Sweet Potato Brunch Skillet Recipe

Name: Sweet Potato Brunch Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Sweet Potato, Peeled And Cubed; 1 Tablespoon Extra Virgin Olive Oil; Kosher Salt And Cracked Black Pepper, For Taste; 1/4 teaspoons Smoked Paprika; 1/2 teaspoons Chili Powder; 1/2 cups Tomato Sauce (homemade Or Store Bought); 2 Tablespoons Black Beans, Rinsed; 1 Egg, Poached; 1/2 Avocado, Thinly Sliced; 1 Tablespoon Cottage Cheese Or Plain Greek Yogurt; FOR THE GARNISHES (optional):; Sliced Scallions; Microgreens; Your Favorite Hot Sauce; Equipment; Miniature Cast Iron Skillet (See Note)

Servings: persons

1 Sweet Potato, Peeled And Cubed
1 Tablespoon Extra Virgin Olive Oil
Kosher Salt And Cracked Black Pepper, For Taste
1/4 teaspoons Smoked Paprika
1/2 teaspoons Chili Powder
1/2 cups Tomato Sauce (homemade Or Store Bought)
2 Tablespoons Black Beans, Rinsed
1 Egg, Poached
1/2 Avocado, Thinly Sliced
1 Tablespoon Cottage Cheese Or Plain Greek Yogurt
FOR THE GARNISHES (optional):
Sliced Scallions
Microgreens
Your Favorite Hot Sauce
Equipment
Miniature Cast Iron Skillet (See Note)

1
Preheat oven to 425u00b0F.
2
Peel the sweet potato and cube it into 1/2-inch cubes. Place cubed sweet potatoes in a bowl and drizzle with olive oil; season with the dry seasonings and toss until evenly coated.
3
Transfer the sweet potatoes into the skillet. Add the tomato sauce and the rinsed black beans. Place in the oven, uncovered, for 20 minutes or until sweet potato is tender with the poke of a fork.
4
While potatoes bake, you can prep your garnishes and poach the egg. See notes for egg poaching tips.
5
Once the sweet potatoes are tender and ready, remove from oven and set aside.
6
Place avocado on top of the potatoes in addition to the poached egg, cottage cheese or yogurt, and garnishes. Serve hot.
7
Notes:
8
1. If you're doubling (or more) this recipe, you can use a regular-sized cast iron skillet.
9
2. To poach egg, bring a pot of water to a gentle but steady simmer (not a rolling boil). Add a teaspoon of vinegar to the water. Crack each egg into it's own ramekin or a small cup. With a spoon, create a gentle whirlpool in the water. This will help the egg white wrap around the yolk. Slowly tip the egg into the whirlpool, white first. Let to cook for 3 minutes. Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon. Set the egg onto a paper towel and gently pat dry. Transfer to your dish.

108

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 Sweet Potato, Peeled And Cubed, 1 Tablespoon Extra Virgin Olive Oil, Kosher Salt And Cracked Black Pepper, For Taste, 1/4 teaspoons Smoked Paprika, and more.

Yes, Sweet Potato Brunch Skillet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato Brunch Skillet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions