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Shareable Sweet Potato Brunch Skillet

Serves: 1


  • Preheat oven to 425°F.
  • Peel the sweet potato and cube it into ½-inch cubes. Place in a bowl and drizzle with olive oil; season with the dry seasoning and toss until evenly coated. Transfer the sweet potatoes into the skillet. Add tomato sauce, turkey, and black beans. Place in the oven, uncovered, for 20 minutes or until sweet potato is tender.
  • While the skillet bakes, you can prep the garnishes (optional) and poach the eggs.
  • To poach the eggs, bring a pot of water to a gentle but steady simmer. Add a teaspoon of vinegar to the water. Crack each egg into its own ramekin or a small cup. With a spoon, create a gentle whirlpool in the water. This will help the egg white wrap around the yolk. Slowly tip the egg into the whirlpool, white first. Let cook for 3 minutes. Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon. Set the egg onto a paper towel and gently pat dry.
  • Once the sweet potatoes are tender and ready, remove from oven. Place avocado on top of potatoes, along with the poached egg, cottage cheese or yogurt, and optional garnishes.


2  sweet potatoes, peeled and cubed
2  Tbsp. olive oil
  Kosher salt and cracked pepper
1/2  tsp. smoked paprika
1  tsp. chili powder
6  oz JENNIE-O® Natural Choice® Tender Browned Turkey Breast, #846902, chopped
1  c. tomato sauce
1/4  c. black beans, drained and rinsed
1  avocado thinly sliced
2  eggs poached
2  Tbsp. cottage cheese or plain Greek yogurt
  Optional Garnishes
  microgreens or spouts
  Sliced scallions
  Hot sauce of choice