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Sweet Potato Breakfast Skillet

JT  73 Comments

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Breakfasthash

Holy moly, what a few busy weeks it has been.  Ever since I got medically separated from the Marine Corps I feel like I go to sleep, wake up and a month has passed.  It also doesn’t help I have been so busy traveling I almost forgot how to get home.  I am not complaining, I love it but wow I feel like we should play a game of Where’s Waldo with a Caveman.  Honestly though, it has been an amazing month so far and I am looking forward to so many things.  My App with Abel is KILLING IT, we are still number 2 as of right now in Food only behind the food network.  Are you kidding me?  THAT IS AMAZING.

Don’t worry everyone without an iPhone, iPod, or iPad, we are working with developers to get it on android and google devices as well.  It will happen soon but we aren’t going to haphazardly release something that sucks.  Hmmm, so what else besides the app?  I am flying to San Francisco on August 25th to be on Creative Live with my best friend and business partner Abel James.  You can find out all the info HERE and how to watch it for FREE.  I get to talk about nothing but food for an hour, any guesses on how many times I will say the word Bacon on air?  I might run a small little contest on Facebook that day for people to make bets on the usage of the word Bacon, that would be fun wouldn’t it?

BreakfastHash

I got a lot of blabbing done and didn’t even mention this amazing recipe once.  I have been getting a plethora of emails lately from people exclaiming that they can never figure out breakfast, or it’s too hard to make, or too time consuming so for a week I set out and made a different breakfast everyday.  Yes, they all involve eggs because I love eggs but if you can’t have them, you can leave them out and enjoy just as much.  This was my favorite one of the week so I am posting it first.  You cook everything in one pan and that makes clean up a breeze and if you are like me, you eat it out of the pan too which saves even more time.  I won’t keep you from this heavenly dish any longer.  Enjoy and as always share if you like it and don’t forget to subscribe to my newsletter below this post to never miss any new recipes.

Sweet Potato Breakfast Skillet

George Bryant (Civilized Caveman)
4.88 from 24 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Servings 3 -4

Ingredients
  

  • 4 tablespoons coconut oil
  • 1/2 medium onion diced (1/2 cup)
  • 1/2 green pepper diced (1/2 cup)
  • 2 cloves garlic minced
  • 1/2 pound grass fed ground beef or 2 italian sausages casing removed
  • 2 cups shredded sweet potato
  • 2 cups spinach
  • 3 eggs
  • goat cheese to garnish
  • avocado to garnish

Instructions
 

  • Turn your ovens broiler on high
  • Preheat a 12 inch cast iron skillet over medium heat and place your coconut oil in the pan
  • Add your diced onion to the pan and stir for about 3 minutes until they start to get soft
  • Add in your peppers and garlic and continually stir for 1 minute
  • Add in your ground beef or italian sausage and stir for 3-4 minutes or until nice and browned
  • Add your sweet potato and saute, stirring often, for 3-4 minutes until your sweet potatoes soften
  • Add your spinach to the pan and stir often until your spinach starts to wilt which should take 2 minutes
  • Make 3 small wells around your pan and crack an egg in each well
  • Place your pan six inches under your broiler and cook to your liking. 2 minutes should get you really runny yolks, 3 minutes will almost be a solid yolk and 4 minutes will be a hard yolk
  • Remove from the oven and serve right from the pan

Notes

To shred the sweet potatoes, use either a Spiral Slicer or Julienne Peeler

****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

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Category: Beef, Breakfast, Pork

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Reader Interactions

Comments

  1. Abdul

    June 26, 2022 at 11:40 pm

    5 stars
    Thanks George for your great recipes, I was going through some of your recipes and they are amazing. I will try this out. Thanks

    Reply
  2. Shawndra

    June 5, 2016 at 9:24 am

    Made it this morning!
    It was pure breakfast heaven! Thank you so much for posting all your yummy recipes. ?

    Reply
    • George Bryant

      June 6, 2016 at 11:00 am

      Of course, glad you loved it

      Reply
  3. Maria

    May 5, 2016 at 8:23 pm

    5 stars
    I did this with breakfast sausage. Really good! Thanks for writing this one.

