Sheet Pan Sweet Potato, Green Bean and Ham Bake
A one-pan Hoosier-inspired comfort meal combining roasted sweet potato cubes with ham and green beans, brightened by warm spices—turmeric, paprika, and cayenne—and finished with a touch of agave syrup. The vegetables soften into tender bites while the ham edges crisp slightly. Perfect for weeknight dinners or casual gatherings when you want minimal cleanup and maximum flavor. This version uses a two-stage roasting method to ensure the potatoes cook through before adding quicker-cooking components, preventing mushy beans.
Ingredients
- 1 pound sweet potatoes, cut into 1/2-inch cubes
- 15 ounces green beans, drained
- 16 ounces ham, diced
- ¼ cup olive oil, plus more as needed
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon turmeric
- ⅛ teaspoon ground cayenne pepper, or red pepper flakes
- 2 tablespoons agave syrup
Instructions
- 1
Preheat oven to 425F. Line a 13x18-inch baking sheet with parchment paper.
- 2
Cut sweet potatoes into 1/2-inch cubes.
- 3
Spread potatoes on prepared sheet pan, drizzle with olive oil, and sprinkle one-third of the seasoning mixture over them.
- 4
Roast for 15 to 20 minutes at 425F until potatoes begin to soften and are almost fork-tender.
- 5
Remove sheet pan from oven. Add green beans and diced ham in a single layer over potatoes.
- 6
Drizzle agave syrup over the mixture, add more olive oil, and sprinkle remaining spices.
- 7
Return to oven and roast 15 to 20 minutes until potatoes are completely fork-tender.
- 8
Serve immediately.
Tips
Don't skip the two-stage roast: potatoes need 15-20 minutes alone to begin softening before adding faster-cooking beans and ham, preventing overcooked beans and undercooked potatoes.
Toss potatoes with oil and seasoning evenly for even browning and flavor distribution throughout the sheet pan.
Good to Know
Refrigerate in an airtight container up to 3 days. Reheat covered in a 350F oven for 10-15 minutes.
Prepare and store uncooked ingredients separately (cut potatoes, drained beans, diced ham) in the refrigerator up to 1 day ahead. Assemble and roast when ready to serve.
Serve immediately while vegetables are warm and ham is still slightly crisp at the edges. Pairs well with cornbread or a simple green salad.
Common Mistakes
Skip the initial solo roast of potatoes to avoid undercooked centers and mushy beans.
Overcrowd the sheet pan to prevent even browning and proper caramelization of vegetables.
Substitutions
FAQ
Can I use canned or frozen sweet potatoes?
Canned sweet potatoes will fall apart during roasting. Frozen cubed sweet potatoes work but may release extra moisture; pat them dry before roasting and slightly reduce initial cook time.
What if my potatoes aren't fork-tender after 20 minutes?
Cube size matters: smaller cubes cook faster. If needed, roast the initial potato stage an additional 5-10 minutes before adding beans and ham.
Can I freeze leftovers?
Yes, up to 2 months in an airtight container. Thaw overnight in the refrigerator and reheat covered at 350F until warmed through.