This Sweet Potato & Brussels Skillet is a vibrant, nutrient-packed dish that brings together earthy sweetness and savory crunch in every bite. Roasted sweet potatoes caramelize to perfection, while tender Brussels sprouts add a satisfying texture, all tied together with a hint of smoky warmth. Ready in just 30 minutes, it’s a quick yet wholesome meal that feels indulgent without the guilt.
The combination of creamy sweet potatoes and crisp Brussels sprouts creates a delightful contrast, enhanced by subtle spices that awaken your taste buds. Perfect for a cozy weeknight dinner or a hearty side, this skillet dish is as nourishing as it is flavorful. It’s a simple way to savor the best of fall’s produce in one comforting, colorful pan.
Ingredients for Sweet Potato & Brussels Skillet
- 8 brussels sprouts, thinly sliced
- Extra-virgin olive oil (for cooking)
- Butter or olive oil (for coating the skillet)
- ½ medium sweet potato, diced small
- Balsamic vinegar (for flavor)
- 1 cup chopped mushrooms (optional)
- 1 garlic clove, minced
- 2-3 scallions, chopped (white and green parts)
- 2-4 eggs (adjust based on servings)
- Pinch of red pepper flakes (optional, for heat)
- Sea salt and fresh black pepper (to taste)
- Optional sides: toast, dollop of Greek yogurt with lemon
Step-by-Step Instructions
- Preheat oven to 400°F (200°C).
- Heat a large skillet (cast iron or regular) over medium heat. Coat the bottom with a little butter or olive oil.
- Add brussels sprout slices and a pinch of salt. Cook for 2-3 minutes per side until golden brown (a little char is okay). Remove and set aside on a plate.
- Add olive oil to the pan, followed by the sweet potato cubes and a few pinches of salt & pepper. Let them cook undisturbed for 5-8 minutes to char on one side.
- Splash with balsamic vinegar, then add garlic and mushrooms (if using). Cook for another 5-10 minutes, reducing heat if needed to prevent burning.
- Add ¼ cup water to the pan and transfer it to the oven. Bake for 10-15 minutes, or until sweet potatoes are tender (taste test to check).
- Remove from oven and toss the brussels sprouts on top. Stir in scallions and red pepper flakes. Taste and adjust seasonings.
- Cook eggs sunny side up in a separate pan.
- Plate the potato/brussels mixture on individual plates or mini-skillets. Top with an egg, a pinch of salt & pepper, and optional sides like toast or Greek yogurt.
Perfect Pairings: Sauce & Topping Ideas
Elevate your Sweet Potato & Brussels Skillet with a drizzle of creamy tahini sauce or a dollop of lemony Greek yogurt. For a tangy twist, try a balsamic glaze or a sprinkle of crumbled feta cheese. If you’re feeling adventurous, add a handful of toasted nuts like almonds or pecans for extra crunch.
Serve It Up: Creative Serving Suggestions
This dish shines as a hearty breakfast or a light dinner. Serve it in individual mini-skillets for a rustic touch, or plate it alongside a slice of crusty sourdough toast. For a complete meal, pair it with a simple green salad dressed with lemon vinaigrette.
Make It Your Own: Recipe Variations
Swap sweet potatoes for butternut squash or add a handful of kale for extra greens. If you’re not a fan of eggs, try topping it with grilled chicken or crispy tofu. For a vegan version, skip the butter and use olive oil, and omit the eggs or replace them with avocado slices.
Time-Saving Tips for Busy Cooks
Prep your ingredients ahead of time by slicing the brussels sprouts and dicing the sweet potato the night before. Use pre-minced garlic or a garlic press to save time. If you’re in a rush, skip the oven step and cook everything on the stovetop, adding a splash of water to steam the sweet potatoes until tender.
Storage & Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water to keep it moist, or pop it in the microwave for a quick fix. The eggs are best cooked fresh, so add them just before serving.
Sweet Potato & Brussels Skillet
Ingredients
- 8 brussels sprouts, thinly sliced
- Extra-virgin olive oil
- Butter or olive oil
- ½ a medium sweet potato, diced small
- Balsamic vinegar
- 1 cup chopped mushrooms (optional)
- 1 garlic clove, minced
- 2-3 chopped scallions, white and green parts
- 2-4 eggs (depends on how many you want per person)
- Pinch of red pepper flakes (optional)
- Sea salt and fresh black pepper
- Optional on the side: toast, dollop of greek yogurt with lemon
Instructions
- Preheat oven to 400 degrees.
- Heat a large skillet (cast iron or just a regular skillet), over medium heat. Coat the bottom with a little butter.
- Add brussels sprout slices and a pinch of salt. Let them cook on each side for about 2-3 minutes per side, or until they start to become golden brown on both sides (it’s ok if a few of the loose pieces char a little).
- Remove them from the pan and just set them aside on a plate.
- Add some olive oil to the pan, followed by the sweet potato cubes and another few pinches of salt & pepper. Leave them alone for a few minutes to develop a char on one side (about 5-8 minutes).
- Stir them and splash with balsamic vinegar.
- Add the garlic and mushrooms (if using) and continue cooking for another 5-10 minutes or so (if they’re burning turn the heat down).
- Add approx. ¼ cup water to the pan and pop it in the oven until the potatoes are finished cooking (10-15 minutes, taste test a piece to check).
- Remove from oven, toss the brussels sprouts on top.
- Stir in the scallions and a few red pepper flakes. Taste & adjust seasonings.
- In a separate pan, cook your sunny side up eggs.
- Plate the potato/brussels sprouts on individual plates (I served mine in individual mini-skillets) and top with an egg, a pinch of salt & pepper.