    Reply
  4. jake3_14

    February 8, 2015 at 1:50 pm

    3 stars
    The dish is tasty but too savory as written for my tastes, so I added 1/4 C lime juice at the very end. After sitting for a day, the tastes very melded well.

    Reply
    • George Bryant

      February 8, 2015 at 2:43 pm

      Oh that sounds great

      Reply
  5. Julie

    February 2, 2015 at 4:49 pm

    4 stars
    Made this tonight and it was delicious! Used bison chorizo for the meat and rainbow chard for the greens. I think I found a new go to meal for the week. So quick and easy!! Also easy to make with whatever veggies you happen to have on hand. I love that!

    I’m trying to rate this five starts but the page wont let me…hmm.

    Reply
    • George Bryant

      February 2, 2015 at 7:12 pm

      That sounds amazing with bison

      Reply
  6. Soul Bliss Photography

    December 10, 2014 at 1:20 pm

    5 stars
    Wow! Thanks for an amazing recipe. My three kids and I ate this for lunch and everyone loved it! We had your chocolate banana bread for breakfast too. Your recipes make me realize I really can go grain-free! Thank you so much!

    Reply
    • George Bryant

      December 10, 2014 at 7:05 pm

      Woohoo, that is great news. Thanks for commenting

      Reply
  7. Leslie

    November 15, 2014 at 11:25 am

    5 stars
    Absolutely delicious. I used shallot instead of onion (it’s what I had), and just ground pork (also what I had), with a pinch of salt. This doesn’t make me feel like I am missing out on anything!! Super…thanks for sharing!

    Reply
    • George Bryant

      November 17, 2014 at 7:21 pm

      You are so welcome, keep cooking :)

      Reply
  8. Laura

    September 18, 2014 at 12:35 pm

    ooooo !! eating this right now with the laptop still open to the recipe. subbed artichoke hearts for peppers as I had those on hand and used some leftover goat cheese I whipped last night with lemon zest and chives. So So So Good :) Thank you for this delicious recipe.

    Reply
  9. Gabriella

    July 26, 2014 at 9:11 am

    5 stars
    This was so good! Hubby and I really enjoyed this today. Half of the pleasure is the flavour, the other half is knowing how nutritious the dish was! Thank you. :)

    Reply
    • George Bryant

      July 27, 2014 at 6:38 pm

      You’re soooo welcome! Make sure you don’t stop there. Keep going and try the other recipes too!

      Reply
  10. Darin Wand

    February 9, 2014 at 5:47 pm

    5 stars
    I made this recipe a while back and really enjoyed it. Since then, I’ve been making my own variation of this at least 3 times a week. I’m addicted. I use an 8″ cast iron skillet; cook two pieces of bacon(chopped) add the onion/bell peppers to the bacon and grease. Add the sweet potatoes(I shred mine with a cheese grater :-D ) to the mix. Cover with a lid and cook over medium low(the steam and low heat helps the sweet potatoes soften and caramelize. I make the same egg baskets (just two) but instead of the broiler, I put the lid back on. The eggs are basically poached. I don’t use cheese, but I do add salsa when the eggs are done. So good! No extra oil needed, just keep adding to the pan.

    Thanks again for the great recipe! So much you can do with it. Love me some sweet potato hashbrowns!

    Reply
    • George Bryant

      February 10, 2014 at 12:40 pm

      That sounds delicious too. I might try that

      Reply
  11. Katie

    January 19, 2014 at 7:40 am

    This is insanely delicious, and so easy to make (especially with a food processor for the potatoes). So many incredible flavors! We made it for company this weekend, and it was DEVOURED. I will keep coming back to this one when I want to impress people. Thank you!!

    Reply
    • George Bryant

      January 19, 2014 at 10:27 am

      Glad you can impress others with it! Thank you :)

      Reply
  12. Mirella

    December 11, 2013 at 12:44 pm

    5 stars
    Thanks for an awesome recipe! We loved this!! :)

    Reply
    • George Bryant

      December 11, 2013 at 1:38 pm

      You’re so welcome. Glad you enjoyed it!

