Southwest Sweet Potato Breakfast Skillet
Easy and delicious, this southwest sweet potato breakfast skillet is perfect for breakfast or dinner! With spiced sweet potatoes, eggs and fresh cilantro, you can have it on the table in 40 minutes or less. Gluten free and vegetarian with dairy free option.
Let me introduce you to my new favorite weekend breakfast.
I made this on a whim one morning when I was trying to use up some leftover sweet potatoes I had laying around. We loved it so much that I made it for the next several weeks straight.
And then I clearly had to make it again to grab photos and share here with you. Twist my arm.
But one try and I bet that you’ll be hooked too.
And it’s really easy. Like maybe a little too easy to be sharing but whatever. We all love simple recipes right?
Plus there are eggs involved.
I would probably put eggs on just about everything if I could … runny yolks, I mean come on. How can you resist?
And then combine them with sweet potatoes spiced up with my other favs (hello cumin and smoked paprika … are you sick of me talking about them yet?) and you have one heck of a breakfast.
Or breakfast for dinner?
Awesomeness that only dirties one skillet. That’s a win right there friends.
Additional Breakfast Recipes You Might Enjoy:
- Healthy Breakfast Tacos
- Dairy Free Frittata
- Southwest Egg Scramble
- Summer Veggie Egg Scramble
- Potato and Green Bean Breakfast Skillet
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 1 ½ tablespoons olive oil
- 3 medium sweet potatoes, cut into ½ inch chunks
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon cayenne
- ⅓ cup low-sodium vegetable broth, plus extra as needed
- ½ cup shredded regular or dairy free cheddar cheese*
- 4 large eggs
- ⅓ cup fresh cilantro, roughly chopped
- 1 to 2 medium green onions, thinly sliced
- your favorite salsa, for serving
- hot sauce, for serving
- Set a large skillet over medium heat and add in the olive oil. When hot, add in the potatoes and then sprinkle with the cumin, paprika, salt and cayenne. Give it a good stir then cover and let cook for about 5 minutes, stirring halfway through.
- Add in the vegetable broth, give it another good stir then re-cover and let cook for about 10 more minutes, until the potatoes are tender, stirring occasionally. If the skillet starts to get too dry (i.e. the potatoes are sticking to the bottom, add in a little more vegetable broth, a tablespoon or two at a time - especially right before you add the cheese/eggs).
- When the potatoes are tender, sprinkle the cheese evenly over the top. Next, make four small wells in the sweet potatoes (leaving a few sweet potatoes at the bottom of each well) and then break the eggs into the wells.
- Cover the skillet, turn the heat down to medium low / low and let cook until the eggs are set and the yolks are to your desired doneness (for me this was about 6 minutes).
- Remove from the heat and sprinkle with the cilantro and green onions. Serve with salsa and hot sauce, if desired.
*You can also just omit the cheese - it's still plenty delicious without it!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 258Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 200mgSodium: 474mgCarbohydrates: 20gFiber: 3gSugar: 6gProtein: 12g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.