Sweet Potato and Egg Skillet Recipe

Sweet Potato and Egg Skillet  Recipe
Sweet Potato and Egg Skillet Recipe photo by Taste of Home
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Sweet Potato and Egg Skillet Recipe

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I try to incorporate nutritious sweet potatoes in my meals as often as possible, especially with breakfast! This recipe originated with the purpose of feeding my family a healthy, hearty breakfast... and it worked! —Jeanne Larson, Mission Viejo, California
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 tablespoons butter
  • 2 medium sweet potatoes, peeled and shredded (about 4 cups)
  • 1 garlic clove, minced
  • 1/2 teaspoon salt, divided
  • 1/8 teaspoon dried thyme
  • 2 cups fresh baby spinach
  • 4 large eggs
  • 1/8 teaspoon coarsely ground pepper

Directions

In a large skillet, heat butter over low heat. Add sweet potatoes, garlic, 1/4 teaspoon salt and thyme; cook, covered, until potatoes are almost tender, 4-5 minutes, stirring occasionally. Stir in spinach just until wilted, 2-3 minutes.
With the back of a spoon, make four wells in potato mixture. Break an egg in each well. Sprinkle eggs with pepper and remaining salt. Cook, covered, on medium-low until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes. Yield: 4 servings

Test Kitchen tips
  • If you like your eggs sunny side up, leave the pan uncovered while they cook.
  • Break the eggs into a small dish before adding to the pan. It’s easier to remove stray shell pieces if they get into the egg.

  • Health Tip: With the sweet potatoes and spinach, this dish meets the daily requirement for vitamin A.
    Originally published as Sweet Potato and Egg Skillet in Simple & Delicious February/March 2018

    Nutritional Facts

    1 serving: 224 calories, 11g fat (5g saturated fat), 201mg cholesterol, 433mg sodium, 24g carbohydrate (10g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 medium-fat meat.

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    • 2 tablespoons butter
    • 2 medium sweet potatoes, peeled and shredded (about 4 cups)
    • 1 garlic clove, minced
    • 1/2 teaspoon salt, divided
    • 1/8 teaspoon dried thyme
    • 2 cups fresh baby spinach
    • 4 large eggs
    • 1/8 teaspoon coarsely ground pepper
    1. In a large skillet, heat butter over low heat. Add sweet potatoes, garlic, 1/4 teaspoon salt and thyme; cook, covered, until potatoes are almost tender, 4-5 minutes, stirring occasionally. Stir in spinach just until wilted, 2-3 minutes.
    2. With the back of a spoon, make four wells in potato mixture. Break an egg in each well. Sprinkle eggs with pepper and remaining salt. Cook, covered, on medium-low until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes. Yield: 4 servings

    Test Kitchen tips
  • If you like your eggs sunny side up, leave the pan uncovered while they cook.
  • Break the eggs into a small dish before adding to the pan. It’s easier to remove stray shell pieces if they get into the egg.

  • Health Tip: With the sweet potatoes and spinach, this dish meets the daily requirement for vitamin A.
    Originally published as Sweet Potato and Egg Skillet in Simple & Delicious February/March 2018

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