      Reply
  13. David Birney

    November 16, 2013 at 9:52 am

    5 stars
    This is the first thing I saw of yours, but I just could not get myself to make it. It sounded good, but not great. Well I made it today, and not only was it amazing tasting, it is my absolute favorite thing to eat in the world now. Better than Pizza, fried Chicken, and cheeseburgers. Oh my goodness. This will be an every weekend treat from now on.

    Reply
    • George Bryant

      November 16, 2013 at 12:47 pm

      I can’t believe I beat out the fried chicken. Thanks so much :) enjoy!

      Reply
  14. Ashley

    November 11, 2013 at 7:44 am

    This is AMAZING. My husband and I hosted a dinner party last night with WAY too much wine. He woke up with some nonsensical idea about Denny’s and I said no…made this instead. Awesome. Love it!

    And you saved me from a trip to Denny’s :) thanks!

    Reply
    • George Bryant

      November 11, 2013 at 8:22 pm

      Woohoo, I am so happy I won over Denny’s :)

      Reply
  15. Christi

    October 20, 2013 at 1:06 pm

    5 stars
    Holy moly!!!!! I could eat this every morning. I have already emailed 3 friends with this recipe. I believe I have died and gone to foodie heaven. Thank you for this phenomenal recipe! Yummers!

    Reply
    • George Bryant

      October 20, 2013 at 9:05 pm

      Not a problem. I’m up in foodie heaven myself tonight. Maybe I’ll bump into you!

      Reply
  16. Tiffany K

    October 20, 2013 at 6:29 am

    5 stars
    I am eating my DELICIOUS breakfast as I type this! This is the first recipe I’ve ever made from your website and it certainly won’t be the last. Thanks so much!!
    Chocolate Caveman Crunch Bars are next up for me!

    Reply
    • George Bryant

      October 20, 2013 at 9:06 pm

      You’re welcome. Enjoy!

      Reply
  17. Kristi Rimkus

    October 13, 2013 at 8:28 pm

    5 stars
    What a perfect Sunday morning skillet. This will make the family happy for sure!

    Reply
    • George Bryant

      October 13, 2013 at 8:30 pm

      Thank you :) I’m happy to help with making the family happy

      Reply
  18. Barbara

    October 5, 2013 at 5:12 pm

    5 stars
    Tried this. Dee-lish. So simple. I used the shredder blade on my food processor to shred the sweet potatoes.

    Reply
  19. Carrie

    September 20, 2013 at 8:37 am

    5 stars
    What a surprising and delicious combination of flavors! I went searching for “sweet potatoes for breakfast” this morning in an attempt to use the sweet potatoes I cooked for dinner last night but didn’t eat as we ended up going out. I found your recipe and read through all the comments. I tried a combination of bacon grease and coconut oil which was PERFECT! And since my sweet potatoes were already cooked, I peeled and chopped them doing everything else as directed. I didn’t have the goat cheese or avocado. So I substituted an Italian combination shredded cheese which complimented the sausage well. Everyone just raved about the meal. It was SO GOOD! Thank you George! I have a healthy crop of sweet potatoes coming along in the garden so I will definitely be making this again and again! :)

    Reply
    • George Bryant

      September 20, 2013 at 4:17 pm

      Woohoo, keep it up :)

      Reply
  20. Kelli

    September 11, 2013 at 5:05 pm

    Great recipe! I subbed zucchini for the spinach because that’s what we had on hand. Also used fresh hatch green chiles instead of bell peppers because I had a huge box of them from my co-op. The coconut oil made the veggies almost too sweet for me – next time I think I’ll try bacon grease!

    Reply
    • George Bryant

      September 12, 2013 at 10:27 am

      Oh bacon grease sounds amazing :)

      Reply
  21. Sarah

    September 4, 2013 at 6:04 pm

    We have had this meal 2 times in 2 weeks; my partner and my 6 year old daughter both really like it. It’s easy to eat primal and model this behavior to a child with recipes like this one!

    Reply
    • George Bryant

      September 5, 2013 at 10:48 am

      I am so glad you all love it :)

      Reply
  22. Sara

    September 3, 2013 at 9:00 am

    5 stars
    This is my new favorite breakfast meal! I made it with venison sausage and it made my taste buds do a happy dance!

