Sweet Potato Skillet with Bacon and Zucchini (Paleo)

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Tonight I really needed to pull something together that would be quick and sadly my fridge was looking sort of pathetic. Luckily I started pulling things out that were neither moldy nor wrinkled and was able to come up with just a handful of ingredients I thought might do well together.

I can’t believe how accidentally awesome this was. I think I could have eaten the entire skillet. I mean there’s nothing unusual or exciting about each ingredient but something about the way they all decided to play nice together just really makes me happy. Plus it’s an almost one pot meal so once you get the bacon cooked it comes together beautifully. As an aside, it cost about $12 to make this and was the heftier part of our meal tonight, feeding a family of 5 (kids are younger). Toss this on some eggs and pack even more punch!

Further Food Nutritionist Commentary:

Sweet potatoes are the star of this recipe! Did you know that sweet potatoes are packed with more than what meets the eye? Sweet potatoes are high in beta-carotene (a precursor to fat-soluble vitamin A), which helps eye health, but it is also high in both soluble and insoluble fiber, promoting gut health. Beyond the antioxidant properties of vitamin A, there are so many more plant compounds that sweet potatoes are rich in that support anti-inflammation. The fat in this recipe does help absorb that vitamin A, but it best eaten in moderation for the general public.

By Kathleen Benson, RDN LD

Sweet Potato Skillet with Bacon and Zucchini (Paleo)

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Servings: 4

Ingredients

8-12 ounces pasture raised bacon, cooked and chopped
2 zucchini, diced
1 onion, diced
2-3 tablespoons ghee, avocado oil, or olive oil (I used ghee for this, but use alternative for aip)
1 large sweet potato, diced
3 garlic cloves, minced
1 teaspoon sea salt
1/4-1/2 teaspoon pepper (omit for aip)
1/4-1/2 teaspoon paprika (omit for aip)
fresh chives, minced

Instructions

1. Toss everything into a deep large skillet and saute over high heat for about 10-15 minutes.
2. Keep covered for at least 5-7 minutes to help the sweet potatoes soften more easily.
3. Stir a few times throughout cook time to break up mixture.

1. Toss everything into a deep large skillet and saute over high heat for about 10-15 minutes. 2. Keep covered for at least 5-7 minutes to help the sweet potatoes soften more easily. 3. Stir a few times throughout cook time to break up mixture.

Nutrition Information

Per Serving:  Calories: 479; Total Fat: 36 g; Saturated Fat: 13 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 57 mg; Sodium: 1584 mg; Potassium: 184 mg; Carbohydrate: 15 g;  Fiber: 3 g; Sugar: 6 g; Protein: 21 g
Nutrition Bonus: Vit A: 103%; Vitamin C: 9%; Calcium: 3%; Iron: 2%;
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One thought on “Sweet Potato Skillet with Bacon and Zucchini (Paleo)

  1. zsuzsanna curley

    I made this today and it was awesome. I used some more fattening bacon so it came out a little bit greasy. But the taste was really good. I’ll make this in the near future as my regular meal.

    Reply

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