Sweet Potatoes and Eggs
Transform your breakfast or brunch routine with this vibrant and nutrient-packed Sweet Potatoes and Eggs recipe! Perfectly roasted sweet potato cubes, seasoned with smoky paprika and garlic powder, form a hearty base for this dish. Topped with sunny-side-up eggs, creamy slices of avocado, and a sprinkle of fresh green onions, this meal is as satisfying as it is flavorful. Ready in just 35 minutes, this recipe is easy to make and ideal for a wholesome start to your day. Customize with a drizzle of hot sauce for added heat, and enjoy a balanced combination of protein, healthy fats, and fiber. Whether you're meal prepping or seeking a quick, fresh plate, Sweet Potatoes and Eggs is the perfect choice for a healthy and delicious morning!
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 large eggs
- 2 stalks green onions
- 1 medium avocado
- 1 teaspoon hot sauce (optional)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
Peel the sweet potatoes and cut them into small cubes, about 1/2-inch in size for even cooking.
In a large mixing bowl, toss the sweet potato cubes with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
Spread the seasoned sweet potato cubes in a single layer on the prepared baking sheet. Roast in the oven for 20 minutes, flipping halfway through, until they are tender and slightly crispy on the edges.
While the sweet potatoes are roasting, finely chop the green onions and slice the avocado. Set aside for later use.
Once the sweet potatoes are nearly done, heat a non-stick skillet over medium heat. Lightly grease the skillet with a little olive oil or non-stick spray.
Crack the eggs into the skillet and cook them sunny-side up or to your preferred doneness (over-easy or over-hard). Sprinkle a small pinch of salt and pepper on the eggs while cooking.
To assemble, divide the roasted sweet potatoes evenly between two plates. Top each plate with two cooked eggs.
Garnish with chopped green onions and a few slices of avocado. Drizzle with hot sauce if desired.
Serve immediately and enjoy your Sweet Potatoes and Eggs!
Nutrition Facts
Calories |
1031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1747 mg | 76% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 14.4 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 243 mg | 19% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1176 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