    Reply
    • George Bryant

      September 3, 2013 at 9:07 am

      Woohoo, so glad you loved it Sara

      Reply
  23. Colleen

    September 1, 2013 at 9:01 pm

    5 stars
    This looks amazing! I have all the ingredients on hand for this tomorrow. I think I’ll try it.

    Reply
    • George Bryant

      September 2, 2013 at 6:46 am

      Colleen, please do, I love it

      Reply
  24. cook guy

    August 31, 2013 at 12:10 am

    Or instead of all those ideas non-conventional ideas that you’ll never use again you could just use a cheese grater which most households already. But hey that’s just a cook’s perspective.

    Reply
    • George Bryant

      August 31, 2013 at 6:12 am

      That works awesome too

      Reply
  25. Rebecca

    August 29, 2013 at 10:21 am

    5 stars
    YUM! I have been stuck in a “standard scramble” rut and this was just what I needed to feel energized and excited. I forgot how a broiler makes cooking things so easy! I adapted mine to fit whatever the heck was in my fridge on a rainy Thursday morning. It ended up being onion, zucchini, shredded carrots, shredded sweet potato. Thanks for the great idea :)

    Reply
    • George Bryant

      August 29, 2013 at 10:30 am

      Your welcome

      Reply
  26. Beverly

    August 28, 2013 at 8:21 pm

    5 stars
    Great breakfast idea. My sons and I had it for breakfast the other day loved it! I did leave off the cheese and eggs because of allergies and green pepper because it causes inflammation for me. I have some leftover pot roast which I’m going to use tomorrow instead of the ground beef and I may also use a bit of my homemade coconut milk kefir cheese. Thank you for all the great recipes!

    Reply
    • George Bryant

      August 29, 2013 at 10:12 am

      That all sounds amazing, I am glad you modified to your liking :)

      Reply
  27. Eve

    August 21, 2013 at 5:47 am

    HELP!!!!
    My comment has nothing to do with this recipe (which looks delicious b.t. dubs) but more to do with a culinary nightmare I experienced last night.
    I attempted to make Butternut Squash Lasagna (not a recipe of yours, but one of my own that I was adapting to paleo) – using the butternut as the sqoodles instead of lasagna noodles.
    I baked the damn thing at 400 for an hour… sqoodles were still raw/hard. Baked another 20mins… still raw/hard… another 20mins. Etc, etc… at the end this lasagna was in the oven for more than 2hrs when I finally decided… it has to be done by now.
    It seemed to slice ok, but when I took a bite – ick, raw sqoodle. UGH! A pan of my delicious sauce wasted (although not completely, we scraped it off the sqoodles and just ate that).
    As someone who is part Italian… I’m ashamed at how horribly this experiment went… to the point that I almost want to either give up on Paleo Lasagna being possible… or just eat the damn lasagna noodles as intended *gasp*

    So my question to you culinary master… what went wrong?
    I did use a mandolin to “attempt” to slice my squash into 1/4″ slices… but I clearly still don’t know how to use that tool effectively either cuz it kept getting jammed. So admittedly, my slices were not perfect. But none of the slices I used were by any means so thick that they shouldn’t have cooked in the 2hrs they were in the oven.
    I really want to attempt to make this again – but last evenings experience was disheartening. 3hrs in the kitchen and dinner was a bust :(
    Any advice? Is there something I can do to ensure they cook next time? Another veg I can sub?

    Sincerely,
    Your hearbroken Italian Cavewoman

    Reply
    • George Bryant

      August 21, 2013 at 10:03 am

      Everyone I know uses eggplant which always comes out perfectly. You can also buy Capellos gluten free lasagna sheets :)

      Reply
    • Shannon

      August 21, 2013 at 1:18 pm

      Considering that you always boil your lasagna noodles before you make your lasagna, my advice would be to pre-cook the squash noodles (sqoodles – haha!). Roast them in the oven on a cookie sheet (maybe brushed with some olive oil) and then once they’re “al dente” in texture, carefully layer in your lasagna.

      Now I kinda want to try this…

      Reply
      • Eve

        August 22, 2013 at 7:48 am

        Thanks Shannon – I’ll give that a try!

