Sweet Potato Scramble

A plate of sweet potato scramble with red onion on top


  • 8 large eggs, whisked
  • 1 Tbsp coconut oil
  • 1 sweet potato, peeled and diced
  • 12 red onion, chopped
  • 2 cloves garlic, pressed
  • Sea salt and freshly ground black pepper to taste


  1. Heat coconut oil in a large skillet over medium-high heat. 
  2. Once oil is melted, add sweet potato, red onion, and garlic. 
  3. Stir regularly for about 8 minutes (or until sweet potato starts to soften). 
  4. Turn heat down to medium, pour whisked eggs into the pan, and stir until cooked through (about 3-5 minute). 
  5. Season with salt and pepper and serve!
Nutrition Info: 
380 Calories, 23 g Protein, 640 mg Cholesterol, 18 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 3 g Fiber, 23 g Total fat (11 g sat), 647 mg Sodium, ★★★★★ Vitamin A, Vitamin B2 (riboflavin), Vitamin B12, Phosphorus, ★★★ Vitamin B6, ★★ Vitamin D, Folate, Iron, Zinc, Vitamin B1 (thiamine), Vitamin E, Magnesium, Potassium

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Leanne Ely

Leanne Ely is a New York Times bestselling author and the creator of the original menu planning website Saving Dinner, now online for over 20 years.

A nutritionist since 1993, Leanne cares deeply for her audience. Through her own personal journey, she has taken herself out of the kitchen and into her audience’s daily lives to encourage them to live their most vibrant lives, heart, mind, body, and soul.