Breakfast Sweet Potato

Breakfast sweet potato takes me back to the morning I first tried swapping toast for a baked sweet potato because I wanted a healthier and heartier base for my breakfast toppings. I loaded it with scrambled eggs, spinach, and avocado, and the result was a nourishing meal that kept me satisfied for hours.

Since then, this has become one of my favorite breakfast options since it’s naturally sweet, packed with nutrients, and versatile enough to customize with different toppings. It feels indulgent while still being incredibly wholesome.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Sweet potatoes – The hearty base that’s naturally sweet and full of nutrients
• Eggs – Add protein and creaminess when scrambled
• Spinach – Brings a boost of vitamins and freshness
• Avocado – Adds creaminess and healthy fats
• Feta cheese – Adds a tangy, salty contrast to the sweetness
• Olive oil – Helps sauté the spinach and adds richness
• Salt and pepper – Essential for seasoning everything perfectly
• Tools You’ll Need
• Baking sheet – To roast the sweet potatoes evenly
• Fork – To pierce and fluff the sweet potato
• Skillet – For scrambling eggs and sautéing spinach
• Spatula – To stir eggs gently
• Knife – For slicing avocado
• Spoon – For adding toppings easily

Instructions

Step 1

I start by preheating the oven to 400°F and washing the sweet potatoes thoroughly.

Step 2

I pierce the sweet potatoes with a fork, place them on a baking sheet, and roast for about 45 minutes until tender.

Step 3

While they bake, I heat olive oil in a skillet and sauté the spinach until just wilted.

Step 4

In another pan, I scramble the eggs with a pinch of salt and pepper until creamy.

Step 5

Once the sweet potatoes are done, I cut them open lengthwise and fluff the inside with a fork.

Step 6

I top each potato with scrambled eggs, sautéed spinach, sliced avocado, and a sprinkle of feta cheese.

Step 7

I finish with an extra pinch of pepper and serve immediately while warm.

Tips

I sometimes roast several sweet potatoes ahead of time to make this breakfast even quicker. For added flavor, I drizzle a little hot sauce or pesto on top. You can also switch out the feta for goat cheese or cheddar depending on your taste.

Ways to Serve

This dish is perfect as a filling breakfast on its own. I also love serving it as a brunch option with a side of fresh fruit or a smoothie. It even works as a light lunch or dinner when paired with a simple salad.

Frequently Asked Questions

Can I make breakfast sweet potato ahead of time?

Yes, you can roast the sweet potatoes the night before and reheat them in the morning before adding toppings.

Can I use other greens?

Absolutely, kale or arugula work just as well as spinach.

Is this recipe good for meal prep?

Yes, it’s great for meal prep since you can bake multiple sweet potatoes and store them in the fridge for quick assembly.

See You in the Kitchen

I hope you try this breakfast sweet potato because it’s a deliciously wholesome way to start your day with flavor and energy. Share your version and enjoy every bite.

Happy Cooking!

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