Sweet Potato Breakfast
Start your day with a warm and comforting sweet potato breakfast that combines tender roasted sweet potatoes, vibrant bell peppers, and perfectly cooked eggs. This colorful dish not only tantalizes your taste buds but also nourishes your body, making it the ideal choice for busy mornings or leisurely brunches. Customize it with your favorite toppings for a delightful twist on a classic meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Baking and Sautéing
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes (about 500g), peeled and cubed
- 4 large eggs
- 1 cup bell peppers (diced; any color)
- 1 small yellow onion (diced)
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt & pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss sweet potato cubes in 1 tablespoon of olive oil, season with salt, and place them on a baking sheet. Roast for about 25 minutes until tender.
- In a skillet over medium heat, add remaining olive oil and sauté onions until translucent (about 5 minutes). Add diced bell peppers and cook for an additional 5 minutes.
- Stir in roasted sweet potatoes, cumin, paprika, salt, and pepper; mix well.
- In another pan, scramble or fry the eggs as desired; season with salt and pepper.
- Combine sweet potato mixture and cooked eggs; serve hot.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 370mg