medal.

Whether you’re brunching it up or adding a little flair to your weeknight dinner, these beauties bring some hearty carbs, and they’ll play nice with eggs, avocado, or whatever protein you've got on deck.

Do I have to use bacon drippings?

Well, not necessarily.

Yes, you could use avocado oil or coconut oil, but the flavor you get from bacon drippings is hard to match.

Ghee would give it a nice, buttery flavor and works really well, too. (Psst.... Ghee is really easy to make, too. Have you seen my post on How to Make Ghee?)

Don't use butter, though, because it will burn.

That's the nice thing about using ghee -- ghee is simply butter with the milk solids removed. The milk solids (or proteins) is what burns under high heat cooking. By using ghee you get the high smoke point temps AND butter flavor. Amazing, no?

Anyway... I think you're here for a sweet potato hash browns recipe. Not a guide to buying a great bacon grease catcher.

Ingredients for Shredded Sweet Potato Hash Browns

• Bacon drippings, ghee, avocado oil, or coconut oil
• Sweet potatoes
• Sea salt

How to Make Sweet Potato Hash Browns

The key to these hash browns is the really hot baking sheet and oil. And making the baking sheet hot BEFORE you put the potatoes on.

You'll want to preheat the pan with the oil on it, but make sure it doesn't smoke. Burned oil is no bueno. The oven doesn't have to be scorching hot. Just medium-high heat -- around 400 degrees F.

Anyways....

After you spread the sweet potatoes around, roast them for about 15-20 minutes. I flip them around halfway through cooking.

I like to roast these on a lower rack because you get color on the bottom faster.

As you're flipping them around they'll probably clump up a little, but it'll all work out fine in the end. Just spread them out as best as you can.

These don't really need to be transferred to a paper towel to drain because there isn't a lot of grease left.

How to Shred a Sweet Potato

You could always use a box grater. But there's a better way.

Now would be an excellent opportunity to convince you to buy a food processor.  (That link is the one I have.)

I use mine for grating just as much as I use it for blending stuff. It comes with slicing and shredding disks and you can shred a huge sweet potato in under 20 seconds.

(And I use it to make mayo. I know -- I haven't jumped on the immersion blender train for that.)

It seems like the biggest chore in the world when I have to pull my box grater out.

Grated sweet potatoes work really well for hash browns. You could cube them really small, but you wouldn't get the crispness that you get with grated potatoes.

Serving Suggestions for Sweet Potato Hash Browns

I like to season them with salt and pepper after they come out, too. You could add some garlic powder or another seasoning before you roast them.

By the way, you can totally do this in a skillet, but it takes a while if you're feeding more than a couple of people.

These sweet potato hash browns are REALLY good with fried eggs and leftover Chipotle Copycat Chorizo. Or for another breakfast bowl idea, make a batch of my Homemade Chicken Breakfast Sausage!

Or in some savory Gluten-Free Crepes.

Here are more of our favorite roasted sweet potato recipes!

How to Store Sweet Potato Hashbrowns

Store any leftovers in an airtight container in the fridge for up to a week. I highly recommend reheating in a thin layer in a skillet or in the oven or a toaster oven.

More like these Sweet Potato Hashbrowns

Sweet Potato Fry Seasoning (and Fries) -- This is my FAVORITE seasoning for sweet potato fries and roasted sweet potatoes (and vegetables in general). It would be good on these sweet potato hash browns, too!

Crispy Sweet Potato Chips -- Find out the secrets to crispy sweet potato chips, too! I love these with a big bowl of guacamole. Mmm.

Thai Roasted Sweet Potatoes with Coconut & Lime -- A favorite Thai-inspired side dish with my Thai Seasoning Blend!

You'll love these Campfire Sweet Potatoes for a healthy option while roughing it.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Sweet Potato Hash Browns in Oven

Yield: Serves 6 as a side

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

The secret of making crispy sweet potato hash browns is roasting them on a hot pan with plenty of bacon drippings or ghee.  You can use avocado oil, too, if you'd like them to be vegan.

