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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.
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.
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 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
Instructions
- 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).
- 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.
- 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
Delicious! Thank you for a new easy dinner recipe, it’s on heavy rotation in my house, now.
So glad you enjoy!
Made this tonight and it is a hit with the family. Did it according to directions except pushed more herbs an salt. So easy to make and so little time involved. Will be doing this again with perhaps some modifications just to change it up like some of the other comments made. Thank you for the flavor and simplicity.
Cubed the sweet potatoes and added garbanzo beans. GLORIOUS.
Had this for dinner tonight and it was great! Usually if I make any sort of hash with sweet potatoes, I cut them in small pieces – not sure why I’ve never considered shredding them before. Anyway, so good with the feta! My kids (4 and 1.5) loved it too. :)
My boyfriend and I have been trying to move to healthier meals as of late and we’ve been struggling to find things that both of us like; however, this was amazing. We’re already planning different ways to change it up! With him working 40+ hours a week plus being a part time student things like this are a life saver!
This was delicious! Perfect quick dinner. Thanks again, you two never disappoint! :)
I linked to this in my April Real Food Meal Plan post. I love feta.
Thanks for sharing!
Friends, this was soooooo good. I used goat cheese instead of feta and spread everything out on a baking sheet to broil it since I don’t have a cast iron skillet. Turned out awesome because a) there was room for two additional eggs, and b) it made the bottom nice and crispy. Thanks for such a clever, easy dinner – you’re the best :)
I never leave comments but this was so delish! I grated in some brussel sprouts and swapped the chard for kale. This will definitely become a staple in my household! Thanks :)
yum! i don’t know how i missed this one, but it looks delicious, and i’m with you–it’s all about keeping things simple on weeknights. i made something similar to this recently and used my spiralizer for the potatoes and it turned out great. it’s my new favorite kitchen tool!
I love this combination: sweeties and greens, with egg and cheese when possible (and often avocado). This is a frequent dinner or Sunday brunch meal for us. Thanks for your great images!
I know what you mean- more often than not, that balance *doesn’t* happen for us. I get home around 6:40 from work, while my husband has been working from home, and we’re both exhausted. It would be so much easier for us to plan dinners in the morning/prep ingredients ahead of time, than get hungry and wonder at 7:30 what on earth we’re going to eat!
This skillet looks like the ultimate comfort food! I love that you have the chard in there, and I’ve yet to put feta cheese in an egg-dinner-skillet, but I love its unique flavor so I’m trying it now :)
Holy moley! This looks so good – I love the potatoes end up soft at the end. My kind of meal!
When you say broil, do you mean put it in the oven after it’s been cooking on the stove? My stove doesn’t have a broil feature, so I just wondered what the alternative for this was? Turning the heat up a bit?
Hmm. I do think you’d need to put it in the oven–maybe 450F for 5-10 minutes? Just turning up the heat wouldn’t work because the sweet potatoes are kind of insulating…maybe it would work if you try covering it.
It might sound weird, but I love the idea that you are not professional food bloggers/photographers/freestyle workers who can spend their days cooking and photographing their meals. I am also working all day, I have to juggle with all my activities (seing movies with friends, going to the gym, reading, enjoying the time with my boyfreind, and of course cooking)and it’s kind of comforting to see that not only freelancers can have a wonderful blog. I don’t mean that they don’t work hard, of course they do, and that doesn’t mean it’s easy for them to come up with beautiful recipes everyday! But still, I like to see how passionate you are about your blog :)
I’m always looking for quick, easy and delicious recipes to make for lunch (I work from home and it’s sometimes hard not to spend too much time cooking and too little on working!) and this one looks great! In order to find the right balance between work/activities/life, my flatmate and I write our menus for the week and go shopping according to what we planned, and for my lunch I try to plan my lunches by taking into account what I already have on hand so I don’t have to go to the grocery every other day!
This is such a pressing issue for us at the moment – neither of us get home until at least 8pm and my boyfriend will often have several more hours work to do that night so trying to find the time (and motivation!) to cook from scratch is something that we really struggle with. I’m finding that having a meal plan at the start of the week is really helpful and it also helps to identify short cuts we can take (eg cooking a big batch of grains and using them for different meals). It makes it so much easier to make those right choices when we’re exhausted/busy/stressed. Always love hearing your perspective on all things nutritious. And this recipe looks like a total killer; I’ve had a real craving for all things sweet potato recently.
I’m obsessed with eggs and this dish looks delicious. Can’t wait to give it a try!