Imagine starting your day with a breakfast so delicious and nutritious that it completely revolutionizes your morning routine. These roasted sweet potatoes aren't just another bland breakfast option – they're a flavor-packed, nutrient-dense meal that will energize your body and tantalize your taste buds. Perfect for health-conscious foodies and busy professionals looking for a quick yet satisfying morning meal, this recipe combines the natural sweetness of sweet potatoes with protein-rich eggs and creamy avocado in a way that will make you forget about boring breakfast choices forever.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 medium sweet potatoes
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
- 2 eggs
- 1 avocado, sliced
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper to prevent sticking.
- Wash the sweet potatoes thoroughly under cool running water. Pat them dry with a clean kitchen towel.
- Cut the sweet potatoes into uniform 1/2-inch cubes to ensure even cooking. Try to keep the pieces approximately the same size.
- Place the sweet potato cubes in a large mixing bowl. Drizzle olive oil over the cubes and season generously with salt and black pepper.
- Toss the sweet potato cubes until they are evenly coated with oil and seasonings.
- Spread the seasoned sweet potato cubes in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
- Roast in the preheated oven for 25-30 minutes, turning them halfway through cooking to ensure even browning and crispy edges.
- While the sweet potatoes are roasting, prepare the eggs. Heat a non-stick skillet over medium heat.
- Crack the eggs into the skillet and cook to your preference - sunny-side up, over-easy, or scrambled.
- Once sweet potatoes are golden and crisp, remove from oven and transfer to serving plates.
- Top the roasted sweet potatoes with the cooked eggs and garnish with fresh sliced avocado.
- Serve immediately while hot, and enjoy your nutritious breakfast.
Tips
- Choose firm, uniform sweet potatoes for consistent cubing and even roasting.
- Use parchment paper to prevent sticking and ensure crispy edges.
- Cut sweet potato cubes into equal sizes (about 1/2-inch) for uniform cooking.
- Don't overcrowd the baking sheet - give cubes space to crisp up.
- Flip sweet potatoes halfway through roasting for golden, crispy results.
- Experiment with seasonings like smoked paprika or garlic powder for extra flavor.
- For meal prep, roast extra sweet potatoes to use in other dishes during the week.
- Use a non-stick skillet for perfectly cooked eggs with minimal oil.
- Serve immediately to enjoy the best texture and temperature.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 12g
Fat: 22g
Saturated Fat: g
Cholesterol: 185mg
