Roasted sweet potato and Brussels sprouts hash is an easy one-bowl meal. Roasted vegetables, crisp bacon, maple cinnamon pecans, and creamy maple-Sriracha yogurt sauce are piled together, atop cooked grains if you’d like, and topped with a runny egg. Yum.
Sweet, salty, tangy, spicy, and satisfyingly rich. That pretty much sums up this unconventional jumble of roast sweet potatoes and Brussels sprouts, crisp bacon, maple cinnamon pecans, and a dreamy, creamy maple-Sriracha yogurt sauce. Slide on a runny egg as a final flourish and let yourself be transported. Tasting is believing.
Our unsolicited advice? Go with the optional addition of whole grains to make this a hearty brunch, lunch, or supper surprise. Cook up an extra batch of whole-grain anything and keep it at the ready in the fridge to take this hash to the next level.
And as for those maple cinnamon pecans? Long slow whistle. They’re trouble. Of the best kind. You’re going to find yourself wanting to keep a stash of those on hand at all times. Consider yourself warned.
Roasted Sweet Potato and Brussels Sprouts Hash
- Quick Glance
- 35 M
- 1 H
- Serves 4
- For the maple-Sriracha yogurt
- 1 cup plain yogurt, preferably whole-milk
- 2 to 3 teaspoons store-bought or homemade Sriracha sauce
- 2 to 3 teaspoons maple syrup
- Salt and freshly ground black pepper
- For the maple candied pecans
- 1 cup raw pecans
- 1 tablespoon plus 2 teaspoons maple syrup
- 1/8 teaspoon ground cinnamon
- For the roasted vegetables
- 1 pound Brussels sprouts, trimmed and quartered (or halved if quite small)
- 1 medium sweet potato (1 pound), peeled and cut into 1/2-inch (12 mm) dice
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 4 to 8 bacon strips (optional)
- 4 large eggs, fried or poached to your liking
- 3 to 4 cups cooked whole grains, such as farro, barley, brown rice, quinoa, or a mix of grains, warmed (optional)
- Make the maple-Sriracha yogurt
- 1. In a small bowl, stir together the yogurt, Sriracha, and maple syrup. Taste and adjust the ingredients accordingly. Season with salt and pepper to taste. You can cover and refrigerate the yogurt for up to several days.
- Make the maple candied pecans
- 2. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or aluminum foil.
- 3. Place the pecans on the paper or foil and drizzle with 1 tablespoon maple syrup. Sprinkle with the cinnamon and season with salt, to taste. Toss well to coat and spread in a single layer. Toast until the nuts are a shade darker in color and aromatic, about 5 to 7 minutes. Slide the parchment or foil off the sheet, sprinkle with a bit more salt, if desired, and let the pecans cool completely. Keep the oven on.
- Make the roasted vegetables
- 4. Line 2 rimmed baking sheets with parchment paper or aluminum foil. If you’re making the bacon, also line a low-sided roasting pan with parchment or foil. Place the Brussels sprouts on one of the baking sheets and the sweet potato on the other baking sheet and drizzle both sheets with the oil and the remaining 2 teaspoons maple syrup. Season with salt and pepper, to taste, and toss to coat. Spread each vegetable in a single layer and roast, stirring once or twice, until caramelized and tender, 35 to 40 minutes. (The Brussels sprouts may be ready to come out of the oven before the sweet potatoes are finished roasting.)
- 5. If you’re making bacon, while the vegetables cook, arrange the the slices in a single layer on the foil-lined roasting pan. Slide the bacon into the oven along with the vegetables and roast until crisp, 15 to 20 minutes. If you’re using thick-cut bacon, that will take a few minutes longer. Transfer the bacon to paper towels to cool. Chop or crumble into large pieces.
- 6. Divvy the grains among 4 bowls. Arrange the roasted vegetables on top and and gently slide an egg over each portion. Drizzle with the yogurt sauce and sprinkle with bacon, if using, and the whole or chopped pecans.