Name: Baked Vegan Sweet Potato Hash Browns Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 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 / cornflour / potato starch / tapioca starch; 80 ml / 1/3 cup neutral tasting vegan yoghurt (e.g., natural Nush); 1 tsp gochujang paste (ensure gluten-free if required); 1 tsp maple syrup; ½ lime (or lemon) juice, adjust to taste; Salt, to taste

If you’re looking for a deliciously simple breakfast or snack that’s crispy, comforting, and completely plant-based, then I’ve got a treat for you: my Baked Vegan Sweet Potato Hash Browns Recipe. I absolutely love how these hash browns come out golden and crispy on the outside, while soft and tender inside—without any frying or fuss. Plus, the little kick from a spicy, tangy dipping sauce makes these irresistible. Stick around—I promise you’ll want to make these again and again!

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Why You’ll Love This Recipe

Crispy without frying: Baking means less oil, less mess, and no sitting over a hot stove.
Simple ingredients: You only need a handful of pantry staples and fresh sweet potatoes.
Perfectly vegan and gluten-free: Great for pretty much any diet without sacrificing flavor.
A crowd-pleaser: My family goes crazy for these, and they’re perfect for brunches or quick snacks.

A white plate on a white marbled surface holds seven round, crispy fritters, each with a deep orange and golden brown color, showing a textured surface of grated vegetables, slightly charred around the edges. On the upper left side of the plate, a small white bowl contains a creamy dipping sauce with a light swirl of white cream on top, sprinkled with black pepper. The fritters are layered closely together, showing a crunchy, uneven texture. photo taken with an iphone --ar 2:3 --v 7 - Baked Vegan Sweet Potato Hash Browns, healthy vegan breakfast, vegetarian sweet potato recipes, crispy baked hash browns, plant-based breakfast ideas

Ingredients You’ll Need

The magic here lies in the synergy of sweet potatoes with just the right amount of starch and seasoning to get that hash brown perfection. Picking fresh spring onions and a good-quality vegan yogurt really makes a difference, and I’ll share why below.

Flat lay of a fresh whole sweet potato with vibrant orange skin, a small heap of fine white cornstarch powder on a simple white ceramic plate, two fresh spring onions with bright white bulbs and green stalks trimmed off, a small white ceramic bowl of golden olive oil, a small white ceramic bowl containing smooth creamy vegan yoghurt, a neat dollop of deep red gochujang paste on a white ceramic dish, a small white ceramic bowl holding amber maple syrup, a halved lime showing its juicy green flesh, a small white ceramic bowl with coarse sea salt crystals, and a small white ceramic bowl filled with freshly ground black pepper, all arranged symmetrically and naturally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Baked Vegan Sweet Potato Hash Browns, healthy vegan breakfast, vegetarian sweet potato recipes, crispy baked hash browns, plant-based breakfast ideas

Sweet potatoes: Choose firm, bright orange ones—they’re easier to grate and bring natural sweetness.
Salt: Helps draw out moisture from the grated potatoes, key to getting crispy hash browns.
Olive oil: Adds flavor and helps crisp up the baking surface; plus, it’s heart-healthy.
Spring onions (white parts only): These give a mild onion flavor without overpowering the sweet potato.
Black pepper: Freshly ground for the best punch.
Cornstarch (or potato/tapioca starch): Binds everything while keeping it light and crisp.
Neutral vegan yogurt: I love using natural plant-based yogurts; it adds subtle creaminess and moisture.
Gochujang paste: That spicy-sweet Korean chili paste is the soul of the dipping sauce—make sure it’s gluten-free if needed.
Maple syrup: Balances the heat in the dip with gentle sweetness.
Lime (or lemon) juice: Brightens the dip with a fresh zing.
Extra salt: To taste, especially for finishing off your hash browns and dip.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this Baked Vegan Sweet Potato Hash Browns Recipe depending on the mood or what’s in my pantry. Don’t be afraid to make it your own—it’s super forgiving and welcoming of your personal flair.

Add spices: When I want a little extra warmth, I toss in smoked paprika or a pinch of cumin with the potato mixture.
Switch the herbs: Try fresh chives or parsley instead of spring onions for a different herbal note.
Make it gluten-free: Use tapioca or potato starch if you’re sensitive to corn-based ingredients.
More heat: Mix extra gochujang or a drizzle of hot sauce into your dip if you like it fiery.
Different dips: Tangy vegan sour cream or a garlicky avocado mash works beautifully too.

How to Make Baked Vegan Sweet Potato Hash Browns Recipe

Step 1: Grate and Salt the Sweet Potatoes

Start by coarsely grating the sweet potatoes. I prefer using a food processor with a grating blade because it saves time and keeps the pieces uniform—but a manual grater works just fine too. Once grated, toss the sweet potatoes with a heaped half teaspoon of salt and let them sit for 15 minutes. This step is a game-changer because it draws out moisture, which helps your hash browns crisp up nicely in the oven.

Step 2: Squeeze Out Excess Moisture

This is the part I used to skip and always ended up with soggy hash browns—lesson learned! After salting, place your grated mixture in the center of a clean muslin cloth or kitchen towel and squeeze out as much liquid as you can. You’ll usually get nearly half a cup of liquid, which might look like waste, but wait! Let this liquid sit, and you’ll notice starch settling at the bottom. Gently drain off the watery part and add the settled starch back into your potato mixture. This extra step is pure gold for ensuring crispy, well-formed hash browns.