Print

Ingredients

Toggle ingredient group

• ⅓ cup bacon drippings, ghee, avocado oil, or coconut oil
• 2 medium sweet potatoes, peeled (about 1 - 1 ½ pound)
• Sea salt

Instructions

1. Preheat your oven to 400 degrees F. Put your choice of oil/fat on a rimmed baking sheet and put it in the oven. As the oven heats, it will heat up the pan and the oil. The oil should get hot, but not smoke. If it smokes, take it out and discard the oil and start over. You don't want burned oil. Ew.
2. Shred or grate the sweet potatoes using a box grater or a grating disk on your food processor.
3. While the pan and the oil is very hot, sprinkle the grated sweet potatoes evenly on the pan. Put it back in the oven on a lower oven rack. Roast for about 10 minutes and then flip the hash browns around. If they're getting too dark too fast, put the pan on a higher rack. Roast for about 5-8 more minutes until there are a lot of dark golden brown pieces and the potatoes are cooked through.
4. Remove the pan from the oven and let them cool on the pan for about 10 minutes. (This will help them to crisp up a bit more than immediately piling them into a serving dish.) Sprinkle them with a few generous pinches of salt before transferring to a serving dish.

Notes

Nat's Note:

I highly recommend using bacon drippings or ghee for these. It adds so much flavor. Avocado or coconut oil would still be good though.
You can use white potatoes, too, but roast them longer.

Disclosure: This post contains Amazon affiliate links. Purchases made by using these links doesn’t cost you any extra and helps to keep my content free.

Sweet Potato Hash Brown Recipe FAQs

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The post Shredded Sweet Potato Hash Browns appeared first on Perry's Plate.

Disclosure: This recipe is in partnership with Sprouts Farmers Market. I received monetary compensation for my time and all opinions shared are my own.

Take a deep breath. Can you smell that?

It's the smell of Halloween being OVER. It might be one of my favorite smells -- righht up there with clean kids' rooms and four hours home alone.

One of my other favorite smells is roasted fall vegetables. You know I'm completely bonkers about roasting stuff.

OF COURSE there's going to be roasted vegetables on our Thanksgiving table; it's a total no-brainer. Yes, it takes up precious oven space, but these can be roasting while the turkey is cooling off.

In this mix of roasted fall vegetables we've got butternut squash, Brussels sprouts, thinly sliced red onion, and apples. Yes, apples. It's kind of the secret ingredient in this recipe, and every so often you'll get a pop of sweetness that will surprise you. You'll wonder why you don't throw apples into every roasted vegetable dish you make.

I love butternut squash and apples together especially. Like in this Apple Squash Soup with Bacon.

I ALSO love apples and cheese together, so it would only make sense that butternut squash + apples + cheese = rainbows & unicorns.

Let's talk about the SMOKED GOUDA. I can't even begin to tell you how that smoky cheese transforms these vegetables. I sprinkled some shredded smoked gouda over the vegetables when they were nearly done roasting.

The good news is that these roasted fall vegetables are gluten-free! This recipe is included in Sprouts Farmers Market's November Deals of the Month Flyer! You can find a whole slew of gluten-free Thanksgiving recipes in there, and you can find all of the ingredients to make this recipe at Sprouts, too.

Don't tell the turkey, but this dish might upstage that diva.

P.S. If you need it to be Whole30 compliant or dairy-free, just leave off the cheese. It's totally delicious that way, too.SaveSaveSaveSaveSaveSaveSaveSaveSaveSave

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Roasted Fall Vegetables with Apple & Gouda

Yield: Serves 8 as a side dish

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

There's nothing better than the smell of roasted fall vegetables, no? This easy side dish would be a perfect addition to your Thanksgiving table!

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Ingredients

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• 20 oz of ½-inch butternut squash cubes
• 1 lb Brussels sprouts, trimmed and halved
• 2 large tart-sweet apples, like Fuji or Pink Lady
• ½ of a red onion, peeled, halved, and sliced thinly
• 2 tablespoon of avocado oil
• 1 tablespoon freshly squeezed lemon juice
• ¼ teaspoon sea salt
• ⅛ teaspoon cracked black pepper
• 4 oz of smoked gouda cheese, grated

Instructions

1. Preheat your oven to 425 degrees F.
2. Pile the squash, sprouts, apples, and onions on one large, rimmed baking sheet. Drizzle the avocado oil and lemon juice on top; add the salt and pepper. Use your hands to toss everything together, and then spread it all evenly on the pan.
3. Roast for about 35 minutes, flipping everything around a couple of times during roasting. The squash and apples should be soft and everything should have golden brown spots at this point.
4. Sprinkle the cheese over the top and return the pan to the oven for 5-8 more minutes until the cheese is melted and bubbly.
5. Transfer everything to a serving dish and serve hot.

Notes

Nat's Note: If you'd like this to be Whole30 compliant or strict paleo, omit the cheese.

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