Sunshine and Sea Salt » A Healthy Foodie Blog

Sweet Potato Skillet with Bacon and Kale

Anything you can make using only one pan has all respects from me. And who ever invented the cast iron skillet, I love them. This veggie skillet uses only one giant cast iron skillet; which you probably already guessed…like duh, and I don’t like to brag, but it rocks! Working in a tiny kitchen, without modern day conveniences has presented  some challenges, both creatively and in all the ways of time saving. There’s no dish washer, no disposal and a tiny fraction of counter space, oven and stove space than I’m used to working with, so most of our meals are done either in the cast iron or the cast iron enamel dutch oven. I am so grateful for both of these inventions; making for easier, faster clean up and convenient, and may I say- less toxic meal making. I do sort of miss the complicated multiple pan tasks, and do dream and pray for all the commercial appliances in our future home, but until then…meals like these totally hit the spot, and I’m so happy to share it with yoooouuu.  image

This is sort of sweet and spicy. Just the way I like it, but if it’s too hot for you, just omit the jalapeños. or. if you’re like my kids, just add a drizzle of pure maple syrup (are you thinking of that movie, Elf? Where the giant elf dude adds syrup to everything he eats? :))) I love it! ahem. but I do not recommend it) . Somehow the sweetness from the syrup balances the heat from the jalapeños and problem solved. Also, a great option if your having this for breakfast. 

Okay, so here’s what you need: 

  1. uncured bacon (about 1.5 lbs) 
  2. 2 large sweet potatoes- peeled and cubed into tiny peices
  3. 10 oz package of frozen chopped kale (I only used 1/2 the bag) 
  4. 1 vadalia onion- chopped
  5. 3-4 red and green jalapeños (the red ones have the highest content of vitamin c, but sadly heat destroys it..I guess that was kind of pointless) 
  6. good quality olive oil . local if you have it. 
  7. mesquite powder
  8. fine sea salt
  9. cracked black pepper
  10. chili powder
  11.  garlic powder
  12.  onion powder
  13. cinnamon
  14.  enough pasture raised eggs to allow for at least one per person 


Cube the bacon into bite size pieces and fry in the skillet. once brown and crispy, remove and let drain on a paper towel lined plate. Add chopped onions and jalapenos. Add a pinch of sea salt and cook until softened. Then, add the kale. Remove and add to the plate with the bacon. Add more oil. Olive or Coconut- coconut can tolerate higher heat, but will also add to the flavor. Then add the potatoes. Let them sit for a few minutes to fry in the oil before stirring. They’ll brown and crisp around the edges quicker than constantly stirring them around. Once you get some stirring and browning action going, add a little more sea salt, cracked black pepper, mesquite powder ( i dunno. maybe a TB) , chili powder, onion powder, garlic powder and cinnamon. (I’m so awful with measuring spices, so I feel more comfortable using the term ‘to taste’. I just kind of threw it in there. If you’ve never had mesquite, it’s sweet with a hint of smokey vanilla undertones and has a ton of nutrients, like lysine, magnesium, potassium and calcium.) Once the potatoes are seasoned, cooked through and slightly crisp, add the bacon, onions, peppers and kale. Stir. Top with raw eggs and cook by placing a lid or larger pan over the top and letting the steam do the work. This won’t take long so be sure to check the eggs after a few minutes. When a light white film starts to cover the yolk-it’s done. Let cool for a few minutes uncovered and serve. 

*If y’all have any questions regarding the instructions; please leave a comment, and I’ll do my best to get back soon! I happen to be writing this during a history class. (we homeschool, the class is on cd and it seems to be the best way to manage time 😉  Yes, well. Happy eating, foodie friends!

Sweet Potato Skillet with Bacon and Kale
Veggies and bacon, oh my.
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  1. 1.5 lbs uncured bacon
  2. 2 large sweet potatoes- peeled and cubed
  3. 10 oz package of frozen kale
  4. 1 vadalia onion
  5. 3-4 red and green jalapeños
  6. good quality olive oil
  7. mesquite powder
  8. fine sea salt
  9. cracked black pepper
  10. chili powder
  11. garlic powder
  12. onion powder
  13. cinnamon
  14. enough pasture raised eggs to allow for at least one per person
  1. Cube the bacon into bite size pieces and fry. drain on paper towel lined plate. add chopped onion and jalapeño. cook until softened. add kale. cook. remove and add to bacon plate. add more oil, then the potatoes. fry until browned and slightly crispy. add sea salt, black pepper, mesquite powder, garlic powder, onion powder, chili powder and cinnamon. Stir. Add the bacon, kale, onions and peppers and stir together. Top with pasture raised eggs and cover with lid or baking sheet until a pale white coating covers the yolks. Remove from heat and let cool for a few minutes before cutting. Serve with a drizzle of maple syrup if desired.
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  • I love skillet meals too! This sounds absolutely delish, Mary! We make something similar, but I love your version with adding some smokey heat into the mix…yum! I know it must be tricky having a much smaller space to work in, but hey, that’s just less to clean, right?!

    p.s. I love how you blog during history..I’d probably try to skip out on that subject too, hehe! (totally kidding!) 😉ReplyCancel

    • You make the most BEAUTIFUL skillet meals, so that means so much coming from you! ^_^ and spices and bacon…gotta love em. Love you, lady!ReplyCancel

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