Okay, friend, let’s talk about something near and dear to my heart – and my family’s stomachs! We’re diving headfirst into the wonderful world of the Breakfast Sweet Potato. Now, I know what you might be thinking: sweet potatoes for breakfast? Trust me, I was skeptical too at first. But let me tell you a little story.

I remember one particularly chaotic morning. My usual breakfast routine went completely out the window. I was scrambling to get everyone ready and staring into a nearly bare fridge. All I had was a lone sweet potato rolling around in the crisper drawer, some eggs, and a desperate need for something – anything – to feed the hungry hordes. That’s when I thought, “Why not?”. I roasted that Breakfast Sweet Potato up with some spices and topped it with a fried egg. The result? A surprisingly delicious and satisfying meal that got rave reviews, even from my pickiest eater. And just like that, a new family favorite was born.

Before that “aha!” moment, I had tried some other weird combinations. I thought about blending it, but sweet potato smoothies are something you should be prepared for.

What started as a desperate attempt to get food on the table has become a staple in our house. The Breakfast Sweet Potato is now my go-to for busy mornings because it’s quick, easy, and packed with nutrients. I love it because it’s so versatile. You can dress it up or down, depending on what you have on hand. Plus, it’s a fantastic way to sneak some extra veggies into the day, which is always a win in my book. I was so surprised about the sweet potato for breakfast benefits too!

Honestly, this recipe has saved me on more mornings than I can count. It’s a testament to the fact that sometimes the best dishes are born out of necessity. Don’t be afraid to experiment with whatever you have in your pantry. This Breakfast Sweet Potato is a blank canvas waiting for your personal touch. I cannot wait to share this Breakfast Sweet Potato recipe and my tips with you!

So, pull up a chair, grab a cup of coffee, and let’s get cooking. You might just find your new favorite sweet potato morning meal!

INGREDIENTS:

Here’s what you’ll need to whip up this delicious and nutritious Breakfast Sweet Potato:

2 medium sweet potatoes, peeled and diced (about 2 cups)
1 tablespoon olive oil (I always use extra virgin for my Breakfast Sweet Potato, adds a nice flavor)
1/2 teaspoon smoked paprika (this gives it a lovely smoky depth)
1/4 teaspoon garlic powder (because everything is better with garlic!)
1/4 teaspoon onion powder
Salt and pepper to taste
4 large eggs
Optional toppings: avocado slices, crumbled bacon, chopped green onions, hot sauce, salsa, or a dollop of Greek yogurt

When making this Breakfast Sweet Potato, you can usually find the best deals on sweet potatoes at your local farmer’s market or grocery store, especially when they’re in season. Buy a few extra and store them in a cool, dark place. They’ll last for weeks!If you are making a sweet potato breakfast bowl you could always mix the cooked ingredients in a bowl with the toppings.

Here’s a Breakfast Sweet Potato trick I learned from my mom: roast a big batch of sweet potatoes on Sunday and keep them in the fridge for quick and easy breakfasts throughout the week. It cuts down on prep time significantly. Roasting a batch of sweet potatoes on Sunday is also a great way to reduce the amount of time you spend cooking during the week. Sweet potatoes can be stored in the fridge for up to 5 days, so you can enjoy them throughout the week.

I also love to use pre-diced sweet potatoes when I’m really short on time. It’s a little more expensive, but it’s worth it on those hectic mornings.

Another cost-saving tip: grow your own herbs! A small pot of green onions or cilantro on your windowsill can make a big difference in the flavor of your dishes and save you money at the grocery store. For storage, keep leftover cooked sweet potatoes in an airtight container in the fridge for up to four days. This is perfect for making a quick healthy sweet potato breakfast later in the week.

HOW TO MAKE – STEP-BY-STEP:

Alright, let’s get down to business and make some Breakfast Sweet Potato magic!

