Sweet Potato Hashbrowns

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The traditional “white” sweet potato makes lovely, almost crisp hash browns. This recipe for Sweet Potato Hashbrowns is quick and delicious.

Sweet Potato Hashbrowns

Over the last month or so, I’ve explored some foods I’d never previously had. Some I’d never even heard of. Some I bought but haven’t yet tried like the kombucha sitting in my fridge.

During my Whole30 I had a lot of sweet potatoes, looking for a starch to fill the gap that bread, pasta or grain might normally take care of. Sweet potatoes are filling, for sure. In fact, they are usually so big that I can’t finish one in one sitting and so I had leftovers for future meals.

Now, I know the story how what passes for yams in the States aren’t really yams, but sweet potatoes with an identity crisis. You can read more about the difference between the different roots here.

I see “garnet yams” often in these here parts and they’ve been in our produce box throughout the fall and winter. I like garnet yams or orange sweet potatoes okay, I guess. I found out that they don’t really “crisp”, and so hashbrowns or fries are a little lackluster.

It was while I was abstaining from regular potatoes that I discovered “the true sweet potato”, the white one from whom the orange one seems to steal the show. They look very much alike, but they are a different color. The white sweet potatoes are, in my opinion, sweet, but not as sweet as the garnets. Plus, they crisp ever so slightly when fried, making them perfect candidates for hashbrowns.

Sweet Potato Hashbrowns

I tripped out my family by making these. They assumed they were standard hashbrowns, but no. They are definitely sweeter. However, this recipe comes together in a flash with very little effort. I have enjoyed them in place of traditional starches at all three meals of the day.

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Sweet Potato Hashbrowns
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
The traditional "white" sweet potato makes lovely, almost crisp hash browns. This recipe for Sweet Potato Hashbrowns is quick and delicious.
Course: Side Dish
Cuisine: American
Keyword: hashbrowns, sweet potato hashbrowns, sweet potatoes
Servings: 4
Calories: 135 kcal
Author: Jessica Fisher
  • 2 tablespoons olive oil
  • 1 large white sweet potato about a pound, peeled and shredded
  • Garlic Sea Salt I use Real Salt brand and pepper to taste
  1. In a medium skillet, heat the oil until shimmery.
  2. Add the shredded potato and spread in an even layer in the pan. Press down. Season to taste with garlic salt and pepper.
  3. Cook over medium heat until tender and browned on bottom, about 5 to 7 minutes. Flip and continue cooking on other side another 3 to 5 minutes or so. Serve immediately.
Recipe Notes

Nutritional values are approximate and are based on 1/4 of the recipe. Refrigerate leftovers promptly and use within 4 days.

Nutrition Facts
Sweet Potato Hashbrowns
Amount Per Serving
Calories 135 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 47mg2%
Potassium 286mg8%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 4g4%
Protein 1g2%
Vitamin A 12059IU241%
Vitamin C 2mg2%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 Are YOU a fan of sweet potatoes?

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. Joshua Hampton (Cooking Classes San Diego) says

    I miss eating hashbrowns. They’re some of the food I had to give up when I had to go on a diet to lose weight. Sweet potato hashbrowns don’t seem as bad as regular ones. Thank you for giving me an excuse to have hashbrowns in my house again.

  2. Amy Barclay says

    I recently pinned a post to Pinterest, showing someone who made hashbrowns on the waffle iron, so they made nice crispy squares.

    I think this would work great with the sweet potatoes also. I must try! Great for brunch! Great finger food for kids, even at dinner!

    • Jessica says

      One reader told me that hers stuck to the pan. I used a nonstick pan, so consider that before you have to pry shreds of sweet potato out of your waffle maker. Grease it well?

  3. Kathy says

    Oh I love sweet potatoes. But I’m the only one in my family who does. I’m made a huge batch of sweet potato soup last week and I was the only one who ate it. I was hopeful they would at least try it. I have never seen white sweet potatoes.

  4. Courtney L says

    I did a three day whole foods reboot, similar to your 30 day but I was not brave enough to do it for longer. Kudos to you for your stamina! I also fell in love with the white sweet potatoes. I found my favorite way to eat them was baked whole (like a russet), sliced open with lime juice and coarse salt. It makes a wonderful side to a salad.

  5. jessica says

    @jessica where did you get started on you whole eating? I need to restart again and if you could push me one way I would love it.

  6. Natasha Pickard says

    Where did you find the white sweet potatoes ? R they better nutritionally than the orange ones?

  7. Jessica, did you ever shred a bunch ahead of time so they were ready to go when you needed them? How far in advance do you think I could shred them?

  8. Kaliy says

    Could you use orange sweet potatoes instead of white?

  9. Kate says

    The zucchini in the picture is that sautéed or roasted? I cannot get my zucchini recipe figured out. When I sauté them it just gets mushy.

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