Sweet Potato Skillet Bake

I amazed my husband and myself with this throw-together breakfast this morning. It does take some time to cook the sweet potatoes but it’s fairly hands-off and amazingly delicious – just stir every few minutes. I made this in my cast-iron skillet, but you could use a regular skillet then transfer to a baking dish if you don’t have one. You really should get a cast iron skillet, though. Just saying.

Yield: 2 gargantuan servings or 4 reasonable servings

Time: 10 minutes prep time, 30 minutes cook time


  • 4 eggs
  • 2 large sweet potatoes, cubed
  • 1 tbs bacon render (or coconut oil)
  • 1 cup onions and peppers, chopped
  • 3 cloves garlic, roughly chopped
  • 1 tsp white pepper
  • 1/2 tsp Aleppo pepper
  • 1 tsp ground sage
  • 1/2 tsp dill
  • 1/4 tsp salt
  • One package Jones Little Links
  • 3/4 cup chicken stock


Chop sweet potatoes into medium-sized cubes while you heat your cast-iron pan on medium-high. When thoroughly heated, add the bacon fat and let melt before adding sweet potatoes to caramelize.

Cook, stirring occasionally for about five minutes before adding the spices, garlic, onions, peppers, and sausage. Turn heat down to medium and let it cook for five more minutes.

Add the stock to the pan to help soften potatoes and steam-cook everything. Continue cooking until all stock has absorbed into the potatoes, about another five minutes.

Crack eggs directly on top of the sweet potato mixture, then put the whole skillet into the oven set on broil for five minutes. Let broil for five more minutes to cook the eggs, then remove and serve!

Those owls are definitely jelly.

Those owls are definitely jelly.


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