Better than any brunch I could have bought. Used a 10” cast iron skillet and split the potatoes in to two batches. Cooked each batch for about 7min then combined both for the remaining 7min. Tossed in a little extra oil right before adding the seasonings. Be careful when doubling, easy to over salt.

Loved them!! Had it with fish and peppers!! Definitely a Fav now!

Perfect! I like garlic and cinnamon, use them in many recipes (not together though). Sweet potatoes and cinnamon go hand in hand! Garlic gives another hint of taste. Very good and very easy recipe.

This has become a stalple side in my house. Cook it about once a week. My kids love it! Only thing I do different is switch out the oil for 3 TBSP of butter.

It’s great with some sour cream on the side

I used frozen sweet potatoes and added a can of garbanzos as another reviewer suggested. The garbanzos were a little salty, which I think clashes with the sweet potatoes. Might try again without the garbanzos or maybe use fresh instead of canned. It’s a simple and easy recipe; it’s good, but I think it’s missing something.

It was pretty good without any additional ingredients, but I added some chickpeas and canned tomatoes and it was much better in taste.

Great flavors, easy to make

with your regular scrambled eggs and your choice of fat, maybe an avocado! For added proteins, you can some black beans in to the mix or even some cubed teriyaki chicken if meat if your go-to protein!

Delish. We didn’t add parsley, and chose to use a sauté pan. It went well with the leftover Teriyaki Sesame Seed Drumsticks we made from another recipe from Yummly. Kudos!

Our new fav sweet potato skillet!!

used oven and was great.

Fantastic, flavorful, and simple to make!

I cooked it with the lid right towards the end and when i added the seasoning i added a tsp more coconut oil was not dry at all

Great recipe !! Not dry at all. If you cover the potatoes while cooking for the first 20 minutes, the moister stays. Thanks for sharing your recipe.

A little dry but very tasty.

No one in my family was a fan besides my husband but we might try it again only roasted.

There is very little moisture on this as you cool the potatoes in coconut oil and it gets soaked up. Then you add a bunch of dry seasonings and just seemed too dry so I added some water and let that absorb. Tasty though!

Made this tonight and it was a hit with the people that didnt like sweet potatoes (myself included) as well.

Great! Yes loved it making it again TONIGHT

Very good! 40min cook time not 20min

turned out yummy but it takes a lot longer than twenty minutes

Very tasty.. the family enjoyed it

They were lovely, left overs I used cold with a salad the next day. as nice cokd as they were warm. yummy

They were delicious. After reading some reviews, I baked them, & used butter. This recipe is a do over!

I boiled the potatoes first. I also added ground cinnamon and ginger. I used butter vs. coconut. oil. The family loved it. Definitely will be making this more often.

This came out great. I would like to add that I decided to boil the sweet potatoes prior to adding them to the skillet, based off some of the other reviews which stated that the sweet potatoes were a bit hard. I highly recommend cutting up the sweet potatoes in small pieces first, then boiling them until they’re just about done. After that, continue to cook them in the skillet with all the ingredients listed. I decided to add a bit of brown sugar for a tad extra sweetness, and it came out great!! The only reason why I give it 4 stars is because I believe boiling them first makes all the difference.

I like the combination of cinnamon and garlic with this recipe. I read the comments and decided to avoid a bland flavor by adding a little bit of cayenne and paprika with salt and pepper. My family likes a little heat. Also added just a sprinkle of monk fruit sweetener. Omitted the parsley. I did sautee them on the pan which was easy. I may try roasting them in the oven next time. Used coconut oil but had to add a bit more during the cooking process. Would recommend covering the pan the last few minutes or more to soften the potatoes all the way through. Will definitely make again!

I used leftover roasted sweet potatoes and it only takes 5 minutes to make this!

Very easy and tasteful