Time to share our delicious recipe for easy crispy oven shredded sweet potatoes! Shredded and tossed in coconut oil with a pinch of salt makes mouthwatering gluten-free hashbrowns to enjoy as a side dish for breakfast or holiday meal!
Does your family love sweet potatoes? Mine does and we try to make them as often as possible. These orange tubers are full of nutrients and make everything seem to taste better.
Crispy Shredded Sweet Potatoes Ingredients
- Sweet Potato
- Coconut Oil
- Salt and Pepper
Related recipes: Easy Sweet Potato Breakfast Hash and Creamy Mashed Sweet Potatoes with Fresh Thyme, Potato Pancakes, Sausage Sweet Potato Soup, Scalloped Potatoes and Ham, Ham and Green Beans, Crockpot Loaded Baked Potato Soup.
Baked Sweet Potato Hash Browns
When I made my potato pancake recipe, I also wanted to try using sweet potatoes. I never thought about making shredded sweet potato hash browns and I wondered if I could make them a bit healthier using coconut oil.
Roasted Sweet Potato
I think roasting really brings out the full sweetness of this potato instead of frying in a cast iron pan, so I wanted to make this gluten-free dish in the oven. Using shredded sweet potatoes would also ensure that they would get crispy, especially if spread on a sheet pan.
Shredded Sweet Potatoes As a Side Dish
My Friend Linda of Life on Summer Hill planned a beautiful nursing graduation party for her daughter and asked if there was a recipe for shredded sweet potatoes on our site that she could use as a side dish.
I loved that Linda improvised and used these shredded sweet potatoes as a side dish! I think that is brilliant, don't you?!
If you are wondering how to get the moisture out of potatoes for hash browns, be sure to read our Potato Pancake post as we share the secret!
What Do You Eat Hash Browns With?
Since this dish is basically sweet potato hash browns, some folks wonder what can they eat with these? We have some great suggestions!
- Fried Eggs
- Roasted Vegetables
- Pulled Pork Sliders
How to make Crispy Sweet Potato Hashbrowns
When testing out this recipe, I found using coconut oil, salt, and black pepper helped enhance the flavor. Also, using a higher heat of 375 degrees and turning halfway through helped to crisp the potatoes.
Honestly, this is so good, you will make this part of your meal planning for sure!
DID YOU MAKE THIS? PLEASE RATE THIS RECIPE BELOW!
- 1 sweet potato, peeled
- 1 Tablespoon Coconut Oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- Preheat oven to 375 degrees.
- Wash and peel the sweet potato.
- Grate potato on a box grater (or shred in a food processor).
- Place shredded sweet potato on the sheet pan and top with 1 tablespoon of coconut oil.
- Spread grated potato in a single layer. Sprinkle with a pinch of salt.
- Place in oven and cook for 15 minutes.
- Flip Shredded Sweet Potatoes halfway through cooking. Cook an additional 15 minutes.
- Remove potatoes from the oven and immediately sprinkle with salt and black pepper.
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Amount Per Serving: Calories: 57Total Fat: 3gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 539mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 1g