This sweet potato skillet is loaded up with all your favorite goodies just like a pepperoni pizza! Pan-fried sweet potatoes with peppers, onions, mushrooms, pepperoni and pizza sauce make this paleo, gluten-free, dairy-free skillet meal quick, easy, and absolutely delicious!
As you all know I love (and LUST AFTER) a good sweet potato skillet. Can’t and won’t live without them, like, at least once per day 🙂
When I sneak-peaked this recipe on Instagram about a week ago, I got so many messages requesting the recipe ASAP – I’ll take that as a sign that a.) you love your skillet meals as much as I do and b.) pepperoni pizza will forever rule the world.
Anyway, I empathize with the pepperoni pizza love, too. If it’s that good on its own, you know darn-well it’s going to be way too good in sweet potato skillet form!
This actually isn’t my first pizza-themed skillet, (this butternut squash one is awesome!) and definitely not the first time I paired sweet potatoes with pizza toppings! (have you tried these twice baked sausage pizza sweet potatoes?)
I mean, I’ve even done sausage pizza egg muffins – there really is no limit when you want things to taste just like pizza, trust me.
So of course, I knew you guys would be on board with me for this one. We have a skillet loaded up like your favorite pizza but BETTER, because it’s way healthier and actually a whole lot more filling in a good-for-you sort of way.
Let’s talk “toppings” now. I went completely wild with the pepperoni, chopping some of it to cook with the sweet potato filling and then leaving some in slices to top the whole thing off.
Along with the sweet potatoes and pepperoni, we have mushrooms, onions, garlic, peppers, and pizza sauce, of course! I used Cucina Antica pizza sauce (not sponsored, just loving this sauce!) for this which is super tasty and contains no added sugar – a must for me when choosing a pizza sauce.
I know this probably sounds too good to be true – and actually, it gets better! The entire meal is cooked in a skillet and is ready in just 25 minutes – prep time included. Plus, it’s perfect to reheat leftovers or lunch the next day – I told you this sweet potato skillet is perfect in every way.
This recipe also happens to be really versatile and perfect for subbing in your favorite veggies!
If my picks aren’t your favorites (or you just want MORE!) – you can totally add olives, spinach, broccoli, or whatever your pizza-loving heart desires.
I hope you’re ready for a pizza party in your skillet! You’re going to love this one, I just know it – let’s get started!
Pepperoni Pizza Sweet Potato Skillet {Paleo, GF, DF}
Pepperoni Pizza Sweet Potato Skillet {Paleo, GF, DF}
Ingredients
- 4 oz pepperoni uncured
- 2 sweet potatoes small/med chopped into 1/2” pieces (about 3 cups worth)
- 2 Tbsp coconut oil or olive oil
- Sea salt and black pepper
- 1 red bell pepper large, chopped
- 1 1/4 cup mushrooms sliced - I used small white button mushrooms
- 3-4 cloves garlic minced
- 1 1/2 tsp Italian seasoning
- 1/2 tsp onion powder
- 1 1/2 cups marinara sauce or pizza sauce
- 3 Tbsp nutritional yeast for a cheesy flavor*
- Crushed red pepper for extra spice optional
- Fresh herbs for garnish basil or parsley
Instructions
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Divide pepperoni in half and chop one half, leave the other half in thin circles.
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Heat a large non-stick heavy skillet over med-high heat. You’ll need a lid for this recipe as well.
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Add the coconut or olive oil to the skillet, then add the chopped sweet potatoes, sea salt and pepper. Stir to coat with oil and cook uncovered for about 2 minutes, or until they begin to turn golden.
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Cover the skillet and continue to cook potatoes for 2 more minutes. Uncover, stir, and repeat if necessary until potatoes are golden brown.
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Add in the peppers, mushrooms and garlic, stir. Add the chopped pepperoni, Italian seasoning and onion powder and continue to cook/stir until veggies are soft.
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Meanwhile, stir the nutritional yeast into the marinara or pizza sauce. Once veggies are softened, pour this mixture over veggies evenly and stir to combine. Lower the heat to a simmer, and place the remaining pepperoni over the top as if you were topping a pizza.
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Cover skillet and allow to simmer until heated through and bubbly - a couple of minutes. Serve immediately and enjoy!
Recipe Notes
*This is only for flavor and optional, nutrition is calculated with the nutritional yeast included
Nutrition
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Want More Paleo and Whole30 Skillet Meals? Try One of These!
Butternut Chorizo Pizza Skillet with Baked Eggs
Sweet Potato Hash with Sausage and Eggs
Sweet Potato Hash with Bacon and Kale
Sausage Pizza Twice Baked Sweet Potatoes
Butternut Squash Hash with Apples and Bacon
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Made this last night and everyone loved it! Added a little crumbled spicy ground beef I had on hand on top with the pepperoni – delish! Another winner 🙂
Sounds great, thrilled you enjoyed it!
Made this for supper tonight;delicious and so easy to throw together! I topped part of mine with WholeSisters Dump Ranch! ?
WOW this tastes even better than I expected it too. The nutritional yeast adds great flavor! I added a little chopped onion and I think that boosted the flavor too. Easy and quick to make, I will definitely be making this again!
I was craving pizza so badly and this recipe totally hit the spot! Definitely will be making this again and again.