Smoky Sweet Potatoes With Eggs And Almonds Recipes

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SWEET POTATO AND EGG SKILLET



Sweet Potato and Egg Skillet image

I try to incorporate nutritious sweet potatoes in my meals as often as possible, especially with breakfast. This recipe originated with the purpose of feeding my family a healthy, hearty breakfast...and it worked! -Jeanne Larson, Mission Viejo, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons butter
2 medium sweet potatoes, peeled and shredded (about 4 cups)
1 garlic clove, minced
1/2 teaspoon salt, divided
1/8 teaspoon dried thyme
2 cups fresh baby spinach
4 large eggs
1/8 teaspoon coarsely ground pepper

Steps:

  • In a large cast-iron or other heavy skillet, heat the butter over low heat. Add sweet potatoes, garlic, 1/4 teaspoon salt and thyme; cook, covered, until potatoes are almost tender, 4-5 minutes, stirring occasionally. Stir in spinach just until wilted, 2-3 minutes., With the back of a spoon, make 4 wells in potato mixture. Break an egg into each well. Sprinkle eggs with pepper and remaining salt. Cook, covered, on medium-low until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes.

Nutrition Facts : Calories 224 calories, Fat 11g fat (5g saturated fat), Cholesterol 201mg cholesterol, Sodium 433mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

SMOKY SWEET POTATOES WITH EGGS AND ALMONDS



Smoky Sweet Potatoes With Eggs and Almonds image

Slow-roasting sweet potatoes in coconut oil and spices gives them a rich flavor and delicately crisp texture on their exterior while they turn velvety within. Don't be tempted to take them out of the oven early. As Steven D., a reader, wrote in the notes of the recipe upon which this one is based: "The potatoes are soft after a half hour or so, but then the crusts harden in the second half hour, giving them the delicious texture that makes the dish unique." Adding fried eggs, a smoky yogurt sauce and crunchy almonds turns a sweet potato side dish into a satisfying, meatless meal. And if you don't have coconut oil on hand, you can use olive or another cooking oil, though the potatoes won't have the same texture.

Provided by Melissa Clark

Categories     weekday, vegetables, main course

Time 1h15m

Yield 2 to 3 servings

Number Of Ingredients 13

3 tablespoons coconut oil
2 pounds sweet potatoes, peeled or unpeeled, and cut into 1/2-inch chunks
3/4 teaspoon fine sea or table salt, plus more as needed
3/4 teaspoon garam masala, Baharat, curry powder or another spice mix
1/2 teaspoon smoked paprika, plus more as needed
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper, plus more as needed
3 to 5 thyme sprigs
1/2 cup plain Greek yogurt
1 small garlic clove, finely grated, passed through a press or minced
Eggs, for frying, as many as you like
1/2 cup chopped Marcona or salted, roasted almonds
Soft herbs, such as parsley, mint or cilantro, for serving

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.

SMOKY SWEET POTATOES



Smoky Sweet Potatoes image

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Mix 1 cup mayonnaise, 1/4 cup each chopped cilantro and scallions, 1 minced chipotle in adobo, 1 tablespoon lime juice, 1 teaspoon sugar, and salt. Toss with 2 pounds boiled sliced sweet potatoes.

SMOKY SWEET POTATO HASH WITH BAKED EGGS AND MANCHEGO



Smoky Sweet Potato Hash With Baked Eggs and Manchego image

From Melissa Rubel, Food & Wine Magazine. I like the way it uses only a few ingredients and makes the recipe totally vegetarian. Instead of the hot pimenton, you can use crushed red pepper flakes or those new flakes with chipotle peppers. I used sweet paprika (for color only) and a slight pinch of cayenne.

Provided by Manami

Categories     Breakfast

Time 53m

Yield 2-3 serving(s)

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
2 sweet potatoes, peeled, cut into 1/2-inch dice
2 scallions, thinly sliced
1 garlic clove, minced
1 1/2 teaspoons hot pimientos or 1 1/2 teaspoons other hot smoked paprika
kosher salt & freshly ground black pepper
4 large eggs
3 ounces manchego cheese, shredded

Steps:

  • Preheat the oven to 375°F
  • In a large skillet, heat the olive oil.
  • Add the sweet potatoes and cook, stirring occasionally, until browned, about 10 minutes.
  • Add the scallions, garlic and pimentón and cook for 1 minute.
  • Season the hash with salt and pepper and transfer to an 8-inch square baking dish.
  • Bake the hash for 10 minutes, or until the potatoes are tender.
  • Using the back of a spoon, make 4 wells in the hash.
  • Crack an egg into each well, season lightly with salt and pepper and sprinkle the cheese on top.
  • Bake the eggs for 18 minutes, or until the whites are firm and the yolks are still runny.
  • Serve immediately.

Nutrition Facts : Calories 441.5, Fat 29.9, SaturatedFat 6, Cholesterol 372, Sodium 217, Carbohydrate 28.6, Fiber 4.4, Sugar 6.2, Protein 15

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