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Sweet Potato and Egg Skillet

6 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Updated: Jan. 09, 2024
I try to incorporate nutritious sweet potatoes in meals as often as possible, especially with breakfast. I came up with this recipe to feed my family a healthy, hearty breakfast—and it worked! —Jeanne Larson, Rancho Santa Margarita, California
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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

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

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.

    Nutrition 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.