Sweet Potato Breakfast Skillet Recipe

Servings: 4 Total Time: 40 mins Difficulty: Beginner
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Sweet potatoes are a versatile and nutrient-packed ingredient, making them the perfect base for a hearty breakfast skillet. Packed with vibrant colors, wholesome flavors, and a balance of protein, fiber, and healthy fats, this dish is an excellent way to fuel your morning. Let’s dive into the detailed recipe and tips to create the perfect Sweet Potato Breakfast Skillet.

Ingredients

Base Ingredients:

  • 2 medium-sized sweet potatoes, peeled and diced into small cubes
  • 2 tablespoons olive oil (or your preferred cooking oil)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • Salt and pepper to taste

Vegetables:

  • 1 small red onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cup fresh spinach (optional, for added greens)
  • 1/2 cup cherry tomatoes, halved

Protein Options (Choose One or Combine):

  • 4 large eggs
  • 1 cup cooked and crumbled breakfast sausage (pork, chicken, or plant-based)
  • 1 cup black beans (drained and rinsed)

Optional Toppings:

  • 1/4 cup shredded cheddar cheese (or dairy-free alternative)
  • 1 avocado, sliced
  • Fresh cilantro leaves, chopped
  • Hot sauce or salsa (to taste)

Instructions

Step 1: Prepare the Sweet Potatoes

  1. Heat a large, heavy-bottomed skillet (preferably cast iron) over medium heat.
  2. Add 1 tablespoon of olive oil to the skillet.
  3. Once the oil is hot, add the diced sweet potatoes, smoked paprika, garlic powder, cumin, salt, and pepper.
  4. Stir to coat the sweet potatoes evenly with the spices.
  5. Cook for 8-10 minutes, stirring occasionally, until the sweet potatoes are tender and lightly crisped on the outside. If needed, add a splash of water to help them cook through without burning.

Step 2: Sauté the Vegetables

  1. Push the sweet potatoes to one side of the skillet.
  2. Add the remaining 1 tablespoon of olive oil to the empty side of the skillet.
  3. Add the diced onion and bell peppers to the skillet, stirring occasionally, for 5-7 minutes until softened and slightly caramelized.
  4. Add the cherry tomatoes and spinach (if using) and cook for an additional 2-3 minutes, until the spinach wilts and the tomatoes soften.

Step 3: Incorporate the Protein

  1. If using sausage, add the cooked crumbles to the skillet and stir to combine.
  2. If using black beans, stir them in and let them warm for 2-3 minutes.
  3. For eggs:
    • Create 4 small wells in the skillet mixture.
    • Crack an egg into each well.
    • Cover the skillet with a lid and cook for 4-5 minutes, or until the egg whites are set but the yolks remain runny (adjust to your preferred doneness).

Step 4: Add Toppings and Serve

  1. Remove the skillet from heat.
  2. Sprinkle shredded cheese over the skillet, if desired, and let it melt from the residual heat.
  3. Garnish with sliced avocado, fresh cilantro, and a drizzle of hot sauce or salsa.
  4. Serve directly from the skillet for a rustic presentation, or portion onto plates for individual servings.

Tips for Success

  1. Uniform Sweet Potato Cubes: Dice the sweet potatoes evenly to ensure they cook at the same rate.
  2. Non-Stick Skillet: While cast iron is ideal for creating a crispy base, a non-stick skillet works well for easier cleanup.
  3. Meal Prep: Dice the vegetables and sweet potatoes in advance to save time in the morning.
  4. Add Spice: For an extra kick, add a pinch of chili powder or cayenne pepper to the sweet potatoes.
  5. Dietary Adjustments: Make this recipe vegan by omitting the eggs and cheese, and focusing on plant-based protein options like black beans.

Variations

  • Mexican-Inspired: Add a sprinkle of taco seasoning to the sweet potatoes and top with pico de gallo and guacamole.
  • Mediterranean: Use feta cheese, Kalamata olives, and a sprinkle of oregano for a Mediterranean twist.
  • Hearty Meat Lover’s: Incorporate diced bacon or ham for an extra savory touch.

Nutrition Information (Per Serving)

Estimated for a serving size of 1/4 of the skillet, with eggs and cheese included.

