Northeast Wisconsin
  • Northeast Wisconsin
  • March 2015
Written by 

Twice Baked Breakfast Sweet Potatoes

Servings: 4

Ingredients

  • 2 medium sweet potatoes
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 2 teaspoons olive oil
  • 2 cups fresh spinach
  • Sea salt and black pepper (to taste)
  • 4 small eggs

Directions

  1. Heat oven to 400 degrees. Poke sweet potatoes with a knife a couple times then place directly onto oven rack. Cook for 40-45 minutes until soft. Remove and let cool.
  2. In a large skillet, sauté onion and garlic in olive oil, stirring for about 1 minute. Add spinach and cook for about 5-7 minutes until onion is translucent and spinach is soft.
  3. Once sweet potatoes are cool, cut lengthwise then scoop out the middle of the sweet potato. I used a knife to cut about ¼ inch away from the skin all the way around, then I cut the middle into 3 pieces. This makes it easier to remove the middle without breaking the skin.
  4. Mash sweet potato into skillet. If it is a little undercooked, cover and cook for 10 more minutes.
  5. Stir in salt and pepper. Place sweet potatoes on a parchment-lined baking sheet.
  6. Scoop mash into potato shells then create a large divot for the egg. You will want to make sure the divot is big enough to fit the egg.
  7. Break 1 egg into each divot. Cook for 15 minutes or until yoke is set.
  8. Enjoy!
Kim Stoeger, MS, Clinical Nutritionist

Kimberly Stoeger, MS, is the clinical nutritionist and owner of Nutritional Healing, LLC. Her passion lies in supporting people’s health through evidence-based medicine (risks versus benefits of medications) and healing therapies through nutrition. Kimberly has her masters of science in human nutrition degree, and experience working with clients regarding weight and fatigue issues, sports nutrition, food sensitivities and allergies, and general health concerns such as high blood pressure, high glucose levels, high cholesterol/triglycerides, migraines, thyroid conditions and gut dysfunction. To learn more, call 920-358-5764 or email [email protected]

Website: [email protected]
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