more greens, please

So, there is something you should know about me. I am obsessed with sweet potatoes. When I get asked the question, “If you could only eat one type of food for their rest of you life what would it be?” I always answer, and will keep answering with, sweet potatoes.

Now, for a super quick nutrition lesson. A sweet potato is a great example of a complex carbohydrate. Carbohydrates are classified into two groups: simple and complex. A simple carbohydrate consists of just one or two sugars, while a complex carbohydrate contains three or more sugars.

I bet you’re thinking, “Okay, enough with the science lesson here, what’s the point Katy?” Well, the point is that it is better for your body to consume a complex carbohydrate over a simple one. And this is due to their chemical make up; complex carbohydrates take longer to digest in your body, therefore keeping you fuller, longer! There are a few other reasons why complex carbs are better than simples ones, which you can continue reading here.

Let’s get to the good stuff…the good stuff being my Sweet Potato Hash and Egg Bake. Insert every emoji that relates to partying, because that’s what your mouth will be doing when eating this recipe. Oh, and the sweet potato emoji, which is most definitely in my “Frequently Used” section. Enjoy!

Sweet Potato Hash and Egg Bake

Servings: 2

Ingredients:

1 large sweet potato

1 tsp paprika

1/2 tsp salt

1/2 tsp ground pepper

1/2 tsp garlic powder

¼ tsp cumin

1/8 tsp cayenne pepper

1 tbsp olive oil

2 eggs

Parmesan cheese, to season

Instructions:

1. Pre-heat your oven to 450 degrees.
2. Wash the sweet potato, and then chop it into ½ inch thick cubes.
3. In a bowl, season it with the dry spices and olive oil. Make sure every piece is well coated.
4. Line a baking sheet with aluminum foil and spread the cubes on to it, in a single layer, and not too closely together (so they bake, not steam).
5. Roast for 25 minutes, flipping them once throughout so they bake evenly.
6. Once the sweet potatoes are done, remove them from the oven. Lower the heat to 425.
7. Transfer the already baked sweet potatoes evenly into two 5”x2” round corning ware ramekins*. Make a small well in each ramekin, and then crack one egg into each. Sprinkle lightly with salt and pepper.
8. *Note: If you do not have two round baking ramekins, don’t worry! You can simply use the same flat baking sheet that you used to roast the sweet potatoes. However, my advice would be to line the baking sheet with a new aluminum foil sheet, and spray it lightly with cooking spray (to ensure the eggs don’t stick…that’d be unfortunate). Then, spread the sweet potatoes evenly into one layer. Create two small wells, and then crack an egg into each. Sprinkle lightly with salt and pepper.
9. Bake at 425 degrees for 8-10 minutes. Test the egg by piercing them with a fork; the white part should be cooked through, and the yolk still a bit runny.
10. Serve immediately, and feel free to sprinkle with some fresh grated parmesan cheese!