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If you’re tired of the same old breakfast sides, these sweet potato breakfast potatoes are about to become your new obsession. Crispy on the outside, tender on the inside, and loaded with smoky, savory flavor, this recipe is everything you love about classic breakfast potatoes, with a sweet potato twist. Ideal for pairing with eggs, bacon, or your favorite breakfast bowl, these skillet potatoes are quick, easy, and endlessly customizable.
about these breakfast sweet potatoes
If you’re tired of the same old hash browns, let me introduce you to your new morning obsession: sweet potato breakfast potatoes. They’re crispy on the outside, tender on the inside, and bring just the right amount of natural sweetness to balance out all your favorite savory breakfast flavors.
I started making these when I wanted something hearty and satisfying for breakfast while sticking to an anti-inflammatory diet. This is the kind of recipe you reach for when you want real fuel to get through the morning. Sweet potatoes check all the boxes: they’re loaded with fiber, vitamins, and complex carbs that keep you full, plus they have that rich and sweet flavor that plain white potatoes can’t deliver. All you have to do is toss them in a simple mix of olive oil, smoky paprika, and a few other spices, then roast until golden and crispy.
But don’t worry… They’re not just a breakfast thing! Sure, they’re incredible with eggs and sausage, but they’re just as good for a quick lunch bowl, a side for dinner, or even meal prep for the week.
Why You’ll Love This Recipe
When you need a breakfast side that feels a little more special than plain hash browns, these sweet potato breakfast potatoes deliver. Here’s why they’re worth making:
- Crispy, caramelized edges – The high heat and simple seasoning give you those golden-brown bites.
- Naturally nutritious – Sweet potatoes are full of fiber, vitamins, and slow-digesting carbs for steady energy.
- Simple pantry ingredients – Olive oil, onion, spices, and a little salt are all you need.
- Customizable flavors – Add smoky spices, fresh herbs, or even a sprinkle of cheese to make them your own.
- Meal prep friendly – Roast a big batch and reheat throughout the week for quick breakfasts or bowls.
ingredients
Neutral Oil – We like to use either extra virgin olive oil or avocado oil for this recipe. You could also use grapeseed oil or coconut oil.
Onion – Yellow onion is preferred for pairing with the flavor of the spices and sweet potatoes. You could also use white onion or red onion for a sharper bite.
Sweet Potatoes – Orange-fleshed varieties are best for natural sweetness and creamy texture.
Seasoning – You will need a combination of salt, smoked paprika, garlic powder, cumin, pepper, and chili powder for this recipe.
Cheese (Optional) – You can add some cheese on top if you want! We don’t usually, but if you want to, we recommend a Mexican cheese blend or a mild cheddar cheese. Pepper jack works well too for a kick of heat!
Toppings – Whatever toppings you can think of pair with these potatoes. Bacon, eggs, sausage, hot sauce, fresh herbs, prosciutto, sour cream or salsa are just some of the ways you can finish off this skillet.
this recipe’s must-haves
Prep the ingredients with a sharp chef’s knife and a utility cutting board.
To make the potatoes, you’ll need a cast iron skillet (we really like the Lodge cast iron skillet for the durability and the price point). Grab a wooden spoon or silicone spatula for stirring without damaging the pan.
here’s how to make these sweet potato breakfast potatoes
sauté onions
In a large cast iron or non-stick skillet, heat 1 tablespoon of oil over medium-high heat. Add the chopped onion and cook, stirring occasionally, until softened and starting to brown, about 4 to 5 minutes.
add sweet potatoes
Stir in the cubed sweet potatoes along with salt, smoked paprika, garlic powder, cumin, chili powder, and ground pepper. Toss to coat the potatoes evenly in the spices.
Continue cooking, stirring every couple of minutes, until the sweet potatoes are golden brown in spots and fork-tender, about 7 to 10 minutes.
make it cheesy
If you want cheesy potatoes, sprinkle the Mexican blend cheese over the top during the last 2 minutes of cooking. Cover the skillet to help it melt completely.
serve and top it off
Transfer to plates and load them up with your favorite toppings! Serve immediately.
Tips for Success
Cut sweet potatoes into even cubes for consistent cooking. If they are all different sizes, some won’t cook through and others with be overcooked by the time you are done.
