Sweet Potato and Kale Breakfast Skillet Recipe

This sweet potato and kale breakfast skillet is what I make when I want something hearty and nourishing that still feels fresh. It’s warm, filling, and colorful without being heavy, and it works just as well for a quiet weekday breakfast as it does for a slow weekend brunch. I usually make it in one pan and let everyone add eggs or toppings the way they like, which keeps things easy and relaxed.

I started making this skillet during a stretch when I wanted breakfasts that didn’t rely on bread or sugar to feel satisfying. Sweet potatoes give it structure and comfort, while kale keeps everything balanced and bright. After a few tries figuring out timing—so the potatoes crisp and the kale stays tender—this version became my dependable go-to.

Recipe Origin or Trivia

Breakfast skillets are rooted in practical cooking, built around whatever vegetables and staples are on hand. Pairing sweet potatoes with hearty greens like kale reflects more modern, produce-forward breakfast cooking focused on balance and simplicity.

Why You’ll Love This Recipe

• One-pan friendly: Minimal cleanup
• Hearty and nourishing: Keeps you full without feeling heavy
• Naturally gluten-free: No swaps needed
• Flexible: Easy to add eggs or protein
• Great texture: Crispy potatoes with tender greens
• Works any time of day: Breakfast, brunch, or dinner
• Simple ingredients: Straightforward and accessible

Chef’s Pro Tips for Perfect Results

• Cut sweet potatoes evenly: Ensures they cook through
• Use a hot pan: Helps develop crisp edges
• Add kale last: Prevents it from overcooking
• Season in layers: Especially the potatoes

Kitchen Tools You’ll Need

1. Large skillet or cast-iron pan: Best for browning
2. Cutting board: For prep
3. Sharp knife: Makes chopping easier
4. Spatula: For stirring and serving
5. Lid: Helpful if adding eggs

Ingredients in This Recipe

1. Sweet potatoes: The hearty, naturally sweet base
2. Olive oil: Helps crisp the potatoes
3. Onion: Adds savory depth
4. Garlic: Brings warmth and aroma
5. Kale: Adds color, texture, and balance
6. Salt: Enhances all flavors
7. Black pepper: Adds gentle heat
8. Smoked paprika or cumin: Adds warmth and depth
9. Eggs (optional): Turn it into a full breakfast
10. Optional toppings: Avocado, feta, or hot sauce

Ingredient Substitutions

• Sweet potatoes → regular potatoes: Less sweet but still hearty
• Kale → spinach or chard: Softer greens cook faster
• Olive oil → butter: Adds richness
• Smoked paprika → chili flakes: Adds heat

Ingredient Spotlight

• Sweet potatoes: Crisp beautifully while staying tender inside
• Kale: Holds up well to heat without wilting away

Sweet Potato and Kale Breakfast Skillet

This dish combines roasted sweet potatoes, sautéed kale, smoky sausage, and melted cheese cooked together in a skillet. It features a crispy, caramelized surface with tender vegetables and gooey cheese, finished with lightly fried eggs on top for added richness. The final presentation is a hearty, textured mixture with golden-brown crusts and a colorful, inviting appearance.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method

Ingredients

  

• Sweet potatoes: The hearty naturally sweet base
• Olive oil: Helps crisp the potatoes
• Onion: Adds savory depth
• Garlic: Brings warmth and aroma
• Kale: Adds color texture, and balance
• Salt: Enhances all flavors
• Black pepper: Adds gentle heat
• Smoked paprika or cumin: Adds warmth and depth
• Eggs optional: Turn it into a full breakfast
• Optional toppings: Avocado feta, or hot sauce

Equipment

• Large skillet or cast-iron pan: Best for browning
• Cutting board: For prep
• Sharp knife: Makes chopping easier
• Spatula: For stirring and serving
• Lid: Helpful if adding eggs

Method

 

1. Heat oil: Warm olive oil in a large skillet over medium-high heat
2. Cook sweet potatoes: Add potatoes and cook until tender with crisp edges
3. Add onion and garlic: Cook until softened and fragrant
4. Season: Add salt, pepper, and spices
5. Add kale: Stir in and cook until just wilted
6. Add eggs if using: Create wells and crack eggs in
7. Cover and cook: Until eggs reach desired doneness
8. Finish: Adjust seasoning and add toppings

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Make-Ahead and Storage Tips

• Prep vegetables ahead: Store chopped in the fridge
• Refrigerate leftovers: Keep up to 3 days
• Reheat in a skillet: Restores texture

How to Serve This Dish

• Straight from the skillet: Casual and cozy
• With eggs: Fried or poached on top
• With toast: Optional side

Creative Leftover Transformations

• Breakfast burritos: Wrap in tortillas
• Grain bowls: Serve over quinoa or rice
• Stuffed peppers: Use as filling
• Lunch hash: Reheat and add greens

Additional Tips

• Use fresh kale: Texture matters
• Season as you go: Layers build flavor
• Adjust spice level: Easily customizable

Make It a Showstopper

• Serve in cast iron: Straight to the table
• Top with avocado slices: Creamy contrast
• Finish with herbs: Parsley or cilantro add color

Variations to Try

• Southwest-style: Add black beans and cumin
• Mediterranean: Add feta and olives
• Spicy skillet: Add jalapeños
• Protein boost: Add sausage or chickpeas
• Sweet potato hash base: Add peppers and mushrooms

FAQ’s

1. Can I make this ahead?: Yes, reheat before serving
2. Is this vegetarian?: Yes
3. Can I make it vegan?: Skip eggs or use tofu
4. Does it reheat well?: Best in a skillet
5. Can I add cheese?: Yes, feta or goat cheese work well
6. What pan works best?: Cast iron
7. Can I use frozen kale?: Fresh is better for texture
8. Is this gluten-free?: Yes
9. Can I double the recipe?: Use a larger pan
10. How long do leftovers last?: About 3 days

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.