        I was avoiding using eggplant one because my husband doesn’t like it and b. because then I felt it was more of an eggplant parm. than a lasagna.

        I’m gonna give pre-roasting a try… fingers crossed…
        I imagine when I get it to turn out, it is going to be DELICIOUS!!!!
        Thanks y’all

        Reply
  28. Michelle

    August 21, 2013 at 5:39 am

    5 stars
    Yet another amazing meal here George! Made this last night for dinner and was sad when it was all gone. I don’t own a cast iron skillet (I know, the horrors!) but it worked just fine in another oven safe 12in skillet.

    Thanks much and keep on developing more noms!

    Reply
    • George Bryant

      August 21, 2013 at 10:02 am

      Ah you need to get one ASAP, you will love it

      Reply
  29. Marilyn Olmsted

    August 20, 2013 at 12:06 pm

    5 stars
    This was delish, simple and pretty…you are always hitting home runs George! Kudos.

    Reply
    • George Bryant

      August 20, 2013 at 12:06 pm

      Thank you Marilyn for being so awesome

      Reply
      • Abdul

        June 26, 2022 at 11:43 pm

        5 stars
        Thanks George for your great recipes, I was going through some of your recipes and they are amazing. I will try this out. Thanks

        Reply
  30. Francine

    August 20, 2013 at 11:25 am

    Hi George,

    One pan breakfast – you know what i like.

    I am registered for the Creative Live class with Abel James and you. Listeners should get a bunch of friends to register and then get together for the class. Then play a game (you know the one) – every time you say ‘bacon” we eat a piece of bacon (of course we have a huge pile of bacon prepared and ready to go) i think it is a scathingly brilliant twist on the college drinking game. What do you think?

    Reply
    • George Bryant

      August 20, 2013 at 11:35 am

      That sounds like a great game :)

      Reply
  31. George Bryant

    August 20, 2013 at 11:06 am

    That’s so awesome Lisa, you will love it

    Reply
  32. Salixisme

    August 20, 2013 at 10:15 am

    love the sound of this… I think it might just end up being breakfast tomorrow….

    Reply
    • George Bryant

      August 20, 2013 at 10:28 am

      Do it

      Reply
  33. Jeannette

    August 20, 2013 at 8:20 am

    this needs to be on my table, stat.

    Reply
    • George Bryant

      August 20, 2013 at 9:34 am

      Enjoy

      Reply
  34. Peach

    August 20, 2013 at 6:20 am

    I’m with you. The less dishes the better. Add to it a cast iron skillet, breakfast, and sweet potato hash? This southern girl just died and went to heaven, y’all. Can’t wait to try this!! Thanks, George!

    Reply
    • George Bryant

      August 20, 2013 at 8:08 am

      Enjoy Peach

      Reply
  35. George Bryant

    August 19, 2013 at 6:04 am

    Awesome Amy, will do

    Reply
  36. Lori

    August 18, 2013 at 11:12 am

    5 stars
    This was excellent! I was lazy so just used garlic and onion powder. Actually shredded the potato. Used 1/2 lb pork sausage and some basil. Kale and 4 eggs and it fed 2 it was so good and hearty! I ate it with the avacado and bubbles sour kraut on the side. Superb. Thanks George!

    Reply
    • George Bryant

      August 18, 2013 at 11:18 am

      Sounds awesome, so glad you enjoyed Lori

      Reply
  37. Angela

    August 18, 2013 at 10:51 am

    How do you shred the sweet potato?

    Reply
    • George Bryant

      August 18, 2013 at 10:57 am

      I use a julienne peeler or spiral slicer. I am adding them to the notes

      Reply
  38. Ashley

    August 18, 2013 at 7:52 am

    5 stars
    This looks delicious! I am definitely going to make this on my next day off!! I’m preparing for a fitness competition and it’s so hard to think of breakfasts that don’t include tons of carbs! This is great!!! I think I’ll be trying it with some ground deer meat in place of the beef or sausage since that’s what I have readily available. Thanks for sharing!

    Reply
    • George Bryant

      August 18, 2013 at 8:52 am

      You are so welcome, it sounds amazing with Deer

      Reply

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