Step 3: Mix in Flavor and Starch

Now, stir in a tablespoon of olive oil, finely chopped white parts of two spring onions, fresh black pepper, and two tablespoons of cornstarch (or your preferred starch). The olive oil helps the browns crisp up in the oven, while the starch binds everything together without making them gummy. Mix gently—don’t overwork the mixture or your hash browns might turn tough.

Step 4: Form and Bake Your Hash Browns

Preheat your oven to 200°C (390°F), no fan. I found that a classic aluminium baking sheet works better than non-stick for this recipe—the hash browns get crispier and develop a nice crust. Lightly brush oil over the tray. If you have an 8 cm (3-inch) round cookie cutter or egg ring, use it to shape your hash browns—you want them about 1 cm thick, but loose enough so the edges cook through without turning tough. If you’re freestyle shaping, just remember: less compaction wins here. Spread the mixture evenly but keep it slightly airy.

Bake for 15 minutes, then gently loosen each hash brown with a flexible spatula (I swear by plastic spatulas here to avoid breaking them) and brush more oil on the tray. Flip each one over so it sits on the oiled patch and bake for another 10-15 minutes until both sides are beautifully crispy.

Step 5: Make the Gochujang Dip

While the hash browns bake, stir together a teaspoon of gochujang paste, a teaspoon of maple syrup, 80 ml of neutral vegan yogurt, and juice of half a lime (or lemon). Adjust salt and lime juice to your taste buds. This dip is where the magic comes in—spicy, sweet, and tangy all at once.

Step 6: Serve Immediately

Serve your gorgeous baked vegan sweet potato hash browns straight off the tray, sprinkled with a pinch of salt, alongside the luscious gochujang dip. Trust me, they’re best when warm and crispy!

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Pro Tips for Making Baked Vegan Sweet Potato Hash Browns Recipe

Don’t skip the squeezing: Removing excess water is THE secret to avoiding soggy hash browns, seriously.
Use the right oil: Olive oil adds great flavor and crisps better than some other oils in the oven.
Gentle forming: Keep the potato mixture loosely packed so they cook all the way through without being tough.
Patience with flipping: Handle gently and brush oil before flipping to keep them from breaking.

How to Serve Baked Vegan Sweet Potato Hash Browns Recipe

A close-up of a white plate filled with several thin, crispy orange-brown fritters made from shredded vegetables, each one showing a rough, uneven texture with browned edges. Next to the fritters on the plate is a small white bowl filled with a creamy light orange sauce topped with black seeds. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Baked Vegan Sweet Potato Hash Browns, healthy vegan breakfast, vegetarian sweet potato recipes, crispy baked hash browns, plant-based breakfast ideas

Garnishes

I like to sprinkle a little flaky sea salt and some fresh chopped chives or spring onion tops right before serving. It brightens the dish and adds a fresh herbal note that pairs so well with the sweet potato’s natural earthiness.

Side Dishes

These hash browns go wonderfully with a simple green salad or steamed greens like kale or spinach for a light meal. My family also loves them alongside tofu scramble or smoky tempeh bacon for a heartier brunch.

Creative Ways to Present

For a brunch party, I’ve served these on wooden boards stacked like little towers with dollops of the gochujang dip and a scattering of microgreens on top—instantly elevates their look and makes for a killer Instagram shot.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store these hash browns in an airtight container in the fridge for up to 3 days. They keep surprisingly well, but trust me—they’re best eaten fresh!

Freezing

You can freeze leftover uncooked formed hash browns by placing them on a tray lined with parchment paper and freezing until solid, then transferring to a freezer bag. When you’re ready, bake from frozen, adding a few extra minutes to the bake time. This trick saved me on busy mornings more than once!

Reheating

To reheat, I pop them back into a preheated oven at 180°C (350°F) for about 10 minutes to crisp them back up. Avoid microwaving if you can; it makes them soft and less appetizing.

FAQs

Can I make this Baked Vegan Sweet Potato Hash Browns Recipe without a food processor?

Absolutely! A good old fashioned box grater works just fine—just be careful to grate evenly for consistent cooking. It might take a bit longer, but the recipe is forgiving, and the results are still fantastic.
What if I don’t have gochujang paste for the dip?

No worries! You can substitute with any chili paste or even a mix of smoked paprika and hot sauce combined with a touch of maple syrup to mimic the sweet-spicy balance. Vegans love experimenting here.
How do I ensure my hash browns turn out crispy and not soggy?

The key is squeezing out as much moisture as possible after salting the grated sweet potatoes and adding back the settled starch. Also, avoid compacting the patties too tightly and bake on an oiled surface, flipping gently once.
Can I make these gluten-free?

Yes, just use tapioca or potato starch instead of cornstarch if you want to avoid gluten. Make sure your gochujang paste is gluten-free too, or substitute accordingly for the dipping sauce.

Final Thoughts

This Baked Vegan Sweet Potato Hash Browns Recipe holds a special place in my heart because it’s honest, simple, and surprisingly crispy without frying. It’s also a recipe that brings my family around the table, especially when the morning rush is real but I still want something nourishing and tasty. I encourage you to give it a go—you’ll find it’s easier than it looks, fun to make, and your taste buds will thank you for it! Plus, it’s the kind of dish that’s easy to put your own twist on, letting you make it truly yours.