This Loaded Skillet Sweet Potatoes with Tuscan flavors is the perfect one pot meals for any family. The recipe is vegan and healthy, yet, its very filling and hearty. I am always looking for family fresh meals, so, I used all fresh vegetables in this recipe and the Italian herbs bring out their flavors. 

I love my skillet recipes!

I can pack so much in one pot meals which will cook all the ingredients evenly.  One of my all time favorite one pan meals is my Vegan Mexican Gnocchi.  Its a breeze to make and a much quicker clean up process.

There is a special comfort food feeling when devouring a recipe made in a skillet, isn’t it?

Closeup view of a baby sweet potato loaded with roasted veggies resting in a creamy sauce. An unloaded baby sweet potato is in the pan too - Skillet Sweet Potatoes

Nonstick Covered Fry Pan vs Cast Iron Skillet?

So, I made this recipe 3 different times.  The first time, I made it in a casserole dish and put it in the oven to cook by itself.  I wasn’t pleased with the results, so, I decided to make it in a covered fry pan.  It came out really good and I photographed the recipe immediately.  It was all set to be posted, when an idea came to me.  I made it a third time and this time, I used a cast iron skillet.

It was very delicious and the skillet was a time saver.  However, the images didn’t come out too well, so, I ended up using the images of the fry pan.  The skillet allowed me to put the whole pan in the oven and let it cook by itself.  The fry pan allowed me to see the whole cooking process and also made my kitchen have a delicious aroma.

Bottom line is that you can go with the pan you have on hand and it will be delicious either way.

Overhead view of a 12" fry pan with bright vegetables and baby sweet potatoes in a creamy pink sauce - Skillet Sweet Potatoes

These Cast Iron Skillet sweet potatoes are just too irresistible.  I used baby sweet potatoes because they fit better in this skillet and they cook faster.

Plus, they are so cute!

These baby sweet potatoes also make delicious jalapeno appetizers.

Overhead view of a skillet filled with creamy sauce and veggies

The baby sweet potato is loaded with fresh veggies like zucchini, bell peppers, mushrooms and carambola! I had half of a carambola left over after I made some burritos (recipe coming soon) and didn’t want them to go to waste.  So, I cut them into small pieces and added them to this recipe.  If you don’t have them, its ok to skip them in this recipe.

The baby sweet potatoes taste better when you bake them separately.  I used my 5 tips on how to bake the perfect sweet potato to bake them and they turned out to be delicious.  The only difference is to bake them for only 30 minutes since they are the baby sweet potatoes.

Closeup view of a baby sweet potato loaded with roasted veggies resting in a creamy sauce - Skillet Sweet Potatoes

I have a beautiful vegan loaded sweet potato recipe that is equally delicious.  I like it for a light lunch recipe or as a delicious side meal.

What’s your favorite one pot vegan meal?

Related: I have more family fresh meals that you are going to love – “Broccoli Rice Casserole” and “Vegan Mushroom Stroganoff with Pumpkins

So, how do you make skillet sweet potatoes? Here is how I made this easy one pot meal:

Closeup view of a baby sweet potato loaded with roasted veggies resting in a creamy sauce. An unloaded baby sweet potato is in the pan too

Skillet Sweet Potato

Skillet sweet potatoes in a creamy vegan sauce with fresh veggies
Go Ahead, Rate it now!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4 People
Calories 397 kcal


For The Garnish

  • 2 leaves Mint
  • 2 Tbsp Red Onions finely chopped
  • 1 tsp Crushed Black Pepper
  • 1/2 Roma Tomato finely chopped


For the sweet potatoes

  • Preheat oven to 450°
  • Bake the sweet potatoes for 25 minutes (use my 5 tips on baking the best sweet potatoes)
  • Remove from the oven and set aside to cool (keep the skin on)
  • If you are using a cast iron skillet, turn the oven temp to 375°.  Otherwise, turn it off.

For the vegetables

  • While the potatoes are roasting, Chop the mushrooms into thin slices
  • Chop the remaining veggies into small cubes (including the artichoke hearts)
  • Heat a 12″ skillet or fry pan on medium heat for 30 seconds
  • Add the oil and cumin seeds.  Heat for 30 seconds
  • Add the garlic and ginger
  • Add all the veggies to the pan and roast for about 15-20 minutes until the mushrooms are crispy. 
  • Add the Roma tomatoes and tomato sauce
  • Add all the remaining ingredients and mix well
  • Slit the sweet potatoes without cutting them into halves
  • Place the potatoes in the pan and cook for 15 minutes on low heat (or in the oven for 10 minutes, if using a skillet)
  • When the coconut milk starts to bubble, turn off the heat
  • Drizzle some of the cream and veggies on the baby sweet potatoes
  • Garnish the skillet with the onions, chopped mint leaves and crushed black pepper
  • Serve immediately


–  If you want to make this vegetarian, use 1.5 cup of heavy cream instead of coconut milk – For the sake of photos, I used only 4 sweet potatoes in this recipe.  However, you can use up to 8 baby sweet potatoes
Nutrition Facts
Skillet Sweet Potato
Amount Per Serving
Calories 397 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Sodium 2996mg130%
Potassium 1564mg45%
Carbohydrates 57g19%
Fiber 11g46%
Sugar 19g21%
Protein 8g16%
Vitamin A 38910IU778%
Vitamin C 95mg115%
Calcium 126mg13%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 397kcalCarbohydrates: 57gProtein: 8gFat: 15gSaturated Fat: 7gSodium: 2996mgPotassium: 1564mgFiber: 11gSugar: 19gVitamin A: 38910IUVitamin C: 95mgCalcium: 126mgIron: 3.8mg
Keyword baby sweet potato recipes, skillet recipes
Tried this recipe?Let us know how it was!

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