Martha Stewart Sweet Potato Home Fries

Martha Stewart sweet potato home fries are an easy, smoky twist on classic breakfast potatoes, roasted with smoked paprika at 450 degrees. Tossed in a buttery skillet with onion, jalapeno, bell pepper, and fresh thyme, they make a golden weekend side.

Serve them alongside scrambled eggs, sausage, or pancakes for a colorful family brunch plate. Cut the sweet potatoes into even 3/4-inch pieces so every side browns and crisps in the oven.

Martha Stewart Sweet Potato Home Fries

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

170

kcal

Crispy-edged sweet potatoes with a gentle smoky heat from paprika and jalapeno, finished with buttery onions, bell pepper, and fresh thyme leaves.

Ingredients

• 1 1/2 pounds sweet potatoes (about 3), scrubbed and chopped into ¾-inch pieces (4 cups)
  

• 2 tablespoons extra-virgin olive oil
  

• 1/2 teaspoon smoked sweet paprika, divided
  

• Kosher salt and freshly ground pepper
  

• 2 tablespoons unsalted butter
  

• 1 onion, finely chopped (1 ¼ cups)
  

• 1 green bell pepper, cut into ½-inch pieces (1 cup)
  

• 1 jalapeno, seeded if desired, and thinly sliced (about 2 tablespoons)
  

• 2 sprigs thyme
  

Directions

• Preheat and toss: Preheat oven to 450°F. On a rimmed baking sheet, toss sweet potatoes with oil and 1/4 teaspoon paprika; season with salt and pepper.
• Roast the sweet potatoes: Roast, rotating sheet and flipping potatoes halfway through, until browned, about 30 minutes.
• Cook the aromatics: Meanwhile, in a large skillet, heat butter on medium-high. Add onion, bell pepper, and jalapeño, season with salt and pepper, and cook, stirring occasionally, until vegetables are soft and golden, about 10 minutes.
• Combine and serve: Add roasted sweet potatoes to skillet with vegetables. Toss with remaining 1/4 teaspoon paprika, then strip the leaves from thyme sprigs into skillet; stir to combine. Check seasoning; serve immediately.

Tools for this recipe

• Nordic Ware half sheet pan, Lodge 12-inch cast iron skillet, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular potatoes instead of sweet potatoes for home fries?

Russet or Yukon Gold potatoes work with the same method, though they need a few extra minutes since they are denser. Chop them to 3/4-inch pieces and roast at 450 degrees for 35 to 40 minutes, flipping halfway. The flavor will be less naturally sweet, so add an extra pinch of smoked paprika to keep that smoky backbone.

How long do leftover sweet potato home fries last in the fridge?

Store them in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a small splash of oil, or spread them on a sheet pan in a 350-degree oven for about 10 minutes. The skillet gives you the crispiest reheat because the direct contact re-browns the edges.

Can I prep these sweet potato home fries the night before?

Chop the sweet potatoes, onion, bell pepper, and jalapeno the night before and store them in separate containers in the fridge. In the morning, toss the potatoes with oil and paprika, then roast straight from cold, adding about 5 extra minutes to the 30-minute roast time since they start chilled.

What can I substitute for smoked paprika in this recipe?

Regular sweet paprika works but loses the smoky flavor. To get closer, mix 1/4 teaspoon regular paprika with a tiny pinch of chipotle powder, which adds both smoke and heat. Ancho chile powder is another option since it has a mild, slightly smoky taste similar to smoked paprika.

Why did my sweet potatoes come out soft instead of crispy?

Overcrowding the baking sheet is the most common reason because it traps steam and blocks browning. Spread the 3/4-inch pieces in a single layer with space between them on a rimmed baking sheet. A hot 450-degree oven is also key: lower temperatures dry the potatoes out before the edges get a chance to crisp.