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10.15.17

Loaded Taco Sweet Potato Skillet {Paleo, Whole30}

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Whole 30 Nut Free No Added Sugar

This taco sweet potato skillet is loaded with spicy ground beef, peppers and onions, jalapeños, salsa, avocado and chipotle ranch plus any and all of your favorite toppings!  Try a crispy fried egg and crumbled bacon for brunch heaven!  Paleo and Whole30 compliant.

This taco sweet potato skillet is loaded with spicy ground beef, peppers and onions, jalapeños, salsa, avocado and chipotle ranch plus any and all of your favorite toppings!  Try a crispy fried egg and crumbled bacon for brunch heaven!  Paleo and Whole30 compliant.

Ever since I started my first Whole30 back in 2013, sweet potato skillets have been essential.  

I don’t think a day has gone by that at least one of my meals (and sometimes, all 3) involve skillet sweet potatoes.

See, back then, white potatoes were a “no” for Whole30, and, I didn’t figure out what a plantain was until a few months into paleo.  Since I was marathon training back then and needed my carbs, that meant sweet potatoes were “the carb” for me.

And bananas, I guess, but those aren’t quite as fun in my opinion 😉

Anyway, I’ve really never given up my love for sweet potato skillets.  I still make one for myself almost every morning with kale and either sausage or bacon.  When it’s not sweet potatoes, it’s plantains – my other go-to.

I then proceed to burn my mouth every single morning because I eat right out of the hot cast iron skillet without waiting.  Old habits, I guess.  Even still, I’m pretty sure if I had to choose my “last meal” it would involve some sort of sweet potato skillet.

Especially if I was being asked to cook said last meal myself – a sweet potato skillet is the biggest bang for your buck, considering how easy and delicious they are!

Morbid last meal thoughts aside, what we have here today is a FUN, filling, and super tasty sweet potato skillet.

While our sweet potatoes are getting all crispy-fried in one pan, we’ll making a flavor-packed taco skillet alongside it.  We then marry the two, and top it all with ANYTHING and EVERYTHING we want.  I went for my chipotle ranch sauce, avocado with lime juice, cilantro, salsa, and a crispy fried egg.

You can add crumbled bacon too, although as you guys know, you NEVER need my permission to add bacon wherever you see fit 🙂

Once you’re loaded and good to go, make sure you save a big portion for yourself, because this is the kind of meal that goes FAST!

Since you control the level of spice (I’m a wimp, I admit!) it’s also kid friendly and perfect for Taco Tuesday or Taco-Anyday, Anytime!  That’s right, since you can easily add an egg and call it breakfast (or brunch, I know this is ambitious for breakfast!) you can have taco night AND breakfast for dinner all rolled into one tasty loaded taco sweet potato skillet.

The best part?  There’s no need to turn the oven on, plus the whole thing is ready in about 25 minutes.  Are you guys ready to cook?!  Let’s get our sizzle on and make this!

Loaded Taco Sweet Potato Skillet {Paleo, Whole30}

Loaded Taco Sweet Potato Skillet {Paleo, Whole30}

This taco sweet potato skillet is loaded with spicy ground beef, peppers and onions, jalapeños, salsa, avocado and chipotle ranch plus any and all of your favorite toppings!  Try a crispy fried egg and crumbled bacon for brunch heaven!  Paleo and Whole30 compliant.

Author: Michele Rosen
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
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4.61 from 38 votes

Ingredients

  • 1 large sweet potato diced, or 2 smaller ones, about 3 1/2 cups diced
  • 1-2 Tbsp cooking fat plus salt and pepper, for potatoes
  • 1 red bell pepper diced
  • 1 tbsp cooking fat for taco skillet
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 jalapeno pepper seed removed and minced
  • 1 lb ground beef
  • 1 Tbsp taco seasoning
  • 1/2 tsp sea salt
  • 1/8 tsp chipotle chili powder or more for extra spice
  • optional fresh minced cilantro Sliced avocado, fried eggs, cooked crumbled bacon, salsa, and chipotle ranch sauce* to serve

Instructions

  1. You will cook sweet potatoes in a separate skillet from the taco mixture:  Heat a large skillet over medium heat and add 1-2 Tbsp cooking fat.  Add diced sweet potatoes and cook 1 minute uncovered, stir, then cook 3-4 minutes covered (to soften), then 3 minutes uncovered to brown.  Remove from heat until ready to mix with beef mixture.

