Bacon-Powered Sweet Potato Veggie Skillet

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Bacon-Powered Sweet Potato Veggie SkilletRecipe

Photo: Iain Bagwell; Styling: Catherine Crowell Steele 

Most breakfast proteins—ham, sausage, bacon—are loaded with flavor, but that indulgence comes at a sodium- and saturated fat-filled cost. Have your bacon (and eat it, too) by using a small amount to season an entire pan of plants. Bonus: The fat helps you absorb the fat-soluble vitamins A and K. If you don't have feta, you can try substituting goat cheese. And if you can have the extra calories and fat, adding a fried egg on top isn't a bad idea by any means. 

Serves 2 (serving size: 1 bowl)


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3 center-cut bacon slices, diced
1/2 cup diced onions
2 garlic cloves, minced
1/3 cup diced yellow bell pepper
1/3 cup diced red bell pepper
1 cup (1/2-in.) cubed sweet potato
1/8 teaspoon kosher salt
1/8 teaspoon crushed red pepper
1/4 cup unsalted chicken stock
4 ounces fresh spinach
1 ounce feta cheese, crumbled (about 1/4 cup)


Active : 20 Minutes
Total : 25 Minutes

1. Place bacon in a large cast-iron skillet over medium heat; cook 5 minutes or until just starting to crisp. Add onion; sauté 3 minutes. Add garlic; sauté 1 minute. Add bell peppers; sauté 4 minutes. Add potato, salt, crushed red pepper, and stock. Cover and cook 9 minutes or until potatoes are tender. Add spinach; cook, uncovered, 1 minute or until spinach wilts. Divide mixture between 2 bowls; sprinkle with cheese.

Created date

July 2016

Nutritional Information

Calories 177
Fat 5.5 g
Satfat 3 g
Monofat 0.7 g
Polyfat 0.2 g
Protein 9 g
Carbohydrate 24 g
Fiber 5 g
Cholesterol 20 mg
Iron 2 mg
Sodium 482 mg
Calcium 167 mg
Sugars 7 g
Est. Added Sugars 0 g