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The Sweet Potato Skillet - Updated Recipe

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings


  • 1 TBSP olive oil
  • 1 clove garlic minced
  • 1 sweet potato chopped into cubes
  • 1/2 red onion chopped
  • 1-2 cups corn canned, frozen or fresh (if using fresh, boil it for 10 mins and cut it off the cob)
  • 1 1/2 cup tomato chopped, optional
  • 1 15 oz (425g) can of black beans rinsed and drained
  • 2 tsp cumin
  • 1/2 tsp cayenne
  • salt and pepper to taste
  • 1 cup kale or spinach, chopped, optional
  • shredded cheese optional


  • Add 1 TBSP of oil to a large skillet over medium heat, followed by the minced garlic. Stir and cook for one minute.
  • Add the sweet potatoes and a dash of salt, pepper and cumin. Stir. Cook uncovered for three minutes and stir occasionally.
  • Add the onion and cook uncovered for two minutes. Then add the beans, corn, tomatoes, more salt and a dash of cayenne and stir.
  • Reduce heat and cover the pan. Cook for 15 minutes on low heat.
  • Add the chopped up greens and stir until they have wilted slightly. Don't let them get too soggy!
  • If you want to add cheese, add as much or as little as you'd like and stir until it's melted.
  • Fill three containers with the sweet potato skillet.
  • Let each container cool for 15 minutes before covering and putting in the fridge.