  2. In a separate skillet, heat coconut oil or other cooking fat over medium heat, and add onions, cook until translucent. Add red bell pepper, jalapeno and garlic, stir to cook evenly until softened.

  3. Crumble in the ground beef, then add the salt, taco seasoning and chipotle powder and stir to combine well. Once beef is browned and veggies soft, drain a bit of grease if necessary, and add in the cooked sweet potatoes. 

  4. Gently stir potatoes with taco mixture to combine, then serve with desired toppings: salsa, sliced avocado, lime juice, cilantro, chipotle ranch* (see note for recipe), fried eggs, etc. Enjoy!

Recipe Notes

*Get my recipe for chipotle ranch sauce here

**Nutrition does not include additional toppings

 

 

Nutrition

Calories: 427kcal
Carbohydrates: 18g
Protein: 21g
Fat: 29g
Saturated Fat: 14g
Cholesterol: 80mg
Sodium: 170mg
Potassium: 628mg
Fiber: 3g
Sugar: 5g
Vitamin A: 10300IU
Vitamin C: 46.5mg
Calcium: 49mg
Iron: 2.8mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used To Make My Loaded Taco Sweet Potato Skillet: 

This taco sweet potato skillet is loaded with spicy ground beef, peppers and onions, jalapeños, salsa, avocado and chipotle ranch plus any and all of your favorite toppings!  Try a crispy fried egg and crumbled bacon for brunch heaven!  Paleo and Whole30 compliant.

Want more Whole30 sweet potato skillet recipes?  Try of of these!

Sweet Potato Sausage Hash with Eggs

Sweet Potato Bacon Kale Hash

Sweet Potato Apple and Bacon Hash

Sweet Potato, Sausage and Brussels Sprouts Skillet

Sweet Potato Hash with Bacon and Summer Veggies

Tell Me!

Do you cook more on the stovetop or in the oven?  I think my stovetop wins!

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

You Might Also Like...

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Jennifer says

    October 15, 2017 at 9:53 pm

    5 stars
    We LOVED this! Taking leftovers to eat over baby greens and kale for lunch.

    Reply
    • Michele says

      October 17, 2017 at 11:45 am

      So happy you liked it, woohoo!

      Reply
  2. Belinda says

    October 16, 2017 at 12:56 pm

    It’s one of the best recipes I’ve ever had in my life, I came to this site, I liked it and decided to put it into practice and it was delicious, super recommend and I ask you to continue with the beautiful and good work of you.

    Reply
    • Michele says

      October 17, 2017 at 11:43 am

      Happy to hear you liked it 🙂

      Reply
  3. Melissa | Bless this Mess says

    October 18, 2017 at 8:54 pm

    The avocado on that skillet is GORGEOUS. Sounds like a delicious way to start every day!

    Reply
  4. Guilhermina says

    October 20, 2017 at 1:21 pm

    Wow, I had not imagined that this recipe would look so good, I put it into practice and everything went fine as you explained, thank you !!!

    Reply
    • Michele says

      October 21, 2017 at 5:31 pm

      That’s great! Glad you liked it 🙂

      Reply
  5. Katie says

    October 23, 2017 at 3:53 pm

    Hello! Do you have any suggestions for making the taco seasoning and chipotle seasoning at home or any store brands that might work? Wondering if I could make this before ordering the spices you linked. Thanks!

    Reply
  6. Doreen says

    October 23, 2017 at 8:40 pm

    5 stars
    Absolutely delicious! We will be seeing this one on the table again!

    Reply
  7. Lily says

    October 25, 2017 at 8:28 am

    5 stars
    Made this last night and even though I didn’t have all the ingredients to complete it to the T, it was delicious and will definitely make again. Everyone loved it. Thank you!

