Preheat the oven to 450 degrees F. Set out a large rimmed 13X18 inch sheet pan.
Peel the sweet potatoes and dice into 1/3 inch cubes. Place the cubes on the baking sheet, drizzle olive oil over the top, and toss to coat so the sweet potatoes don’t brown.
Seed and chop the bell pepper and jalapeno. Then chop the onion and mince the garlic.
Add the chopped peppers, onions, and garlic to the sweet potatoes. Then add the thyme leaves, paprika, 1 ¼ teaspoons salt, and ¼ teaspoon ground black pepper. Toss well, and spread the hash out evenly on the baking sheet.
Bake for 15 minutes. Then flip with a spatula and spread out again. Bake another 15 minutes.
Flip the hash one more time. Then sprinkle the diced prosciutto over the top. Bake for another 10-15 minutes until the prosciutto is crispy. Mix and serve warm.
Not a sweet potato fan? You can use russet potatoes in this recipe as well!