Preheat your oven to 400°F (200°C). This is important to make sure the sweet potatoes cook evenly.
Prepare the sweet potatoes. Peel and dice the sweet potatoes into small, bite-sized pieces. Try to keep them relatively uniform in size so they cook at the same rate. Don’t worry if your Breakfast Sweet Potato isn’t perfectly cut. Uniform sizes will allow the sweet potatoes to cook evenly. This prevents some pieces from being overcooked while others are still hard.
Season the sweet potatoes. In a bowl, toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Make sure the sweet potatoes are evenly coated with the spices. I learned the hard way with this Breakfast Sweet Potato that using too much smoked paprika can make it taste bitter, so start with a little and add more to taste.
Roast the sweet potatoes. Spread the seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper. This will prevent them from sticking. Roast for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized, flipping halfway through. In my kitchen, this Breakfast Sweet Potato usually takes about 22 minutes, but ovens vary, so keep an eye on them.
Fry the eggs. While the sweet potatoes are roasting, fry your eggs in a skillet over medium heat. Cook them to your liking – I prefer mine sunny-side up so the yolk can run over the sweet potatoes. While the Breakfast Sweet Potato is cooking, I usually unload the dishwasher and get the coffee brewing.
Assemble and serve. Once the sweet potatoes are done, divide them between two plates. Top each serving with two fried eggs and your favorite toppings. I love adding avocado slices, a sprinkle of crumbled bacon, and a dollop of Greek yogurt. Your Breakfast Sweet Potato should smell like a warm, smoky, and slightly sweet heaven. The sweet potato breakfast hash is nearly complete!
Enjoy! Dig in and savor the deliciousness of your Breakfast Sweet Potato creation.

Here’s a family-tested shortcut: If you’re short on time, you can microwave the diced sweet potatoes for a few minutes before roasting them. This will soften them up and cut down on the roasting time. The kids really enjoy the healthy sweet potato breakfast and knowing they can have it quickly.

SERVING:

Okay, so now you’ve got this beautiful Breakfast Sweet Potato ready to go. The question is, how do you make it a complete and satisfying meal?

My family loves our Breakfast Sweet Potato when I serve it with a side of crispy bacon or sausage. The salty, savory meat complements the sweetness of the potatoes perfectly. I also like to add a little bit of heat with a drizzle of hot sauce or a sprinkle of red pepper flakes.

This Breakfast Sweet Potato is perfect for a weekend brunch with friends or a cozy family breakfast on a chilly morning. It’s also a great option for meal prepping. You can roast a big batch of sweet potatoes and store them in the fridge for quick and easy breakfasts throughout the week.

For presentation, I like to arrange the sweet potatoes in a neat pile on the plate and top them with the fried eggs. Then, I add a few colorful toppings like avocado slices, chopped green onions, and a sprinkle of cilantro. It makes it look so appealing!

If you have extra Breakfast Sweet Potato, you can use it in a variety of ways. Add it to a breakfast burrito, toss it with a salad, or use it as a filling for quesadillas. It’s also delicious mashed with a little butter and cinnamon for a simple side dish. I’ve even pureed it and added it to pancake batter for a boost of nutrients and flavor! Another great idea is a sweet potato breakfast bowl with your favorite toppings.

For seasonal variations, try adding pumpkin pie spice to the sweet potatoes in the fall or a squeeze of lime juice in the summer. I’ve also made a version with roasted Brussels sprouts and cranberries for a festive holiday breakfast. My friends always ask for this Breakfast Sweet Potato recipe, especially after I tell them about the sweet potato for breakfast benefits.

FAQs:

Alright, let’s tackle some of the most common questions I get about this Breakfast Sweet Potato recipe.

Q: Can I use regular potatoes instead of sweet potatoes?A: You could, but it wouldn’t be the same! Sweet potatoes have a unique sweetness and nutritional value that regular potatoes just don’t offer. The Breakfast Sweet Potato is so much better. However, if you’re really in a pinch, you can substitute them.

Q: How can I make this recipe vegan?A: Easy! Just skip the eggs and bacon. You can add some plant-based protein like black beans or tofu scramble. I think the healthy sweet potato breakfast tastes just as good.

