Paleo Smashed & Loaded Sweet Potato is such an easy meal and makes a great filling breakfast.
What’s a Loaded Sweet Potato?
One of my favorite things to do with leftover roasted sweet potato is to smash it and brown it in a pan with ghee. It gets all caramelly and crispy and drool-worthy. I wanted something different for breakfast today, so I smashed my sweet potato then loaded it with pan-fried eggs, leftover shredded kalua pork, buttery avocado, and crispy homemade bacon bits.
Get creative and use any leftover meat that you want! Is your mouth watering yet?
How to Roast the Perfect Sweet Potatoes
To roast the perfect sweet potatoes, follow this method:
Place washed whole, unpeeled sweet potatoes on a parchment-lined sheet in a 400°F oven for about 45-60 min.
Cool and refrigerate. When cold, the skins come right off.
Paleo Smashed & Loaded Sweet Potato
This Loaded Sweet Potato will satisfy your cravings, but it's healthy, too. Topped with smoky pulled pork, creamy avocado & farm fresh eggs. Paleo & gluten-free.
Ingredients
- 1 roasted medium-sized sweet potato peeled
- Ghee
- 2 eggs
- Toppings: leftover shredded or cubed meat I used shredded kalua pork, avocado, bacon, jalapeño rings, etc. Get creative!
Instructions
- Heat a skillet over medium-high (I like cast iron for this job). Add ghee or your fat of choice.
- Put the pre-cooked sweet potato in the skillet. Press flat with a fork or spatula. Fry on each side for 2-4 minutes or until the sweet potato caramelizes (but doesn’t burn). Remove to a plate.
- In the same pan, add more ghee. Fry two eggs (or more if you’re hungrier) in whatever style you’d like. I made mine over-easy so the yolk would run all over my potato. Tasty.
- Stack your smashed and loaded sweet potato: add the eggs on top of the sweet potato then layer with your toppings of choice.
- Rejoice in how tasty your breakfast is. Consume.
- Note: Great for post-workout if you go easy on the avocado and bacon.
Recipe Notes
My recipes are all in a meal planner. Check it out!
Where can I find the recipe for the Kahlua Pork? That sounds amazing!
Hi Kari…I use a recipe that I’ve modified from Nom Nom Paleo. Basically, I put a pork shoulder roast (any size) in the crockpot and rub with a thin layer of sea salt. Then I cook it on low for 18 hours. When the meat is done, take it out of the crock pot and shred the meat. So simple but it’s like a party in your mouth!
Holy YUM batgirl!!!!!!! 🙂
Haha thanks Noel 🙂
Hi! I’ve roasted sweet potatoes in the oven before, pricking them with a fork and drizzling with coconut oil. However, they splatter everywhere like CRAZY! 🙁 Do yours make a mess too?
Hi Lindy. I can’t say that I’ve ever had the same happen to me. I don’t put oil on them so maybe that’s the difference. Did you peel them first?
I wrap sweet potatoes in foil prior to baking and bake several at a time. After they are cooled, I store them in a gallon zip bag and take them out as needed. My granddaughter loves my twice baked stuffed sweet potatoes.
That’s a really great way to do it, Sandy! Thanks for stopping by and sharing your method.
I made almost this exact same dish for breakfast today! I had leftover cocoa/coffee shredded slow cooker tri-tip and fried that up with the smashed sweet potato and put a couple of sunny side up eggs on top. Avocado on the side and it was AWESOME!!
Ohhhhh wow that sounds really really good!!
Hi Steph, hope your Saturday is good, I’m trying to do some crock pot meat cooking this weekend and the Kahlua pork sounds great: Just a quick question……
The Kahlua pork is that just popped in the slow cooker all on its’ own or with some liquid??
Hi Janine! I put it in without any liquid 🙂
Good morning, New follower here. Do u have a recipe for cauliflower bread please? No flour. Herbal perhaps?
Hi there Suzi! Welcome 🙂
I’m sorry, but I don’t have a recipe for cauliflower bread.
Are these true sweet potatos or yams? Yams are orange in color. Just wanting to know which one to buy. Thanks!
Hi Brianna,
Either one will work.
In the US a yam is orange but here’s a fun fact: a true yam is actually a giant African tuber / root covered in thick, bark-like skin!
Any color sweet potato works fine.
Hi Stephanie, I am a new follower to your very awesome & helpful Paleo site, & have so far just been dabbling off & on with the Paleo diet. I finally had the opportunity today to make your Smashed Loaded Sweet Potato dish for brunch, just opted for some leftover Easter ham instead of the shredded pork, & left out the bacon (seemed a bit redundant). My fiance & I really enjoyed this dish for a late brunch, we found to be such an interesting combo of goodies, yet satisfying & fulfilling for many hours.
Thank you for all of your recipes & Paleo info., you make understanding the Paleo process & the scrumptious recipes allot easier to manage.
I do have one question though about this specific recipe with the smashed sweet potatoes. You suggest to mash them up with a fork or spatula, but I find when attempting this process with the roasted whole potato in the skillet heated with Ghee, it’s very slippery. The potato wants to slip & slide all over the pan, no matter which utensil I tried. I eventually had to slice the potato into a few medium size chunks to make it a little easier to mash with a fork, but still was tricky. Any helpful hints or suggestions on how to simplify this process in the future?
Thank you.
Hi there! Glad you enjoyed!
I would cut it open in half lengthwise first, then attempt to mash a bit.
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