1

Set a rack in the middle of the oven and preheat it to 425 F (220 C).

2

While the oven heats, scrub the sweet potatoes and cut them, skin on, into 0.75-inch cubes on the cutting board.

3

Core the red bell pepper and green bell pepper, cut both into 1-inch pieces, then cut the red onion half into 1-inch chunks.

4

Pile the sweet potatoes, peppers, and onion onto a large rimmed sheet pan, drizzle with oil, and sprinkle with paprika, cumin, and salt.

5

Toss with tongs until every piece is coated in rusty-red spice, then spread everything into a single, uncrowded layer.

6

Rinse the black beans in a colander under cold water, drain well, and shake them as dry as possible.

7

Once the oven reaches 425 F, roast the vegetables for 15 minutes until the sweet potato undersides turn golden and the onion edges start to char.

8

While the vegetables roast, finely mince the garlic, then halve the lemon and cut one half into small wedges.

9

Stir the mayonnaise, garlic, and remaining paprika in a small bowl, then squeeze in the uncut lemon half until smooth and blush-orange.

10

Thinly slice the green onion and roughly chop the cilantro on the cutting board.

11

Pull out the pan, toss the vegetables with tongs, scatter the black beans over the top, and roast 5 more minutes until the beans start to crisp.

12

Pull out the pan, press four wells into the hash with a spoon, crack an egg into each, and season the eggs with salt and pepper.

13

Bake 6 to 8 minutes until the whites are fully set and opaque but the yolks still jiggle when the pan is nudged.

14

Scatter the green onion and cilantro over the pan and serve each plate with two eggs, a drizzle of paprika aioli, and lemon wedges.

Sheet Pan Sweet Potato Hash with Baked Eggs & Paprika Aioli

Ingredients Tap to check off