Sweet Potato and Eggs are baked with spices, tomatoes, and feta cheese for an easy healthy one-pan dinner recipe.
Enjoy this sweet potato dish for breakfast, lunch, or dinner – like this sweet potato hash, or sweet potato egg casserole, or even this Tex-Mex sweet potato skillet!
Yummy Wholesome One Pan Dinner
Sweet potato and eggs came out of a sheer desire to eat a wholesome dinner and my lack of energy. Kids have sports activities around dinner time, so I either make dinner before or after. That means dinner has to be quick and easy, like one pan dinner! I love breakfast potato and egg casseroles like this healthy breakfast casserole (with veggies and potatoes) and this hashbrown breakfast casserole – this time I wanted something slightly elevated for dinner, with fried eggs instead of a mixed (so you can dip bread into the yolks)!
And did I mention that this recipe is SO GOOD?!
I remade this recipe again today and I had to put my laptop away and just eat, I couldn’t stop. Grape tomatoes were popping in my mouth, barely soft with tender skin. Eggs were cooked perfectly – not runny, but not thick solid. And sweet potatoes with goat feta cheese, avocado, hot pepper flakes and lime juice were a flavor explosion!
Want more inspiration for sweet potatoes? You might like this equally easy one-pan chicken and veggies dinner, a sweet potato pizza crust for lunch, or even chipotle sweet potato hummus as a snack or appetizer.
Ingredients for Sweet Potato and Eggs
- Sweet potatoes
- Eggs
- Feta cheese: I like goat milk feta cheese, but you can also use cow’s milk feta cheese.
- Seasonings: Garlic powder, oregano, basil, salt and pepper. You can also use fresh garlic, but it is an extra step and tool!
- Grape tomatoes
- Garnishes: Green onions, cilantro, hot pepper flakes, avocado (or guacamole), salsa and lime juice. My family loves this dish served with a side of my mom’s adjika recipe.
I love the combination of eggs with veggies – like this vegetable frittata, these quinoa veggie egg muffins, spaghetti squash quiche with kale and mushrooms, and crustless spinach quiche.
How to Make Sweet Potato and Eggs
There is a full recipe card below.
- Prep: Preheat your oven to 425 degrees F and line your baking dish with parchment paper and cooking spray.
- Cut and season sweet potatoes: Cut the sweet potatoes in half lengthwise. No need to peel! Then dump sweet potatoes into a deep bowl with avocado oil and spices.
- Bake sweet potatoes: Place the seasoned sweet potatoes in a prepared baking dish and bake for 35-40 minutes or until knife tender. If you are using a convection oven, the baking time will be reduced by 10 minutes or so.
- Add remaining ingredients: Add grape tomatoes and crack eggs all around. Don’t forget to sprinkle some crumbled feta on top. Bake again for 9-10 minutes or until the egg whites are opaque.
- Garnish: Remove from the oven, garnish as desired and enjoy hot!
Storing and Reheating
Storing and reheating: Leftovers can be stored in the refrigerator for up to 2 days. I would say the best way to reheat would be in a microwave as you don’t want to be tossing potatoes and eggs around to make a mush.
Freezing: Sweet potato does not freeze well, so I wouldn’t recommend it.
More Sweet Potato Recipes
- Healthy sweet potato casserole
- Roasted sweet potatoes
- Mashed sweet potatoes
- Sweet potato breakfast casserole
You might also like these Ukrainian breakfast potatoes or this ground turkey and potatoes!
Sweet Potato and Eggs {One Pan Dinner}
Ingredients
- 4 medium sweet potatoes 2 lbs, cut in halves lengthwise
- 1 tbsp oil
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp salt
- Ground black pepper to taste
- 6 large eggs
- 2 handfuls of grape tomatoes
- 1/2 cup feta cheese crumbled
- Cooking spray I use Misto
- Cilantro, green onions, hot pepper flakes, avocado and salsa (adjika) for garnish
Instructions
- Preheat oven to 425 degrees F, line 9 x 13 baking dish with unbleached parchment paper and spray with cooking spray.
- In a large mixing bowl, add potatoes, oil, garlic powder, oregano, basil, salt and pepper. Toss well until potatoes are coated.
- Lay potatoes cut side up in previously prepared baking dish and bake for 35-40 minutes (convection oven reduces baking time by 10 mins or so) or until knife tender.
- Remove from the oven and carefully crack eggs in between the potatoes, top with tomatoes, sprinkle with feta cheese and bake for another 9-10 minutes or until egg whites are white.
- Remove from the oven and garnish as you wish. Serve hot.
Store: Refrigerate in an airtight container for up to 2 days.
Nutrition
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