Sweet Potato Scramble (Gluten Free, Paleo, AIP)

This is one of my favorite ways to start the day…sweet potato scramble! It’s easily adapted for all the diets and taste buds in your home. Use the sweet potato and veggies as a base and add in fixings based on preference. If you prefer your potatoes softer, add in 2-3 TBS of bone broth or a frozen bone broth ice cube towards the end of cooking.

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Sweet Potato Scramble


prep 10 mins
cook 25 mins
total 35 mins
yield 2-4 servings


  • 3 TBS cooking fat (lard, ghee, tallow, coconut oil)

  • 1 large sweet potato, cut into small cubes

  • 1 small onion, diced

  • 2-3 handfuls of baby spinach and/or kale, chopped

  • 6-8 bacon slices

  • 1/2 tsp garlic powder

  • 1/4 tsp salt

  • maple syrup (optional)


  1. Preheat oven to 400 degrees.

  2. Lay bacon on a cookie sheet and bake for ~20 minutes or until crispy.

  3. Heat fat in a skillet over medium high heat.

  4. Add cubed sweet potato, salt, and garlic powder, cover and cook for 8-10 minutes. Stir occasionally. Halfway through add onions.

  5. Uncover, add in greens. Reduce heat to medium and let cook until soft, usually 10-15 minutes.

  6. While sweet potatoes are cooking coarsely chop bacon.

  7. Serve sweet potatoes over raw baby greens and top with bacon. Drizzle with maple syrup (optional).

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