Breakfast Sweet Potatoes
A nutritious and delightful start to your day, these Breakfast Sweet Potatoes combine sweet potatoes, eggs, spinach, and avocado for a healthy and satisfying meal.
Ingredients
Main Ingredients
- 2 medium sweet potatoes Choose firm sweet potatoes for the best flavor.
- 4 pcs eggs Can be replaced with scrambled tofu for a vegan option.
- 1 cup spinach Sauté until wilted.
- 1 pcs avocado Sliced.
- 1/4 cup feta cheese Can be substituted with goat cheese or omitted.
- 1 tbsp olive oil Used for sautéing the spinach.
- Salt and pepper To taste.
Instructions
Preparation
- Preheat the oven to 400°F and wash the sweet potatoes.
Baking Sweet Potatoes
- Pierce the sweet potatoes with a fork and bake for 45 minutes until tender.
Sautéing and Scrambling
- Sauté the spinach in olive oil until wilted.
- Scramble the eggs with salt and pepper until creamy.
Assembly
- Cut the baked sweet potatoes open and fluff the insides.
- Top with scrambled eggs, sautéed spinach, avocado slices, and feta cheese.
- Season with extra pepper and serve warm.
Notes
Serve warm on a plate or in a bowl. Pair with a side of fruit for a complete breakfast. For added flavor, experiment with spices like paprika or cumin in the eggs. You can prepare the sweet potatoes a day ahead and reheat them in the morning. Leftovers can be stored in an airtight container in the refrigerator for up to three days.