  • Calories: 320
  • Protein: 14g
  • Carbohydrates: 30g
  • Fat: 18g
  • Fiber: 7g
  • Sugar: 8g

Enjoy this Sweet Potato Breakfast Skillet as a satisfying weekend brunch, a quick weekday meal, or even as a breakfast-for-dinner option. Packed with nutrients and customizable to your taste, it’s sure to become a household favorite!

Sweet Potato Breakfast Skillet Recipe

Prep Time 15 mins Cook Time 25 mins Total Time 40 mins Difficulty: Beginner Cooking Temp: 180  C Servings: 4 Best Season: All Seasons

Description

The Sweet Potato Breakfast Skillet is a hearty, nutritious, and flavorful one-pan meal that’s perfect for starting your day with energy. Packed with tender sweet potatoes, savory vegetables, crispy bacon, and sunny-side-up eggs, this dish balances sweet and savory notes seamlessly. Its origin lies in combining the best of breakfast staples with a healthy twist, making it a delightful addition to any morning table.

Ingredients

Cooking Mode Disabled

For the Base:

For the Vegetables:

For the Protein:

For Garnish:

Instructions

  1. Prepare the Sweet Potatoes

    Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the diced sweet potatoes, season with salt and pepper, and sauté for 10 minutes until golden brown and slightly tender.

  1. Cook the Vegetables

    Push the sweet potatoes to one side of the skillet. Add the remaining olive oil and sauté the onion, bell peppers, and garlic. Sprinkle smoked paprika and cook until the vegetables are soft and fragrant, about 5-7 minutes.

  1. Incorporate the Bacon

    If using bacon, crumble the cooked strips into the skillet and stir everything together to evenly distribute the flavors.

  1. Add the Eggs

    Create small wells in the skillet mixture and crack the eggs into each well. Transfer the skillet to a preheated oven at 180°C and bake for 8-10 minutes, or until the egg whites are set but the yolks remain runny.

  1. Garnish and Serve

    Remove the skillet from the oven, garnish with chopped parsley and crumbled feta cheese, and serve hot. Enjoy with toast or as is!

Nutrition Facts

Servings 4


Amount Per Serving
Calories 411.98kcal
% Daily Value *
Total Fat 24.57g38%
Saturated Fat 7.47g38%
Trans Fat 0.06g
Cholesterol 213.48mg72%
Sodium 738.49mg31%
Potassium 757.73mg22%
Total Carbohydrate 33.8g12%
Dietary Fiber 5.8g24%
Sugars 9.01g
Protein 14.7g30%

Vitamin A 1104.93 IU
Vitamin C 69.44 mg
Calcium 132.84 mg
Iron 2.39 mg
Vitamin D 1.15 IU
Vitamin E 2.66 IU
Vitamin K 42.19 mcg
Thiamin 0.26 mg
Riboflavin 0.45 mg
Niacin 2.56 mg
Vitamin B6 0.68 mg
Folate 66.02 mcg
Vitamin B12 0.74 mcg
Phosphorus 266.2 mg
Magnesium 55.99 mg
Zinc 1.84 mg

* Nutrition information is provided as a courtesy and is an estimate based on available ingredients and serving sizes. Variations in ingredients and portion sizes may affect the actual values. Always consult a nutritionist or healthcare provider for specific dietary advice.

Note

  • Vegetarian Option: Skip the bacon and add black beans or tofu for protein.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the skillet or microwave.
  • Variations: Add your favorite spices, such as cumin or chili flakes, for a different flavor profile. Swap feta with shredded cheddar or parmesan.
Keywords: healthy, one-pan, breakfast, gluten-free, hearty

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Frequently Asked Questions

Expand All:
Can I use regular potatoes instead of sweet potatoes?

Yes, you can substitute sweet potatoes with Yukon Gold or red potatoes, but the cooking time may vary slightly.

How can I make this dish vegan?

Replace bacon with plant-based protein like tempeh or chickpeas, and skip the eggs or use a vegan egg substitute.

Can I prep this ahead of time?

Yes! You can dice the sweet potatoes and vegetables in advance and store them in the fridge until ready to cook.

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