Name: Sweet Potato Breakfast Skillet Recipe
Prep time: 10 min
Cook time: 20 min
Ingredients: sweet potatoes – 2 medium; olive oil – 1½ tablespoons – Helps the sweet potatoes brown and crisp; olive oil adds flavor (but avocado oil also works well.); onion – 1 small (diced – Adds savory depth and balances the sweetness of the potatoes; yellow onion works best.); bell pepper – 1 medium (diced – Brings color, crunch, and mild sweetness; red or orange peppers give the best flavor.); garlic – 2 cloves (minced – Fresh garlic gives a warm, aromatic base; avoid garlic powder for better taste.); paprika – 1 teaspoon – Enhances sweetness and adds gentle smokiness without overpowering the dish.; ground cumin – ½ teaspoon – Adds warmth and earthy flavor that pairs perfectly with sweet potatoes.; salt – ½ teaspoon (or to taste – Essential for bringing all the flavors together; adjust after cooking if needed.); black pepper – ¼ teaspoon – Adds light heat and depth; freshly ground is best.; eggs – 4 large – Provide protein and richness; crack them directly into the skillet for best texture.; fresh parsley – 2 tablespoons (chopped – Adds freshness and color; always add at the end for best flavor.)

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I made thisSweet Potato Breakfast Skillet Recipe on a lazy weekend morning when I wanted something hearty but still wholesome. The smell alone convinced me I’d be making it again soon.

I love how everything comes together in one pan with simple ingredients, similar to how balanced meals are built in a gyro bowls recipe where flavors and textures come together effortlessly. It felt comforting, colorful, and filling without being heavy. After the first bite, I knew this skillet deserved a permanent spot in my breakfast rotation.

Ingredients

Below is a breakdown of each ingredient, why it works, and a small pro tip from my kitchen.

sweet potatoes – 2 medium, peeled and diced – These are the base of the skillet, naturally sweet and hearty; cut them evenly so they cook at the same speed.
olive oil – 1½ tablespoons – Helps the sweet potatoes brown and crisp; olive oil adds flavor, but avocado oil also works well.
onion – 1 small, diced – Adds savory depth and balances the sweetness of the potatoes; yellow onion works best.
bell pepper – 1 medium, diced – Brings color, crunch, and mild sweetness; red or orange peppers give the best flavor.
garlic – 2 cloves, minced – Fresh garlic gives a warm, aromatic base; avoid garlic powder for better taste.
paprika – 1 teaspoon – Enhances sweetness and adds gentle smokiness without overpowering the dish.
ground cumin – ½ teaspoon – Adds warmth and earthy flavor that pairs perfectly with sweet potatoes.
salt – ½ teaspoon (or to taste) – Essential for bringing all the flavors together; adjust after cooking if needed.
black pepper – ¼ teaspoon – Adds light heat and depth; freshly ground is best.
eggs – 4 large – Provide protein and richness; crack them directly into the skillet for best texture.
fresh parsley – 2 tablespoons, chopped – Adds freshness and color; always add at the end for best flavor.

Note: This recipe serves 2–3 people generously, based on the ingredient quantities listed above.

Variations

This skillet is incredibly flexible and easy to customize. For a dairy-free version, simply keep it as-is since no cheese is required. If you want extra protein, add cooked turkey sausage or chicken sausage before the eggs.

For a spicy twist, toss in red pepper flakes or diced jalapeños, which pair nicely with bold flavors found in a roasted jalapeno popper grilled cheese recipe. You can also add leafy greens like fresh spinach at the end, but avoid frozen spinach as it releases too much water.

Cooking Time

Here’s how long everything takes from start to finish:

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Equipment You Need

Large non-stick skillet – for cooking everything evenly in one pan
Sharp knife – to dice sweet potatoes and vegetables cleanly
Cutting board – keeps prep organized and safe
Wooden spatula – ideal for stirring without damaging the pan
Lid – helps eggs cook evenly when covered

How to Make Sweet Potato Breakfast Skillet?

This recipe comes together easily with a few simple steps. Take your time with each stage for the best texture and flavor.

Prepare the Vegetables

Start by peeling and dicing the sweet potatoes into small cubes. Chop the onion, bell pepper, and garlic. Keeping everything similar in size ensures even cooking. I like prepping everything before turning on the stove.

Cook the Sweet Potatoes

Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and spread them out evenly. Let them cook for about 8–10 minutes, stirring occasionally, until they are fork-tender and lightly crispy.

Add Aromatics and Spices

Once the sweet potatoes are soft, add the onion, bell pepper, and garlic. Stir and cook for another 3–4 minutes until fragrant. Sprinkle in paprika, cumin, salt, and black pepper, mixing well so every bite is seasoned.

Create Space for the Eggs

Use a spoon to make small wells in the skillet. Crack one egg into each well. This helps the eggs cook evenly and stay in place. Reduce heat slightly to avoid burning the bottom.

Cook the Eggs

Cover the skillet with a lid and let the eggs cook for 4–6 minutes, depending on how runny you like the yolks. I usually aim for set whites with soft yolks. Remove from heat once done.

Garnish and Serve

Sprinkle chopped fresh parsley over the skillet. Let it rest for a minute before serving. This helps everything settle and makes it easier to scoop.

Additional Tips for Making This Recipe Better

After making this skillet a few times, I picked up a few tricks that really elevate it:

I always dice the sweet potatoes small so they cook faster and get crispy.
I let the potatoes sit undisturbed for a few minutes to develop a golden crust.
I season in layers instead of all at once for deeper flavor.
I prefer medium-low heat when cooking the eggs so the yolks stay creamy.
I sometimes finish with a squeeze of lemon for brightness.

How to Serve Sweet Potato Breakfast Skillet?

This skillet looks beautiful straight from the pan. I usually serve it as-is for a rustic feel. For extra flair, garnish with more fresh herbs or sliced avocado. It pairs well with whole-grain toast or a side of fresh fruit. You can also serve it in individual bowls for a brunch-style presentation.

Nutritional Information

This dish is balanced and satisfying. Below are approximate values per serving:

Calories: ~350 kcal
Protein: ~18 g
Carbohydrates: ~32 g
Fat: ~16 g

Make Ahead and Storage

Make Ahead

You can prep the vegetables a day in advance and store them in an airtight container in the fridge. This makes mornings much faster. I don’t recommend cooking the eggs ahead of time.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Keep the eggs slightly undercooked if you plan to reheat.

Reheating

Reheat gently in a skillet over low heat or in the microwave in short intervals. Add a splash of water and cover to prevent drying out.

Why You’ll Love This Recipe?

There are so many reasons this skillet has become a favorite in my kitchen.

It’s a one-pan meal that saves time and cleanup while still feeling homemade.
The recipe is easy to customize based on what I have on hand.
It’s naturally gluten-free and packed with nutrients.
The combination of crispy potatoes and soft eggs is incredibly satisfying.
It works just as well for breakfast, brunch, or even a light dinner.

If you’re looking for a simple, nourishing, and flavorful meal, this Sweet Potato Breakfast Skillet is one I truly recommend trying.

Ash Tyrrell