Name: Baked Vegan Sweet Potato Hash Browns Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 450 g / 1 lb sweet (orange) potatoes; Heaped ½ tsp salt; 1 tbsp olive oil, plus more for brushing; 2 spring onions, white parts only, finely chopped; A good grind of black pepper, adjust to taste; 2 tbsp cornstarch (or cornflour, potato starch, or tapioca starch); 80 ml / 1/3 cup neutral tasting vegan yoghurt (e.g. natural Nush); 1 tsp sriracha paste (ensure gluten-free if required); 1 tsp maple syrup; ½ lime (or lemon) juice, adjust to taste; Salt, to taste

Jump to Recipe· 4.4 from 5 reviews

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If you’re craving a comforting, crispy, yet wholesome snack or side, the Baked Vegan Sweet Potato Hash Browns Recipe is a total game changer. These golden patties bring together naturally sweet, tender orange sweet potatoes with a satisfying crunch that comes from a carefully crafted baking method. Perfectly spiced and easy to make, this recipe elevates the humble hash brown with vibrant flavors and a texture that pleases every bite — all while staying entirely plant-based and wholesome. Trust me, once you try this, you’ll wonder how you ever ate hash browns any other way.

Ingredients You’ll Need

The image shows two parts: on the left side, there is a whole sweet potato with rough brown-orange skin and next to it is the same sweet potato sliced in half, showing bright orange flesh with a smooth texture. On the right side, there is a metal bowl filled with shredded bright orange sweet potato pieces, with a metal spoon resting inside. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Getting just seven ingredients together, this recipe proves that simplicity can create pure magic. Each component plays a key role — from the earthy sweetness of orange sweet potatoes to the punch of spring onion and the binding power of cornstarch, every ingredient brings its own unique contribution to flavor and texture.

Sweet potatoes (450 g / 1 lb): The star of the dish, offering natural sweetness and vibrant orange color.
Salt (heaped ½ tsp): Enhances the sweet potato’s natural flavors and aids in moisture removal.
Olive oil (1 tbsp, plus extra): Adds richness and helps achieve that irresistible crispy exterior.
Spring onions, white parts only (2): Provide a mild oniony freshness that brightens the hash browns.
Black pepper (a good grind): Gives a subtle heat that balances the sweetness beautifully.
Cornstarch (2 tbsp): The secret to holding the hash browns together while keeping them delightfully crispy.
Vegan yoghurt (80 ml / 1/3 cup), plus sriracha, maple syrup, and lime juice for the dip: Create a tangy, slightly spicy accompaniment that makes every bite sing.

How to Make Baked Vegan Sweet Potato Hash Browns Recipe

Step 1: Grate and Prepare Your Sweet Potatoes

Start by coarsely grating your orange sweet potatoes using either a food processor or a hand grater. This coarse texture ensures the hash browns have a perfect balance of tenderness and crunch later on. Once grated, sprinkle in the salt and let the mixture rest for 15 minutes. This waiting period helps draw out excess moisture which is key for crispiness.

Step 2: Remove Excess Moisture and Reclaim Starch

After 15 minutes, transfer the grated potatoes into a clean muslin cloth or kitchen towel and squeeze out every drop of liquid you can. Don’t skip this step — the moisture would prevent your hash browns from crisping up beautifully. Let the liquid sit for a moment so the starch settles at the bottom; then drain the water away and fold the starch back into the potatoes. This clever trick helps bind the hash browns without making them heavy.

Step 3: Mix in Flavor and Binding Ingredients

Now add a tablespoon of olive oil, the finely chopped white parts of spring onions, freshly ground black pepper, and cornstarch to the sweet potato mixture. This combination creates not only flavor but the right texture for baking, ensuring your hash browns stay together without using eggs.

Step 4: Shape Your Hash Browns

Lightly brush your baking tray with olive oil. Using a cookie cutter or an egg ring about 8 cm (3 inches) in diameter, scoop and pile the mixture inside, keeping it just under 1 cm thick. Remember not to compact the mixture too much — you want those little air pockets that make each bite light and thoroughly cooked. If you’re feeling freestyle, you can just spoon the mixture and gently tidy the edges with a knife to avoid burnt tips.

