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!
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!
What’s in this Sweet Potato Supper Sheet Pan Recipe?
Besides the sweet potatoes, green beans, and bacon, you need just a few ingredients for this recipe. Scroll down to the recipe card below for the exact measurements.
- Sweet potatoes – You can also use yams. They should be cut into 1-inch pieces.
- Bacon – Thick cut bacon is ideal for this recipe, chopped into little squares.
- Green beans – You want fresh green beans for this recipe. Trim and cut into 1-inch pieces.
- Garlic & Fresh thyme – Adds earthy flavor to the dish.
- Olive oil – Helps the seasonings stick.
- Salt & pepper – For added flavor.
- Brown sugar – Adds a touch of sweetness with notes of molasses and balances the savory ingredients.
Helpful Tips for Success
- 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.
- Make it vegetarian. 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.
- Wait to add the sugar. If you add the brown sugar at the beginning of the recipe, it will caramelize too quickly and burn the vegetables. Adding it during the last 10 minutes gives it a chance to char and add flavor without burning.
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.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
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 (1 & 1/2 cups)
- 5 cloves garlic , peeled and lightly smashed
- 5 fresh sprigs of thyme
- 3 tablespoons olive oil
- salt and pepper , to taste
- 2 tablespoons brown sugar
Instructions
- Preheat oven to 425F. Lightly coat a large rimmed 15×10-inch roasting pan with nonstick cooking spray.
- Place all the ingredients (except the brown sugar) on the prepared baking sheet. Toss to coat.
- Transfer to the oven and roast for 20 minutes.
- Sprinkle with the brown sugar, gently toss, and return to the oven for another 10 minutes or until the vegetables are charred and tender.
- Serve and enjoy!
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Other Notes
How To Make Sheet Pan Roasted Sweet Potatoes Supper
Here’s how to make this easy roasted sweet potato supper. You can find the printable version of the complete instructions in the recipe card above.
- Prep. Preheat the oven to 425F. Spray the roasting pan with nonstick cooking spray.
- Roast. Place all ingredients (except for the brown sugar) on the baking sheet. Toss to coat. Roast for 20 minutes.
- Add the sugar. Sprinkle the veggies with brown sugar, toss gently, and then return to the oven for another 10 minutes or so until the veggies are charred and tender.
- Enjoy. Serve and enjoy!
