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
Sweet Potato and Egg Skillet
Test Kitchen tips
Watch How to Make Sweet Potato and Egg Skillet
Sweet Potato and Egg Skillet
Prep Time
10 min
Cook Time
15 min
Yield
4 servings
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 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.
- 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.
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.
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