Sweet Potatoes And Eggs Recipes

Steps:

• Heat oven to 350 degrees. Melt 2 tablespoons coconut oil in a small saucepan over low heat or in the microwave. In a large bowl, toss together sweet potatoes, melted coconut oil, salt, spice mix, smoked paprika, cumin, black pepper and thyme.
• Spread the potatoes in an even layer on a large rimmed baking sheet.
• Roast, stirring and flipping the potatoes occasionally, until soft and caramelized, about 1 hour.
• As the potatoes roast, place yogurt in a small bowl. Stir in garlic, a large pinch or two of smoked paprika, and salt and black pepper to taste.
• In a large skillet, add remaining 1 tablespoon of coconut oil over medium-high heat and let it heat up for 20 to 30 seconds. Crack eggs into skillet and season with salt. Cook until the whites have set with crispy edges and the yolks are still runny, about 2 to 3 minutes (or cook the eggs for a few minutes longer for a medium or firm yolk, if you prefer).
• To serve, spoon sweet potatoes onto individual plates and top with yogurt sauce and almonds. Place eggs on top, and sprinkle with paprika and herbs. Serve immediately.

Steps:

• Preheat the oven to 400 degrees F.
• Place the sweet potatoes on a baking sheet, puncture with a fork, and roast until tender but still slightly underdone, about 30 minutes. Remove from the oven and let cool. Peel and cut into 1-inch cubes; set aside.
• In a large skillet, heat the olive oil over medium heat. Add the garlic, onions and peppers and cook until soft, about 5 minutes. Add the diced sweet potatoes and some salt and pepper; continue to cook, stirring occasionally, until the potatoes are cooked through, 10 to 15 minutes. Turn the heat to low and stir in the spinach.
• Melt the butter in a large nonstick skillet over medium-high heat and fry the eggs until the whites are set and the yolks are still runny. Spoon the hash onto four plates and top each serving with a fried egg. Garnish with basil and Parmesan.

Steps:

• Preheat an air fryer to 375 degrees F (188 degrees C). Spray the air fryer basket with cooking spray.
• Combine sweet potato, coconut oil, 1/2 teaspoon cinnamon, and a pinch of salt in a small mixing bowl. Massage the oil and seasonings into the potatoes and transfer to the prepared basket.
• Air-fry until potatoes are tender, about 10 minutes, tossing halfway through to ensure even cooking. The exact amount of time will depend on the size of the cubes. Remove the basket and allow potatoes to cool.
• While the sweet potatoes are cooling, combine eggs, cottage cheese, liquid egg whites, half-and-half, vanilla, sugar substitute, and a pinch of salt in a blender. Blend on high until well-mixed and fluffy, 1 to 2 minutes.
• Spray a 7-compartment silicone egg bite mold with cooking spray. Scoop 1 tablespoon sweet potatoes into each compartment and pour egg mixture over top, leaving a little bit of space for expansion. Cover the mold with aluminum foil.
• Place a trivet into a multi-functional pressure cooker (such as Instant Pot®). Add 1 cup water, and place the egg mold on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes, then release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes more. Unlock and remove the lid.

Steps:

• Preheat the oven to 375ºF.
• Slice each baked sweet potato in half lengthwise and scoop out enough of each inside to make room for an egg. Brush with the oil inside and out.
• Arrange the sweet potatoes in a baking dish and crack an egg into the hollow created in each sweet potato. Sprinkle with the salt, then transfer to the oven. Bake for 8-10 minutes, until the eggs are set to your liking.
• Meanwhile, make a relish by combining the parsley, cilantro, capers, raisins, shallot, and lemon juice in a small bowl. Taste and add vinegar a little at a time until just tangy enough for your taste buds.
• Serve each egg boat topped with relish.

Steps:

• Smash up the avocado with a fork, leaving some pieces chunky, then add the lime juice and season to taste.
• Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and cook for 2 mins, then stir in the sweet potato. Season and press the potato into the pan with the back of a wooden spoon. Cook for 10-15 mins, stirring occasionally, until the potato is softened and crisping at the edges.
• Make two spaces in the pan, crack in the eggs and cook for 2-3 mins until the whites are just set and the yolks runny. Dollop on the avocado and drizzle with sriracha to serve.

Steps:

• Preheat the oven to 350 degrees F, then spray a 10-inch glass pie dish with a cooking spray.
• In a microwaveable container, cook the sweet potato in the microwave on high for 3-4 minutes or until cooked.
• In a large bowl, whisk together the eggs, then add the sweet potato.
• Fold in the green onions, the 2 cheeses, Worcestershire sauce & parsley, before adding the salt & lemon pepper.
• Pour the mixture into the prepared dish, then sprinkle with bacon.
• Bake 30-35 minutes or until done.