Q: My sweet potatoes are always mushy when I roast them. What am I doing wrong?A: You might be overcrowding the pan. Make sure to spread the sweet potatoes in a single layer so they can roast properly. Also, make sure your oven is hot enough. You know what I do when my Breakfast Sweet Potato has too much moisture? I throw them in the air fryer for a few minutes!

Q: Can I make this recipe ahead of time?A: Absolutely! You can roast the sweet potatoes ahead of time and store them in the fridge. Then, just reheat them and fry the eggs when you’re ready to eat. This is a great way to save time on busy mornings.

Q: What other toppings can I add to my Breakfast Sweet Potato?A: The possibilities are endless! Some of my favorites include: crumbled feta cheese, chopped nuts, dried cranberries, a drizzle of maple syrup, or a dollop of sour cream. Get creative and use whatever you have on hand!

Q: How do I store leftover roasted sweet potatoes?A: Store them in an airtight container in the fridge for up to four days.

Q: Can I freeze roasted sweet potatoes?A: Yes, you can! Spread them in a single layer on a baking sheet and freeze them until solid. Then, transfer them to a freezer bag or container. They’ll keep for up to two months. When reheating, you might need to add a little extra oil to prevent them from drying out. When making a sweet potato breakfast hash freezing them is a great option.

My Final Thoughts:

This Breakfast Sweet Potato recipe is more than just a meal to me. It’s a symbol of resourcefulness, creativity, and the joy of sharing good food with the people I love. It’s a reminder that sometimes the best things in life are born out of simple ingredients and a little bit of experimentation.

I hope you’ll give this recipe a try and make it your own. Don’t be afraid to tweak it, add your own personal touches, and create a Breakfast Sweet Potato that reflects your unique tastes and preferences.

My Breakfast Sweet Potato Pro Tips:

Don’t be afraid to experiment with different spices. Cumin, chili powder, and cinnamon are all delicious additions.
Roast your sweet potatoes until they’re slightly caramelized. This will bring out their natural sweetness.
Top your Breakfast Sweet Potato with a variety of colorful toppings. This will make it look more appealing and add extra nutrients.

Some variations that my family have enjoyed is using leftover pulled pork on top with a little bit of BBQ sauce for a savory taste. Another is topping the Breakfast Sweet Potato with some crumbled goat cheese, and a drizzle of honey. It combines salty, sweet and tangy which makes a delicious meal. You can use maple syrup as a topping as well to add sweetness.

My oldest loves the classic version with bacon and avocado, while my youngest prefers hers with a sprinkle of cinnamon and a drizzle of maple syrup. I personally love adding a dollop of Greek yogurt and a sprinkle of hot sauce for a sweet and spicy kick. There are many who enjoy a sweet potato breakfast bowl for an even healthier option.

I hope you have fun with it and create a Breakfast Sweet Potato that your family will love as much as mine does. Happy cooking! And remember, cooking should be an adventure, not a chore. Embrace the process, experiment with flavors, and most importantly, have fun!

I am so excited to share this Breakfast Sweet Potato recipe with you!

Amazing Breakfast Sweet Potato Recipe

Print Recipe

Start your day with a healthy and delicious twist! These amazing breakfast sweet potato recipes offer a variety of sweet and savory options to fuel your morning.

Author: Zoubida
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Varies based on recipe (e.g., 1-4 servings)
Category: Breakfast
Method: Baked
Cuisine: American

Ingredients

Sweet potatoes (various sizes)
Eggs
Avocado
Spinach
Black beans
Sausage or bacon (optional)
Maple syrup
Cinnamon
Nutmeg
Oats
Nuts and seeds
Coconut milk
Chia seeds
Protein powder (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven or prepare cooking surface (skillet, microwave).
Prepare sweet potatoes: bake, microwave, or sauté until tender.
Choose your recipe: loaded baked sweet potato, sweet potato hash, sweet potato smoothie, sweet potato pancakes, etc.
Assemble ingredients according to chosen recipe.
Cook or blend as directed.
Garnish and serve immediately.
Enjoy a healthy and delicious sweet potato breakfast!

Notes

Experiment with different toppings and spices to customize your sweet potato breakfast to your liking. For a vegan option, omit the eggs and use plant-based protein sources.