This paleo sweet potato breakfast skillet is an easy one-pan breakfast that is filling and delicious. If you crave an eggy breakfast that’s naturally sweet from raisins and apples, as well as the sweet potatoes, this is for you.
Eggs are a pretty common breakfast ingredient in both paleo and keto eating plans. Eggs are high in protein and, if they are pastured eggs, high in omega-3 fatty acids, too.
Few foods can be prepared in as many forms as the egg! Just think of its ability to be poached, hard-boiled, fried or completely mixed into a dish like muffins where they become unrecognizable but provide structure and lightness.
Much as I enjoy eggs and their considerable health benefits, I like to vary their taste and consistency from one breakfast to the next. There’s such a thing as too many eggy dishes for me.
Though normally I prefer a savory breakfast to a sweet one, the sweet potatoes provide the texture to make this meal a tasty morning variation.
Even so, I reduced the quantity of raisins from the recipe I modeled this one on. As I’ve made a number of versions of this recipe I’ve come to prefer the pecans on top so that they toast and form a crunchy top.
My family members were not crazy about the sweetness of this recipe at all, but they were quick to say it’s just because they prefer their eggs savory. But you found this recipe because you wanted something sweet, right?
If you are aiming for a lower-carb breakfast even though sweet, you will want to keep the proportion of protein high, which means no fewer than six eggs in this recipe.
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You can make this sweet potato skillet non-dairy with coconut oil instead of ghee. But I wouldn’t cut down on the amount of fat. The sweet potatoes soak some up, then the apples, and you need to have enough left to coat the pan and keep the eggs from sticking.
What are the steps in making this sweet potato breakfast skillet?
Step 1: Dice two sweet potatoes and saute them in ghee or coconut oil until they start to soften. Stir in diced, peeled apples and cook for a few minutes more.
Step 2: Stir in raisins (chop these if they are very large), cinnamon and salt. Continue to cook until the raisins are plumped.
Step 3: Whisk the coconut milk to blend the two layers, then whisk in the eggs. Pour the mixture over the ingredients in the pan.
Step 4: Bake for about 30 minutes. The time will depend on your oven, how close to room temperature your ingredients were, and your altitude.
What can I serve this Paleo sweet potato breakfast skillet with?
- To continue the sweet theme, pour maple syrup onto your skillet breakfast. Be sure it’s pure maple syrup since some ingredients in other maple syrups include corn syrup, which is not paleo.
- Dairy or non-dairy yogurt would be a great tart accompaniment – I suggest a plain coconut milk yogurt.
- This breakfast is eggy enough it would probably go well with some Paleo bread or a side of vegetables, especially to tweak it more toward the savory.
Other breakfast recipes you may enjoy
If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #amealinmind on Instagram. I’d love to see what you come up with. Thank you so much!!
Sweet Potato Breakfast Skillet - Paleo
- Cast Iron Skillet
- Ovenproof Skillet
- 1/4 cup ghee or melted coconut oil
- 2 sweet potatoes peeled and diced, 3-4 cups
- 2 medium apples cored and diced
- 2 teaspoons cinnamon
- 1/3 cup raisins chopped if large
- 1/3 cup pecans mix in or sprinkle on top
- ½ teaspoon Salt or to taste
- 7 eggs at room temperature, beaten
- 1 cup full-fat coconut milk I used Thai Kitchen
- Preheat oven to 325ºF.
- Heat ghee (for Paleo) or butter in a large cast-iron skillet over medium heat, then add sweet potatoes. Cook, stirring until beginning to soften, about 5-10 minutes.
- Stir in the apples and cook until the apples begin to soften, about 5 minutes. Add the cinnamon, and raisins, and cook raisins are plumped, about 5-10 minutes more. Both apples and sweet potatoes should be easily pierced with a fork. If necessary, add a little water to prevent sticking and burning. Add pecans unless you’ll be sprinkling them on top, and salt. Stir to combine well and sauté the mixture a minute or two for the flavors to meld.
- In a medium bowl, whisk eggs and coconut milk until smooth and well combined. (see note) Remove apple-sweet potato mixture from heat and pour egg mixture over.
- Smooth the top of the casserole with the back of a spoon. If you reserved the pecans, sprinkle them on top now.
- Bake for 20-30 minutes (it may need 35 minutes at high altitude or if your kitchen is cold, in which case it will take a bit longer for the oven's heat to get to the middle of the bake) or until set. A knife stuck in the middle should come out clean.
- Allow to cool for at least 10 minutes before slicing to allow the eggs to set.
Nutrition information is from the nutrition analyzer at HappyForks.com. It is a guideline rather than a professional evaluation of this recipe.
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