Oh man, I think it is quite obvious that I have an obsession with sweet potatoes. This was one of my favourite sweet potato recipes, because only was it pretty and delicious, it was a very easy way to get my protein without having to cook any meat. The protein in this recipe mainly comes from the eggs, (particularly the egg whites), and eggs are very good for you! So please eat your eggs in moderation of course, and don’t b afraid to get creative with it 🙂
1 small sweet potato (shredded)
2 organic cage free eggs
1/2 an organic avocado
2 cups fresh organic field greens and herbs (or vegetables of choice)
Spices of choice for egg topping
Preheat oven to 350 degrees F.
Wash and peel sweet potato and shred with a hand grater. You can also use a potato peeler, it will come out like linguini 😀
Separate the grated sweet potato into two portions and place on a non stick lightly greased baking pan.
Make a shallow hole in the middle of the hash to hold the egg. If you feel the base is too thin, you can also layer the bottom of the hash with sliced beets or or zucchini.
Crack eggs and pour slowly into the sweet potato hash.
Place sweet potato has into the oven and bake for 20-25 minutes or until eggs are set.
Serve with side of choice. I had mine with organic field green vegetables, avocado slices,1 lemon slice, and a light drizzle of sriracha sauce. I also sprinkled the top with paprika and black pepper. Yum!