Sweet Potato Dinner Skillet

This sweet potato dinner skillet features crispy shredded sweet potatoes, leafy greens, eggs and feta cheese, served up as a simple vegetarian dinner.

Our theme for the week is comfort food, and here’s an idea for when you’re short on time – and budget. This sweet potato dinner skillet is relatively quick and uber healthy, made up of two powerhouse superfoods: sweet potatoes and greens. Alex and I have made this a few times for a quick and easy weeknight meal — tonight with both of us in the kitchen we had the meal on the table, cooking mess fully cleaned, and groceries put away in 30 minutes. (Granted, he is a speedy cook and I was a focused cleaning machine behind him as he worked, but still!)

Related: Homemade Sweet Potato Hash Browns

Prioritizing cooking in a busy world

How do you find balance in a busy week? As full time professionals, we’re hard-pressed to find time to cook during the week, so we spend most of our time cooking on the weekends and eat leftovers during the week. But if we have a few moments to spare, sometimes we’ll spring for quick meals like this sweet potato and feta recipe, with limited ingredients and packed with nutritional punch.

We also help ourselves honor a key concept: boundaries. Work / life balance doesn’t just happen, it takes discipline, the ability to prioritize, and the ability to say No to the non-essential and Yes to life-honoring practices (like eating healthy food). Starting out in the working world, I never would have guessed how difficult this would be, and that I could only rely on one person to set these boundaries: myself. It’s taken a while, but we’ve become committed to setting boundaries so that we can say Yes to nutritious, life-sustaining food, though it comes with saying No others. Hopefully this sweet potato dinner skillet is simple enough to minimize the No’s and maximize the Yes’s!

How to make this sweet potato dinner skillet

The main concept behind this sweet potato dinner skillet is that instead of dicing the sweet potatoes, they are sliced into thin shreds. You can do this in a few ways: if you have a food processor, it makes quick work of it! Otherwise you grate the sweet potato with the large side of a box grater. Add the sweet potato to a skillet, cast iron if you have it, and saute it until crispy. Stir in some chopped chard, for a nutritional punch, then crack in a few eggs. Top with a sprinkle of salty feta cheese crumbles. Cook until the eggs are set, then enjoy! The entire process is relatively painless and results in one delicious sweet potato dinner skillet.

Looking for sweet potato dinner recipes?

As you can see, we’re kinda sweet potato obsessed! Outside of this sweet potato dinner skillet, here are some of our favorite sweet potato dinner recipes:

• Baked Sweet Potato with Moroccan Lentils
• Sweet Potato Pizza with Brie
• Moroccan Stew with Chickpeas & Sweet Potatoes
• Sweet Potatoes with Thai Peanut Butter Sauce
• Baked Sweet Potatoes with Goat Cheese & Lentils
• Broccoli Cheese Baked Sweet Potatoes
• All-Star Sweet Potato Chili
• Vegan Sweet Potato Soup with Harissa
• Thai-Style Easy Baked Sweet Potato

This recipe is…

This sweet potato dinner skillet recipe is vegetarian and gluten-free.

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Sweet Potato Dinner Skillet

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This sweet potato dinner skillet features crispy shredded sweet potatoes, leafy greens, eggs and feta cheese, served up as a simple vegetarian dinner.

• Author: a Couple Cooks
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 12-inch skillet, cast iron if possible
• 2 pounds sweet potatoes
• 3 cloves garlic
• 1 bunch chard
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon kosher salt
• Fresh ground pepper
• 4 ounces feta cheese crumbles
• 4 eggs

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Instructions

1. Wash the sweet potatoes, and peel the garlic. In a food processor, shred the potatoes (with the skins on) and the garlic. If you don’t have a food processor, grate the sweet potato with the large side of a box grater, and then mince the garlic. Wash the chard, then cut it into thin strips (chiffonade).
2. In a large skillet, heat the olive oil over medium heat. Add the sweet potatoes, dried oregano, dried basil, kosher salt, and fresh ground pepper. Sauté for 7 to 8 minutes, stirring frequently, until the sweet potatoes are tender but not crispy (make sure to stir enough that the potatoes do not stick to the bottom of the skillet). Add the chard and sauté for another minute.
3. Stir in half of the feta cheese. Then crack the eggs into the skillet and sprinkle the top with the remaining feta crumbles. Broil on high for 4 to 6 minutes until the egg whites are solid. Serve immediately. (To make this a full dinner, we’d serve with a side salad and corn muffins or bread. Note that the sweet potatoes result in a soft, not crispy fried, texture.)

Notes

Inspired by Edible Perspective