Step 5: Bake with Care for Perfect Crispness

Slide your tray into a 200° C (390° F) oven without a fan and bake for 15 minutes. At this point the hash browns will be delicate, so gently detach each one with a flexible spatula to avoid breakage. Brush the baking tray again with oil, flip each patty so it sits on the oiled section, and bake for another 10 to 15 minutes. This double bake ensures the outside is beautifully crisp while the inside remains tender and flavorful.

Step 6: Prepare the Sriracha Dip and Serve

While your hash browns finish baking, mix together vegan yoghurt with sriracha paste, maple syrup, and a squeeze of lime juice along with a pinch of salt. This creamy, spicy dip perfectly complements the hash browns by adding freshness and a hint of heat that elevates the entire experience. Serve immediately with a sprinkle of salt on top for that last pop of flavor.

How to Serve Baked Vegan Sweet Potato Hash Browns Recipe

The image shows a white plate on a white marbled surface, filled with several round, crispy orange sweet potato fritters stacked loosely on top of each other. Each fritter has a rough texture with visible shredded sweet potato strands and browned, slightly charred edges. In the back left corner of the plate, there is a small white bowl filled with creamy dipping sauce, topped with some seasoning like black pepper. The colors contrast well between the bright orange fritters and the light neutral tones of the plate and sauce. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like chopped fresh herbs (cilantro or parsley), a sprinkle of smoked paprika, or thinly sliced spring onions add color and a fresh zing that pairs beautifully with the rich sweetness of the potato. A small drizzle of extra maple syrup or a squeeze more of lime juice can also enhance the brightness on the plate.

Side Dishes

These hash browns make a fabulous partner to many dishes. Pair them with a crisp green salad or roasted vegetables for a light meal, or serve alongside scrambled tofu or your favorite vegan sausage for a hearty breakfast plate. They’re also delightful with a dollop of guacamole or a fresh tomato salsa for a flavor-packed snack.

Creative Ways to Present

Try stacking your hash browns with layers of avocado and tomato slices, then top with the sriracha dip for a stunning open-faced mini sandwich. Or use the cookie cutter to create bite-sized versions for party appetizers with various dips. The vibrant orange color naturally draws the eye, so presentation is as fun as it is tasty.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, keep them in an airtight container in the refrigerator for up to three days. Store them carefully to avoid breakage and to maintain that crispy exterior as much as possible.

Freezing

You can freeze these hash browns by laying them out in a single layer on a baking sheet and freezing until solid. Once frozen, transfer them to a freezer bag for up to two months. This way, you always have a delicious, quick snack or side on hand without starting from scratch.

Reheating

To regain crispiness after refrigeration or freezing, reheat the hash browns in a preheated oven at 180° C (350° F) for 10-15 minutes. Avoid microwaving if you want to keep that coveted crunch. A quick reheat in a non-stick pan with a bit of oil also works wonders.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Absolutely! While this recipe shines with the natural sweetness and vibrant color of sweet potatoes, you can swap in regular potatoes. Just keep in mind the flavor will be more neutral, so seasoning might need a little adjustment.

Is cornstarch necessary in this recipe?

Yes, cornstarch (or a similar starch like tapioca) is essential to bind the grated potatoes together, especially since this is a vegan recipe with no eggs. It also helps achieve that crispy texture we all love.

What if I don’t have spring onions?

If spring onions aren’t available, finely chopped shallots or mild white onions make a good substitute. They add similar flavor depth without overpowering the dish.

How spicy is the sriracha dip?

The heat level of the sriracha dip is moderate and can be adjusted easily. You can reduce the amount or leave it out if you prefer no spice. The dip still offers tangy creaminess that pairs beautifully with the hash browns.

Can I make these gluten-free?

Yes, these hash browns are naturally gluten-free as long as you use a gluten-free sriracha sauce and cornstarch or a gluten-free starch option. Always double-check your ingredients to be safe!

Final Thoughts

The Baked Vegan Sweet Potato Hash Browns Recipe is one of those dishes you’ll find yourself turning to again and again. It’s simple, wholesome, and packed with flavor, plus you get the best of both worlds with crispy edges and tender insides. Whether you’re serving them for breakfast, as a snack, or alongside your favorite lunch, they’re guaranteed to impress with every bite. Give this recipe a try and discover just how satisfying plant-based comfort food can be!

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