- 2 large sweet potatoes, peeled and shredded
- 2 tablespoons olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon sea salt
- Preheat oven to 400 degrees F.
- In a large bowl, combine shredded sweet potatoes, olive oil, garlic powder, smoked paprika and sea salt.
- Spread sweet potato mixture onto a baking sheet lined with parchment paper.
- Bake for 25-30 minutes until golden brown.
- Remove from oven and serve.
sweet potato
hash browns
vegetarian
gluten free
breakfast
brunch
side dish