Roasted sweet potatoes, apples & mushrooms is a simple flavorful sheet pan meal perfect as a side, breakfast or main dish.

I get many requests for savory gluten-free breakfast options that don’t include eggs, and so I created this roasted sweet potato, apple & mushroom sheet pan meal as a solution.

It’s packed with color, texture, and flavor, it can be made ahead and then gently reheated for a quick morning hash-style breakfast.

It also makes an amazing side to roasted fish or meat or as a base for a vegetarian or vegan bowl.

These simply roasted vegetables would also make flavorful side dish for any holiday meal.

Or, top it with a fried egg or some cooked sausage for extra protein and you have an easy dinner any night of the week.

You really can’t go wrong with this one.

I hope you’ll make it soon!

Roasted sweet potatoes, apples & mushrooms ingredients and modifications

1 | Skip the pecans or swap them for toasted slivered almonds or hazelnuts, or use pumpkin seeds for a nut-free option.

2 | Top the hash with a fried egg, or cooked chicken sausage to make it even more substantial.

3 | Use butternut squash in place of the sweet potatoes.

4 | Use any type of mushroom you like.

THIS RECIPE IS . . .

Naturally Gluten-Free, Dairy-Free, Grain-Free, Vegetarian, Vegan, Paleo and Whole30 Friendly

Image of Sheet Pan Sweet Potato Paleo Hash
5 stars (1 rating)

Roasted Sweet Potatoes, Apples & Mushrooms

Servings: 6
Roasted Sweet Potatoes, Apples & Mushrooms is simple to prepare and is perfect for a hearty, grain-free breakfast, side or dinner.
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Ingredients

  • 2 pounds sweet potatoes, scrubbed and chopped into ½ inch pieces
  • 4 tablespoons melted coconut or avocado oil, or oil of your choice, divided
  • ½ teaspoon kosher salt, divided
  • 1 small or ½ large yellow onion, chopped
  • 2 medium apples, any kind, cored and chopped
  • 1 pound crimini mushrooms, stems removed and thinly sliced
  • 2 celery stalks, chopped
  • ⅓ cup toasted pecans, roughly chopped
  • ¼ cup naturally sweetened cranberries*
  • 2 tablespoons freshly chopped sage, optional

Instructions 

  • Heat the oven to 400F.
  • Place the sweet potatoes on a large, rimmed baking sheet. Drizzle with 2 tablespoons oil, sprinkle with ¼ teaspoon salt and toss to coat.
  • Place the onion, apples, mushrooms, and celery on a second large, rimmed baking sheet. Drizzle with 2 tablespoons oil, sprinkle with ¼ teaspoon salt and toss to coat.
  • Place both pans in the oven and roast for 20 minutes. Remove from the oven, flip the sweet potatoes, and stir the onion-apple-mushroom-celery mixture.
  • Place both pans back in the oven and cook for an additional 20 minutes, or until everything is golden and cooked through.
  • Scrape the onion-apple-mushroom-celery mixture onto the pan with the sweet potatoes. Add the pecans, cranberries, and sprinkle with sage (if using). Toss everything together, and serve.

Notes

*Omit for Whole30.
Skip the pecans or swap them for toasted pumpkin seeds for a nut-free option.
Top the hash with a fried egg, or cooked chicken sausage to make it even more substantial.
I buy naturally (fruit juice) sweetened cranberries in the bulk section of my local natural foods market. If that’s not an option for you, you can order a completely unsweetened, 1-lb bag here (worth it if you also want to have them on hand for other recipes and snacking). Or, you can go for apple juice sweetened cranberry (I love these or these for this recipe and for snacking). Of course, feel free to use regular sweetened cranberries if that’s all you can find, the final results will still taste great and will only add a minimal amount of refined sugar.
Author: Robyn Conley Downs

Nutrition Information:

Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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