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Sweet Potato Breakfast Skillet Recipe
Ash Tyrrell

Sweet Potato Breakfast Skillet Recipe

I made this Sweet Potato Breakfast Skillet 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.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. This recipe comes together easily with a few simple steps. Take your time with each stage for the best texture and flavor.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

  • 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.