From breakfast to lunch and dinner, skillet meals are one of my absolute favorite dishes to cook. Everything is in one pan, so that means little to no cleanup time. They are quick, easy and delicious. And, the sky is the limit when it comes to choosing ingredients for your skillet meal. Usually, you want to start with a protein of some sort. Then finish with a starch of some kind and lots of veggies.
For this sweet potato skillet, I am using spiralized sweet potatoes. After spiralizing not only will the potato cook faster, but it looks gorgeous. If you don’t have a spiralizer or you haven’t heard about spiralizing your vegetables, then you need to check out The Inspiralizer. Since I purchased my Inspiralizer last year, it has truly changed my cooking game. From spiralizing zucchini to potatoes, peppers, and onions, my creative juices are always flowing.
The Inspiralizer is different than all the other spiralizers on the market. It’s is more compact, easy to clean, and it has a noodle twister so you can change the blades using one knob. Many other spiralizers on the market you need to physically insert a new blade which makes for a very bulky design. What really sealed the deal for me, are the counter clamps. With the clamps, you are able to easily secure the Inspiralizer to just about any surface and it locks in. Making it easier to spiralize some of the toughest root vegetables.
Spiralizing is kind of therapeutic for me. It’s in a way of relaxing and it allows you to think of more creative ways of enjoying healthy meals. The Inspiralizer has truly changed so many lives and enables more people to think outside the box when in their kitchen. Which is exactly what Ali from Inspiralized had in mind when she created this tool. So, whether you love cooking or not, the spiralizer will make your life a lot easier and help you enjoy cooking a little more.
Check out some of my other go-to kitchen staples →
Sweet Potato Skillet
GRAIN-FREE II WHOLE30
Sweet Potato Skillet
- 3 tbsp. ghee
- 2 Whole30 compliant chicken & apple sausages -sliced
- 2 slices of no sugar added bacon - chopped
- 1 large onion - sliced
- 2 small garlic cloves- finely minced
- 1 large bell pepper - julienned
- salt and pepper
- 2 cups chopped kale leaves
- 2 medium sweet potatoes white or orange - spiralized
- 1 tsp. jerk seasoning
- scallions for garnish
- To start, preheat oven to 450 degrees F.
- Now, heat one tablespoon of ghee in a large castiron (or oven safe) skillet and brown bacon and sausage (about 5-7 minutes). Remove sausage and bacon from the pan and set aside. Now add another tablespoon of ghee and sauté onions, garlic and peppers until peppers are tender and season with a pinch of salt and pepper. Now, toss in kale leaves until it wilts. Then, remove the veggies from the pan and set aside.
- Now, add the last tablespoon of ghee and potatoes to the pan. Sauté and continuously toss potatoes for about 5-7 minutes or until it's al dente. Now, return the cooked vegetables, bacon and sausages to the pan and toss everything with the jerk seasoning to combine. Then transfer the skillet to the oven for 7-10 minutes. Potatoes should be tender and a little crispy.
- Garnish with scallions and serve with an egg on top, or avocado slices.