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Breakfast Sweet Potato
Ben Carraoli

Breakfast Sweet Potato

I tried something different with my breakfast today, and it completely blew me away—Breakfast Sweet Potato! It’s a warm, nourishing meal that combines sweet, creamy, and savory in every bite.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 2
Course: Breakfast
Calories: 320
Ingredients Method

Ingredients
  

  • 2 medium sweet potatoes – They’re naturally sweet rich in fiber, and roast up perfectly soft.
  • 2 large eggs – Choose fresh free-range eggs for the best flavor and texture.
  • 1 ripe avocado sliced – Adds creamy texture and healthy fats.
  • 1 tablespoon olive oil – Helps crisp up the skin while roasting.
  • Salt and pepper – A must for seasoning the potatoes and eggs.
  • 1 teaspoon paprika – Brings a smoky slightly spicy flavor.
  • 1 teaspoon ground cumin – Adds earthiness and warmth.
  • Fresh parsley or cilantro – Adds color and freshness to the dish.
  • Hot sauce optional – Perfect for a spicy kick if you like heat.

Method
 

  1. First, preheat your oven to 400°F (200°C). While it heats, wash and scrub the sweet potatoes well. I always pierce them a few times with a fork so they don't burst while roasting. Rub them with olive oil, then sprinkle salt and pepper for flavor.
  2. Place them on a baking sheet and roast them for about 40 to 45 minutes. When a fork slides through easily, they’re done.
  3. While the sweet potatoes are baking, prepare your eggs. I usually fry mine sunny-side up, but scrambled or poached works great too. Just heat a nonstick pan over medium heat, crack the eggs in, and cook them how you like. Keep it simple—no need for added fuss.
  4. Slice your avocado while the eggs are cooking. Have your cumin and paprika ready to sprinkle on top. You can also chop your parsley or cilantro now, so everything is ready when it’s time to plate.
  5. Once the sweet potatoes are out of the oven, cut them open lengthwise. Use a fork to fluff the insides and make space for the toppings. Place your eggs right on top of each sweet potato.
  6. Add sliced avocado over the eggs. Sprinkle the paprika and cumin evenly over everything. Finish with chopped herbs and a drizzle of hot sauce if you're feeling bold.