Best Sweet Potatoes And Eggs Recipes

SMOKY SWEET POTATOES WITH EGGS AND ALMONDS

Steps:

• Heat oven to 350 degrees. Melt 2 tablespoons coconut oil in a small saucepan over low heat or in the microwave. In a large bowl, toss together sweet potatoes, melted coconut oil, salt, spice mix, smoked paprika, cumin, black pepper and thyme.
• Spread the potatoes in an even layer on a large rimmed baking sheet.
• Roast, stirring and flipping the potatoes occasionally, until soft and caramelized, about 1 hour.
• As the potatoes roast, place yogurt in a small bowl. Stir in garlic, a large pinch or two of smoked paprika, and salt and black pepper to taste.
• In a large skillet, add remaining 1 tablespoon of coconut oil over medium-high heat and let it heat up for 20 to 30 seconds. Crack eggs into skillet and season with salt. Cook until the whites have set with crispy edges and the yolks are still runny, about 2 to 3 minutes (or cook the eggs for a few minutes longer for a medium or firm yolk, if you prefer).
• To serve, spoon sweet potatoes onto individual plates and top with yogurt sauce and almonds. Place eggs on top, and sprinkle with paprika and herbs. Serve immediately.

SWEET POTATOES AND EGGS

Steps:

• Preheat the oven to 350 degrees F, then spray a 10-inch glass pie dish with a cooking spray.
• In a microwaveable container, cook the sweet potato in the microwave on high for 3-4 minutes or until cooked.
• In a large bowl, whisk together the eggs, then add the sweet potato.
• Fold in the green onions, the 2 cheeses, Worcestershire sauce & parsley, before adding the salt & lemon pepper.
• Pour the mixture into the prepared dish, then sprinkle with bacon.
• Bake 30-35 minutes or until done.

ROASTED SWEET POTATOES WITH POACHED EGGS AND ROOT VEGETABLES

Steps:

• Preheat oven to 400 degrees F. Rinse the sweet potatoes and cut a few small slivers in the top of each. Place on prepared cookie sheet. Rinse and trim the beets as needed. Place on the other prepared cookie sheet. In the preheated oven, roast the sweet potatoes and the beets until they are cooked through. You will know they are done when a sharp knife can easily pierce them at their thickest point. Cooking time will vary according to the size of the vegetables and their freshness. You can begin checking them about 20 minutes after you place them in the oven. When they are tender, remove them from the oven and set aside until they are cool enough to handle. While the vegetables are roasting, poach the eggs. Add about 2-inches (10 centimeters) of water to a small skillet or pot large enough to hold all 4 eggs. Crack the eggs into a small bowl. Bring the water to a boil, then lower the temperature to a gentle simmer. Gently slip the eggs into the water, one at a time. Cook until the white is set, the eggs have floated to the top of the pan and the yolk is filmed over. This should take about 3 to 5 minutes. Carefully remove the eggs, one at a time, using a slotted spatula. Slip them onto the towel lined plate to allow any excess water to drain off. Set aside. When the sweet potatoes and beets are cool enough to handle, remove their skins, and slice them into thin rounds. To assemble: Place a handful of greens or mesclun mix on 4 dinner plates. Arrange the sweet potatoes and beets decoratively on each plate. Place one poached egg on each prepared plate. Drizzle everything with lemon juice and olive oil. Sprinkle with the grated lemon zest and chopped garlic. Add sea salt and freshly ground black pepper, to taste. Serve at room temperature. Enjoy! Written and owned by Dena Testa Bray. Dena Testa Bray Enterprises, LLC All rights reserved. © Gathering Flavors