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Sweet Potato Skillet

Sweet Potato Skillet Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • 4 cups diced sweet potatoes (½‑inch cubes, from about 2 medium)
  • ½ tsp kosher salt
  • 1 (15‑ounce) can black beans, drained and rinsed
  • 3 cups packed chopped kale leaves (stems removed)
  • Juice of 1 lime
  • 1 ripe avocado, sliced
  • ¼ cup sour cream or plain Greek yogurt
  • Fresh cilantro leaves, for serving

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Stir in the garlic, cumin, smoked paprika, and chili powder, and cook 30 seconds until fragrant.
  2. Add the diced sweet potatoes and salt. Toss to coat, then spread in an even layer and cook undisturbed 3 to 4 minutes. Cover, reduce heat to medium, and cook 8 to 10 minutes more, stirring once, until fork-tender with browned edges.
  3. Add the black beans and kale. Cover and cook until the kale is wilted and the beans are hot, about 3 minutes. Taste and adjust salt.
  4. Remove from heat, squeeze the lime juice over the skillet, and stir gently. Serve topped with avocado, sour cream, and cilantro.

Notes

If you want to make this a little richer, stir a tablespoon of butter into the skillet right before adding the lime juice. The skillet also reheats beautifully, so it’s a solid make‑ahead option.