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Sweet Potato Home Fries with Zucchini

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These oven-baked home fries feature sweet potatoes, zucchini, onion, and bell pepper, tossed with savory spices for a hearty and colorful side dish. Roasted in a single baking dish, they’re easy to prepare and perfect for breakfast, brunch, or as a wholesome dinner addition. Naturally vegan and gluten-free, they bring comfort and vibrant vegetables to any meal.
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Prep Time 12 minutes
Cook Time 45 minutes
Total Time 57 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Side Dish
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables & Seasonings
  • 2 medium sweet potatoes peeled and diced
  • 1 medium onion diced
  • 1 medium bell pepper diced
  • 1 medium zucchini diced
  • 2 Tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp turmeric
  • 0.25 tsp cayenne pepper
  • 0.25 tsp salt optional

Equipment

  • 9 x 13-inch baking dish
  • Large spoon or spatula
  • Oven
  • Cutting board
  • Knife

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Add the diced sweet potatoes, onion, bell pepper, and zucchini to a 9 x 13 inch baking dish.
  3. Pour the olive oil over the vegetables.
  4. Sprinkle garlic powder, smoked paprika, turmeric, cayenne pepper, and salt (if using) evenly on top.
  5. Toss everything thoroughly to coat the vegetables well and mix the seasonings.
  6. Spread the vegetables out in the baking dish and place it on the top rack of the oven.
  7. Bake for about 45 minutes, stirring occasionally, until the vegetables are tender and golden brown.

Nutrition

Calories: 120kcal

Notes

To keep home fries crisp, spread vegetables in a single layer and use enough oil to coat them all. Stirring every 15 minutes during roasting helps prevent sticking and ensures even browning. These make a great make-ahead side—store leftovers in an airtight container in the fridge for up to four days, and reheat in the oven or air fryer to restore crispness. Try using different sweet potato types or swap in squash for variety. Serve with eggs, tofu scramble, salsa, or hot sauce for a balanced brunch or breakfast bowl.

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