Don’t overcrowd the pan. Make sure that you use a pan large enough to hold the sweet potatoes without them overlapping too much. This is what helps you achieve crispy edges.
Stir occasionally but not constantly. Let the sweet potatoes sear for a bit before turning them in the pan.
variations
- Make it Spicy – Add a pinch of cayenne or chipotle powder to add more heat.
- Fresh Herbs for More Flavor – Toss in fresh rosemary or thyme toward the end for an herbaceous twist.
- Southwest Style – Top with black beans, corn, avocado, and salsa!
- Breakfast Hash – Add cooked chorizo or sausage right into the skillet. Alternatively, you can cook the chorizo and sausage in the skillet, then remove and use the leftover oil to cook the onions. Then proceed with the recipe as instructed.
More savory breakfast recipes: Breakfast Charcuterie Board | Pork Belly Breakfast Sandwich | Turkish Eggs Platter | Southwestern Ham Hash
faqs
Need more inspiration for breakfast? Check out my breakfast recipes page!
what to serve with these breakfast sweet potatoes
These potatoes can be the star of the show or a side dish to your favorite mains, whether it’s breakfast, lunch, or dinner. Here’s some ideas to get you going:
- Top them with your favorite eggs, whether that’s instant pot poached eggs or soft scrambled eggs.
- Use them in breakfast burritos or tacos.
- Serve them alongside your favorite grilled breakfast sausages.
- Sprinkle crumbled crispy prosciutto on top.
- Pair them with your favorite avocado toast.
💬 behind the recipe
Breakfast is one of those meals that can feel repetitive – eggs, toast, repeat. I wanted something that felt hearty and flavorful without being complicated. That’s how I landed on these sweet potato breakfast potatoes! They bring a natural sweetness that pairs beautifully with smoky spices and all the classic breakfast toppings. I tested these in my cast iron skillet because I love that golden-brown crisp you just can’t get from boiling or roasting. These have been my go-to when I need a quick, satisfying side for brunch or when I’m meal-prepping for busy mornings.
how to store
Store. Cool completely and store in an airtight container in the refrigerator for up to 4 days.
Reheat. To reheat, place in a hot skillet over medium heat and crisp up until warmed through. You can also reheat these in the oven at 375˚F for about 8 to 10 minutes.
Freeze. Spread cooled, cooked potatoes on a baking sheet in a single layer. Freeze until solid (about 4 hours), then store in a resealable freezer bag. Reheat in the oven from frozen.
more of our favorite potato recipes
Oven fried potatoes and onions are crispy and easily whipped up in the oven!
Simple french parmentier potatoes are a classic recipe that pairs well with any meal.
Flavorful fried mexican potatoes can be made for breakfast or a side dish to your favorite protein!
Finally, if you make this breakfast sweet potatoes skillet recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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breakfast sweet potatoes skillet
ingredients
- 1 Tbsp neutral oil like extra virgin olive oil or avocado oil divided
- 1 large yellow onion chopped
- 2 large sweet potatoes peeled and cut into 3/4-inch cubes
- 1 tsp coarse kosher salt
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cumin powder
- 1/4 tsp chili powder
- 1/4 tsp ground pepper or to taste
- 1/2 cup mexican blend cheese optional
- Toppings: chopped bacon, crispy prosciutto, freshly chopped cilantro or parsley, diced ham, pico de gallo, salsa, cojita/queso fresco, sour cream, hot sauce, etc
instructions
- In a cast iron skillet (or large non-stick skillet), heat 1 tablespoon oil over medium-high heat.
- Once hot, add onion and cook, stirring occasionally, until the onion just starts to brown, about 4 to 5 minutes.
- Add sweet potatoes, salt, smoked paprika, garlic powder, cumin powder, chili powder, and ground pepper. Stir to combine. Continue to cook, stirring occasionally, until the potatoes are browned in spots and the sweet potatoes are fork tender. This will take about 7 to 10 minutes.
- If you want to make them cheesy, sprinkle cheese on top in the last couple of minutes of cooking and cover. Cook until the cheese melts, about 1 to 2 minutes.
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about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
