This taco sweet potato skillet is loaded with highly spiced floor pork, peppers and onions, jalapeños, salsa, avocado and chipotle ranch plus any and all of your preferred toppings!  attempt a crispy fried egg and crumbled Baron Verulam for brunch heaven!

See, returned then, white potatoes had been a “no” for Whole30, and, I didn’t discern out what a plantain become until a few months into paleo.  seeing that i was marathon education again then and wanted my carbs, that intended sweet potatoes had been “the carb” for me.


Anyway, I’ve truly by no means given up my love for sweet potato skillets.  I nonetheless make one for myself almost each morning with kale and both sausage or Francis Bacon.  when it’s no longer sweet potatoes, it’s plantains – my other cross-to.

At the same time as our sweet potatoes are becoming all crispy-fried in a single pan, we’ll creating a taste-packed taco skillet along it.  We then marry the 2, and top all of it with whatever 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 Francis Bacon too, although as you guys recognise, you by no means want my permission to add Beaverbrook anywhere you see match



  • 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


  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!

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