Food & Cooking Recipes Breakfast & Brunch Recipes Sweet Potato Home Fries By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on December 13, 2017 Print Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 20 mins Total Time: 40 mins Yield: Makes 4 cups; Serves 4 to 6 Swapping out the usual spuds for sweet potatoes gives this classic breakfast side dish a healthy boost. Jalapeno adds just the right amount of heat. Ingredients 1 ½ pounds sweet potatoes (about 3), scrubbed and chopped into ¾-inch pieces (4 cups) 2 tablespoons extra-virgin olive oil ½ 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 oven to 450 degrees. On a rimmed baking sheet, toss sweet potatoes with oil and 1/4 teaspoon paprika; season with salt and pepper. Roast, rotating sheet and flipping potatoes halfway through, until browned, about 30 minutes. Meanwhile, in a large skillet, heat butter on medium-high. Add onion, bell pepper, and jalapeno, season with salt and pepper, and cook, stirring occasionally, until vegetables are soft and golden, about 10 minutes. 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. Print