Sweet Potato Home Fries, Kale & Pepper Skillet

Recipe written and/or compiled by Belinda Jones, CHHC, NWLC, PFC.

Yield: 4 servings



2 tablespoons olive oil

2 medium sweet potatoes, chopped

2 cups red bell pepper

2 cups yellow bell pepper

1 medium red onion, chopped

1 tablespoon salt substitute

1 teaspoon fresh ground black pepper

1 tablespoon minced garlic

1 teaspoon smoked paprika

4 cups kale, torn and stems removed



  1. Heat the oil in a cast-iron pan over medium heat. Once hot, add the sweet potatoes. Stir and cook for 5-6 minutes.
  2. Add the bell peppers, onions, salt substitute, pepper, garlic, and paprika; continue to cook until onion is translucent and sweet potatoes are soft.
  3. Add the kale leaves and wilt for another 3-5 minutes. You’ll know it’s ready when the leaves are softer and bright green. The onion should be browning by now, the sweet potatoes soft, and a little char on the bell peppers.
  4. Serve hot.


Nutritional Information:

Serving size: ¾ cup 

Calories: 130.5

Protein: 2.5g

Carbohydrates: 18.75g

Fat: 6g


Image from Gabrielle at https://flexitariannutrition.com/roasted-potatoes-mushrooms-garlic-and-kale-hash-skillet-vegan/