Breakfast Sweet Potato

recipe image of sweet potato eggs bacon cheese avocado spinach onion garlic butter cinnamon maple syrup greek yogurt black beans salsa jalapeno arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

C. Motter Cindy

Breakfast Sweet Potato

A delicious and hearty breakfast dish featuring perfectly caramelized sweet potato cubes, savory onions and garlic, and runny-poached eggs. This healthy and versatile recipe takes only 30 minutes to prepare and is perfect for a weekend brunch or a quick weekday breakfast.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 2 servings

Course: Main Course

Cuisine: American

Calories: 410

Ingredients Equipment Method Nutrition Notes

Ingredients

1 large Sweet Potato about 12 ounces, peeled and diced into 1/2 inch cubes
2 tablespoons Olive Oil
1/2 cup Onion diced
2 cloves Garlic minced
1/2 teaspoon Smoked Paprika
1/4 teaspoon Cinnamon optional, but adds warmth
to taste Salt
to taste Black Pepper
2 large Eggs room temperature
1/4 cup Cheddar Cheese shredded
2 tablespoons Fresh Parsley chopped
Optional Toppings avocado slices, Greek yogurt, salsa, jalapeño slices, maple syrup drizzle

Equipment

Large skillet,
Wooden spoon
Mixing bowl
Knife
cutting board,

Method

Preparation

Cooking Process

Finishing & Serving

Nutrition

Calories: 410kcalCarbohydrates: 37gProtein: 19gFat: 24g

Notes

For a vegan version, omit eggs and cheese. Add black beans for protein. For a keto-friendly version, substitute sweet potato with cauliflower. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 2 months (without eggs). Reheat on stovetop or in the oven for best results.

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