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. Whole-30 compliant.
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
Sweet Potato Sausage Broccoli Breakfast Bake
Roasted Butternut Squash Hash Bowl
Buckwheat-Currant Pancakes; Gluten-Free
I'm sharing this recipe to Fiesta Friday # 366 this week, co-hosted by Angie @ FiestaFriday!
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!!
Beth
Sweet Potato Breakfast Skillet - Paleo
Equipment
- Cast Iron Skillet
- Ovenproof Skillet
- Spatula
Ingredients
- ¼ cup ghee or melted coconut oil
- 2 sweet potatoes peeled and diced, 3-4 cups
- 2 medium apples cored and diced
- 2 teaspoons cinnamon
- ⅓ cup raisins chopped if large
- ⅓ 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
Instructions
- Preheat oven to 325ºF.
- Heat ghee (for Paleo or Whole 30) or coconut oil 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.
Notes
Nutrition information is from the nutrition analyzer at HappyForks.com. It is a guideline rather than a professional evaluation of this recipe.
Heather Perine
This reminds me of an omelette I had at a restaurant once! It had an apple filling and I thought no way that can be good and boy was I wrong!!! I still remember to this day how good it was. So I'm going to have to try this! I love the idea of adding sweet potatoes to this 🙂
Beth
Hi, Heather, if you enjoyed an apple omelette this should suit you well. The sweet potatoes are such a great foundation because they can go either sweet or savory depending on what else is in a dish. Enjoy!
Amy Liu Dong
Definitely, an awesome recipe, it's perfectly great for breakfast. This will give us the energy we need to start our day right.
Beth
Thank you so much, Amy. It's nice to have a sweet yet high-protein option sometimes, which this is!
Kathryn
This made such a hearty and delicious breakfast this week! I love incorporating sweet potatoes into breakfast and this was a great way to do it! Will be making again very soon, thank you.
Beth
I'm so happy to hear that you enjoyed this great breakfast recipe, Kathryn - the sweet potatoes are so good in this.
Paula Montenegro
I was ready to dive in because it's a breakfast dish with sweet potatoes (love!) and then I saw that it also has raisins and apples! Sooo tempting, I can't wait to make it tomorrow for Sunday brunch. Thanks for sharing!
Beth
I'm with you, Paula, about enjoying an eggy-yet-sweet breakfast sometimes. Sounds like a great Sunday brunch dish!
Lori | The Kitchen Whisperer
What a unique twist on a breakfast classic; using sweet ingredients! I love it! This is almost dessert-ish which I’m totally OK with! And great step-by-step instructions too! Thank you so much for sharing! I can't wait to make this!
Beth
Lori, I'm so glad it sounds good to you, and that the instructions are helpful. Nice to have dessert for breakfast sometimes, I say.
Leslie
What an amazing, delicious breakfast recipe! I love your use of sweet potatoes and apples together, yum!!
Beth
Thank you so much, Leslie. The apples are really a natural with the sweet potatoes in this bake, yet still not too sweet.
Erin
I've never tried anything like this! My kid has an egg every other morning but always the same way. I should definitely try this for him! So many yummy flavors in one dish.
Beth
Erin, one of the things I like best about this breakfast skillet is how different a take on eggs it is. I hope your son thinks so too!
Ramona
This sweet potato skillet looks super delicious and I am definitely going to be making this soon for me and my family. Thank you for sharing this recipe, I cant wait to try it out!
Beth
Thank you, Ramona, and I'm so happy that you are considering it for your family. It's a keeper!
Alex
I agree on not cutting down on the fat! It makes me want to cry when I see people halving fat or such. This really looks fantastic. I wish brunch and company were something that still existed so I'd have an excuse to make this!
Beth
Thanks, Alex - the fat adds so much to a dish. I am keeping my hopes up that we'll be back to brunching it with friends soon!
Tammy
A delicious idea for sweet potatoes...this looks so good! A perfect weekend breakfast for the whole family.
Beth
Tammy, we have made this a weekly dish around here - It's really popular.