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+ servings

Sweet Potato Skillet

Course Main Course
Cuisine American
Keyword Sweet Potato Skillet
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 596kcal


  • 3 medium sweet potato
  • 1/2 medium onion
  • 2 clove garlic
  • 3 medium bell pepper, red
  • 1 cup corn, frozen
  • 15 ounce black beans, canned
  • 1 tablespoon coconut oil
  • 3 teaspoon cumin, ground
  • 1 teaspoon salt
  • 14 1/2 ounce diced tomatoes, canned
  • 1/2 tablespoon taco seasoning
  • 1/2 medium lime
  • 1 cup Mexican cheese blend, shredded


  • 2 medium avocado
  • 2 stalk green onion

Serve With

  • 2 medium peach


  • Cube sweet potatoes, chop onion, mince garlic, and dice peppers; set corn out to thaw, and drain and rinse beans. Set all aside separately.
  • Add oil to skillet and heat over medium-high. Add potatoes, cumin, and salt; cook for 5 minutes, stirring once or twice.
  • Add in onions, garlic, and peppers; cook for 3-4 minutes more, stirring occasionally.
  • Add in beans and corn, and continue to cook another 2 minutes.
  • Add in diced tomatoes and taco seasoning; stir to combine. Cook for 5 minutes over medium high heat, then reduce heat to low and simmer another 15 minutes or until potatoes have softened.
  • Remove from heat and spritz with fresh-squeezed lime juice, then sprinkle cheese on top and allow it to melt.
  • Meanwhile, slice avocados and peaches, and chop green onions.
  • Serve potato mixture topped with avocado and onions as desired; serve peach slices on the side.


Calories: 596kcal | Carbohydrates: 75g | Protein: 21g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 27mg | Sodium: 1349mg | Fiber: 24g | Sugar: 23g