Sweet Potato Breakfast Bake Recipe By Tasty

SWEET POTATO BREAKFAST BOATS RECIPE BY TASTY

Steps:

• Use a fork to pierce holes all over the sweet potatoes.
• Preheat oven to 400°F (200°C).
• Microwave the potatoes for 7 minutes until they have softened significantly.
• Slice the potatoes in half and use a spoon to scrape out the inner flesh, making sure to leave at least a ¼-inch (6 mm) thick border on each side, saving the scooped out potato parts to use for side dishes.
• Transfer the potatoes to a parchment paper-lined baking sheet.
• Fill each of the potatoes with 1 egg and an assortment of fillings for whatever flavor combinations you'd like. Season each potatoes with salt and pepper.
• Bake for 8-12 minutes, until the egg has cooked to preferred doneness.
• Top the potatoes and side dishes with your choice of topping and garnishes and serve.
• Enjoy!

SWEET POTATO BREAKFAST BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Using a mandolin, slice the sweet potatoes lengthwise into about 3-millimeter thick slices.
• In a large bowl, combine the sliced sweet potatoes, oil, 1 teaspoon of salt, and 1 teaspoon pepper. Toss until well coated.
• Lay out sweet potato slices on a baking sheet and bake for 10 minutes, until the edges start to crisp.
• In a large bowl, combine the eggs, tomatoes, green onions, bell pepper, garlic powder, remaining teaspoon of salt, remaining teaspoon of pepper, and the milk. Whisk well.
• Remove sweet potatoes from the oven and reduce the oven temperature to 400°F (200°C) .
• Grease a 9 x 5-inch (23 x 13 cm) loaf pan. Line the sides and base of the pan with sweet potato slices, overlapping slightly.
• Layer half of the ham slices over the sweet potato, then add the spinach, another layer of sweet potato, the egg mixture, the rest of the ham, and the rest of the sweet potato slices.
• Fold the outside sweet potato slices over the loaf.
• Bake for 30 minutes.
• Invert the loaf onto a serving plate, then slice and serve.
• Enjoy!

HEALTHY SWEET POTATO AND BACON BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
• Cook bacon in a skillet on medium heat until golden brown, about 8 minutes. Remove and chop coarsely.
• Cook sweet potato, broccoli, onion, and garlic in the same skillet until onion is translucent, about 5 minutes. Add spinach; season with salt and pepper and cook until wilted, 3 to 5 minutes.
• Beat eggs in a bowl until foamy. Add bacon and spinach mixture and stir well. Pour mixture into the baking dish.
• Bake in the preheated oven until top and sides are golden brown, 35 to 40 minutes.

SWEET POTATO BREAKFAST BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat olive oil in a large skillet over medium heat. Add sweet potato; cover and cook, stirring occasionally, until tender, 8 to 10 minutes. Transfer to a large bowl.
• Cook and stir sausage in the same skillet over medium-high heat until crumbled and browned, about 5 minutes. Add to the sweet potato in the bowl.
• Cook and stir onion and red bell pepper in the same skillet until tender, about 3 minutes. Season with salt and pepper. Add mushrooms and kale; cook until kale softens, about 3 minutes more. Transfer to the bowl.
• Whisk eggs, water, thyme, salt, and pepper together in a small bowl. Stir into the sausage mixture. Pour into a large baking dish.
• Bake in the preheated oven until sweet potato starts to brown, 20 to 25 minutes. Let stand for 5 minutes. Garnish with green onion.

SWEET POTATO BREAKFAST CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• With a mandolin or a sharp knife, carefully cut the sweet potatoes into ¹⁄₁₆-inch (1 mm) thick slices.
• Place the sweet potato slices in a large bowl, add the salt, pepper, paprika, garlic powder, and onion powder, and toss the potatoes until evenly coated.
• Let sit for about 20 minutes, until water releases from the sweet potatoes and the slices are soft and flexible.
• Brush the cups of a 12-cup muffin tin with the olive oil.
• Arrange 5 sweet potato slices around the sides of a muffin cup, overlapping slightly. Place 1 slice on the bottom to create a flower. Repeat with the remaining potato slices. Sprinkle a bit of cheese in the bottom of each cup.
• Bake for 10 minutes until the cheese has melted and the sweet potato slices are tender.
• Remove the potato cups from the oven and reduce the oven temperature to 300°F (150°C).
• Add your desired fillings to the cups. Season with salt and pepper.
• Bake for another 20-25 minutes, or until the eggs are completely cooked and/or the vegetables are tender. Let cool for about 5 minutes.
• Serve warm.
• Enjoy!

SWEET AND SAVORY SWEET POTATO CASSEROLE RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Add the chopped sweet potatoes and 1 tablespoon of salt to a large pot of cold water. Bring to a boil and cook for 15 minutes, or until very tender. Drain and let cool slightly.
• Transfer the sweet potatoes to a large bowl. Add the butter, remaining tablespoon of salt, the milk, and eggs. Mix with an electric hand mixer until the potatoes are mashed and everything is well incorporated.
• Transfer half of the sweet potatoes to another large bowl.
• Make the sweet base: To a bowl, add the brown sugar, cinnamon, nutmeg, and vanilla. Mix well to combine.
• Make the savory base: To the other bowl, add the green onions, garlic, and pepper. Mix well to combine.
• Spread the sweet base in one side of a 9x13-inch (23x33-cm) baking dish. Press the uncooked sweet potato slices against the exposed side of the sweet base as a divider, then spread the savory base in the other side of the pan.
• Make the sweet topping: In a small bowl, combine the butter, brown sugar, flour, and pecans, and mix until crumbly. Sprinkle over the sweet base.
• Make the savory topping: In another small bowl, combine bread crumbs, salt, pepper, bacon bits, and oil, and stir to combine. Sprinkle the crumbs over the savory base.
• Bake the sweet potato casserole for 20-25 minutes, or until golden brown.
• Remove the casserole from oven and top the sweet side with the halved marshmallows, cut-side down.
• Return to the oven and broil on high for 1-2 minutes, or until the marshmallows are golden brown and toasted.
• Remove the casserole from the oven and sprinkle the savory side with green onions.
• Serve warm.
• Enjoy!

SWEET POTATO BREAKFAST CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Place sausage in a large skillet and pour in about 1/4 inch of water; cook sausage over medium heat until water evaporates and sausages are evenly browned, 10 to 15 minutes. Crumble cooked sausages into a bowl.
• Mix sweet potatoes and butter together in a bowl; evenly spread into the bottom of the prepared 9x13-inch dish.
• Stir Cheddar-mozzarella cheese blend, onion, spinach, cottage cheese, eggs, and crumbled sausage together in a large bowl; spoon over sweet potato layer.
• Bake casserole in the preheated oven until a toothpick inserted in the center comes out clean and eggs are set, about 1 hour. Cool 5 minutes before serving.

BAKED BREAKFAST POTATOES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Grease a large nonstick baking dish.
• Combine potatoes, bell peppers, onion, basil, and garlic in a large mixing bowl. Lightly coat with olive oil. Sprinkle salt, black pepper, and paprika on top and toss to coat. Place in a single layer onto the prepared baking dish.
• Bake in the preheated oven until potatoes are golden brown and soft, 45 minutes to 1 hour. Remove from the oven and mix in Cheddar cheese. Return to the oven and bake for an additional 5 minutes. Serve.