Honey Glazed Sweet Potato Skillet Recipe

Prep and par-cook

Place a large (10–12 inch) ovenproof skillet over medium heat. Add 1 tablespoon olive oil. When shimmering, add the diced sweet potatoes in an even layer. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Cook, stirring every 3–4 minutes, until edges begin to brown and potatoes are tender when pierced, about 12–15 minutes. Reduce heat to medium-low if they brown too quickly.

Make glaze and finish potatoes

Push the sweet potatoes to one side of the skillet. Add 1 tablespoon olive oil and 1 tablespoon butter to the cleared space. Stir in the smoked paprika and red chili flakes for 30 seconds until fragrant. Add the honey and apple cider vinegar, stir to combine and coat the potatoes. Continue cooking 2–3 minutes, gently tossing the potatoes in the glaze so they become evenly glazed and slightly sticky. Taste and adjust seasoning with remaining 1/2 tsp kosher salt and remaining black pepper if needed.

In a separate small skillet over medium heat, cook the bacon pieces until crisp, about 6–8 minutes, stirring occasionally. Using a slotted spoon transfer bacon to a paper towel-lined plate, leaving 1–2 tablespoons of bacon fat in the pan. Add the chopped pecans to the bacon fat and toast for 1–2 minutes until fragrant, then transfer pecans to the plate with bacon. Wipe the small skillet clean and set aside.

Add the diced green pepper to the sweet potato skillet (add a splash of olive oil if skillet looks dry). Sauté for 3–4 minutes until softened but still bright. Stir in the cooked bacon and toasted pecans, folding gently to combine with the glazed sweet potatoes and heat through for 1 minute.

Prepare for basting

Make space for the eggs in the sweet potato skillet by moving some potato mixture to the sides. In the small clean skillet (or use the same ovenproof skillet if there is room), heat 1 tablespoon olive oil over medium heat. Crack eggs into a small bowl one at a time.

Carefully slide eggs into the spaces in the sweet potato skillet (or cook them in the small skillet if preferred). Immediately pour 1/4 cup water around (not over) the eggs and quickly cover the skillet with a lid to trap steam. Reduce heat to low and cook until egg whites are set but yolks still runny, about 3–4 minutes. For slightly firmer yolks cook 1–2 minutes longer. Alternatively, baste the eggs by spooning hot oil from the pan over the whites for 1–2 minutes until set.

Season eggs with 1/4 tsp salt and a pinch of black pepper while finishing.

Remove the skillet from the heat. Scatter the crumbled goat cheese over the hot sweet potatoes so it softens slightly. Add the diced avocado and sprinkle with lemon juice to prevent browning.

Sprinkle the toasted pecans and crisp bacon pieces evenly over the skillet. Add chopped parsley and, if desired, an extra pinch of red chili flakes to taste.

Serve straight from the skillet or transfer to a serving platter. Top each portion with one basted egg (if eggs were cooked separately) and serve immediately.