Sheet Pan Sweet Potato Supper
Updated
Updated
Including sweet potatoes, green beans, and bacon, this Sheet Pan Sweet Potato Supper is a quick and easy sheet pan recipe. The veggies are roasted until tender and slightly charred with earthy aromatics and a pinch of sweetness. It’s a simple side dish packed with so much flavor and pairs well with chicken, pork, or beef. We love it with prime rib at holiday time!
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This roasted sweet potato supper is one of my favorite sheet pan recipes, alongside others like pierogi and sausage sheet pan dinner, sheet pan beef bulgogi, and sheet pan pancakes. The sweet potatoes end up perfectly caramelized and slightly charred which pairs beautifully with crisp-tender green beans and bacon pieces.
Like most sheet pan recipes, it’s quick and easy to make with only a few simple ingredients, and everything gets cooked together on one baking tray, so clean up is a breeze!
Helpful Tips & Variations
- Sweet potatoes. You can also use yams, if preferred. It’s so delicious with either!
- Bacon. Thick cut bacon is ideal for this recipe, but regular is fine. If you’d like to make this roasted sweet potato supper vegetarian, you can omit the bacon. It does add fat & flavor to the dish, so you may want to use a bit extra olive oil in its place.
- Green beans. You want fresh green beans for this recipe.
- Brown sugar. Adds a touch of sweetness with notes of molasses and balances the savory ingredients. I highly recommend you don’t skip this!
- Cut the veggies small and uniform. Both the sweet potatoes and the green beans should be cut into 1-inch pieces. Try to keep everything roughly the same size so that they finish cooking at the same time.
Sheet Pan Sweet Potato Supper
Ingredients
- 2 sweet potatoes or yams, peeled, cut into 1-inch pieces
- 1/2 pound bacon slices, chopped into little squares
- 8 ounces fresh green beans, trimmed and cut into 1-inch pieces
- 5 cloves garlic, peeled and lightly smashed
- 5 fresh sprigs of thyme
- salt and pepper, to taste
- 2 tablespoons brown sugar
- 3 tablespoons olive oil
Instructions
- Preheat oven to 425F. Lightly coat a large rimmed 15×10-inch roasting pan with nonstick cooking spray.
- Place all the ingredients on the prepared baking sheet. Toss to coat.
- Transfer to the oven and roast for 20 to 25 minutes until the vegetables are charred and tender.
- Serve and enjoy!
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Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
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How To Make Sheet Pan Roasted Sweet Potatoes Supper Step By Step
- Preheat ove. Preheat the oven to 425F. Spray a rimmed 15×10 roasting pan with nonstick cooking spray.
- Prep. Peel 2 sweet potatoes (or yams) and cut into 1-inch pieces, trim and cut 8 ounces fresh green beans into 1-inch pieces, chop a 1/2 pound bacon into small squares, and peel and smash 5 cloves of garlic.
- Combine. Place the cut vegetables, bacon, and 5 fresh sprigs of thyme on the baking sheet. Sprinkle with 2 tablespoons brown sugar, salt and pepper to taste, and 3 tablespoons olive oil. Toss to coat.
- Roast. Rearrange everything to a single layer as best you can. Transfer to the oven and roast for 20 to 25 minutes until the veggies are charred and tender.
- Enjoy. Serve and enjoy!
How To Store & Reheat Leftovers
- Fridge. Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat. Reheat the leftovers in the microwave until warmed through.
More Sweet Potato Recipes To Try
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