    Reply
  8. Duane says

    October 25, 2017 at 8:00 pm

    5 stars
    Just tried this one tonight for dinner. I didn’t think it would be as good as my favorite of yours- sweet potato hash with summer veggies but this one is good too. Tomorrow I’ll try something with acorn squash. They all look delicious on your Instagram and it gets me to try foods I would normally turn away. Thanks.

    Reply
  9. Alexis says

    November 4, 2017 at 11:29 pm

    Hi Michele,
    Just wondering how this keeps in the refrigerator? (In case I want to make it a day in advance…) Thanks!

    Reply
  10. Amanda says

    November 7, 2017 at 10:42 pm

    5 stars
    This was fantastic! So filling! Loved the jalapeno in the dish! Thank you! This is a keeper!

    Reply
    • Michele says

      November 9, 2017 at 9:36 am

      So happy you liked it!

      Reply
  11. Ansandra Woodman says

    January 11, 2018 at 11:13 pm

    5 stars
    This is the fourth recipe I have made from your blog and like the other three is was GREAT! I almost never leave comments but you really deserve a five star review on all four of the recipes I have made!

    Reply
  12. Jen says

    January 24, 2018 at 2:47 pm

    5 stars
    This recipe is A.M.A.Z.I.N.G! I love a good spicy meal! Thanks so much for your blog, your recipes are defiantly some that I make the most of 🙂

    Reply
  13. Sabrina says

    January 22, 2019 at 7:01 pm

    Made this tonight and it was really good. Had great flavor. Made my own taco seasoning. Thanks for the recipe, very yummy

    Reply
  14. Sherry H says

    April 7, 2019 at 8:32 pm

    5 stars
    My husband and I had this for dinner tonight and loved it. I put mine on a bed of lettuce and made it like a taco salad on steroids. Delicious!!

    Reply
  15. Al says

    April 9, 2019 at 12:04 am

    4 stars
    Absolutely delicious recipe! One thing is that for me, cooking the potatoes took longer than stated. But everything tasted great!

    Reply
  16. Danielle Morse says

    June 20, 2019 at 8:02 pm

    5 stars
    I can’t with your recipes. I haven’t had a ”bad” one or mediocre one yet! This did not disappoint. Initially thought maybe it wouldn’t fill me up, but it sure did! Made it exactly as the recipe calls and added cilantro and guacamole for the topping in addition to your drool worthy chipotle ranch sauce. So good’

    Reply
  17. Darlene says

    July 21, 2019 at 8:58 am

    5 stars
    This was delicious!! I made taco salads for lunch and they were awesome!

    Reply
  18. Chris says

    September 10, 2019 at 8:04 pm

    5 stars
    Turned out great! Like someone else mentioned, I enjoyed leftovers served over a bed of greens. Will definitely make again. Thanks for the idea.

    Reply
  19. John C. says

    September 25, 2019 at 11:06 am

    This recipe was honestly one of the most delicious things I’ve made on whole30 and we’ve done it 6 times. Made it last night for dinner, and made a separate batch for leftovers. I had it for breakfast just now after my workout and it’s so so good. Hearty, filling and loaded with flavor. Will be making again!

    Reply
  20. Debbie says

    January 13, 2020 at 10:30 pm

    This dish is DELICIOUS!! Will make it often!

    Reply
  21. Tina says

    January 19, 2020 at 3:36 pm

    5 stars
    My daughter loved this and she doesn’t even like sweet potatoes.

    Reply
  22. C Clark says

    February 29, 2020 at 8:26 pm

    5 stars
    Made this today for brunch for my husband and myself. Absolute banger. Definitely don’t skimp on the chipotle pepper. I didn’t have any and kept wondering what the recipe was missing. Decided to toss in some chipotle peppers and some of the adobo sauce (I forgot they were in my fridge) and bam! This is so good by itself, on tortillas, you name it! Specially good with a dollop of sour cream and a few scallions. Thank you! I don’t usually make skillets but this was an easy crowd pleaser.

    Reply
  23. Joanne says

    November 18, 2020 at 11:55 am

    5 stars
    Yes, my husband and I love it! I have been making this for a couple of years now. So many different ways you can eat this, breakfast, lunch or dinner. Usually make a big batch so I can freeze and have on hand.

    Reply

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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