SWEET POTATO BREAKFAST BAKE RECIPE BY TASTY
Here's what you need: large sweet potatoes, olive oil, salt, pepper, eggs, tomato, green onion, bell pepper, garlic powder, milk, cooking spray, ham, spinach
Provided by Katie Aubin
Categories Breakfast
Yield 8 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 185 calories, Carbohydrate 17 grams, Fat 8 grams, Fiber 2 grams, Protein 10 grams, Sugar 6 grams
SWEET POTATO BREAKFAST BARS RECIPE BY TASTY
Here's what you need: mashed sweet potato, almond butter, maple syrup, vanilla extract, rolled oats, cinnamon, ground nutmeg, slivered almond, shredded coconut
Provided by Rachel Gaewski
Categories Breakfast
Yield 9 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (180°C). Line a 9-inch (23 cm) square baking pan with parchment paper.
- In a large bowl, stir together the mashed sweet potatoes, almond butter, maple syrup, and vanilla until well combined. Add the oats, cinnamon, and nutmeg and stir until well combined.
- Transfer the mixture to the baking pan and spread in an even layer with a spatula.
- Bake for 20 minutes. Remove from oven and top with the slivered almonds and shredded coconut, pressing gently into the bars. Bake for another 10 minutes, until the coconut is lightly toasted.
- Let cool for 10 minutes, then slice into 9 bars.
- Enjoy!
Nutrition Facts : Calories 262 calories, Carbohydrate 36 grams, Fat 10 grams, Fiber 5 grams, Protein 7 grams, Sugar 9 grams
SWEET POTATO BREAKFAST BOATS RECIPE BY TASTY
Here's what you need: large sweet potatoes, large eggs, salt, black pepper, spinach, tomato, broccoli floret, shredded cheddar cheese, white onion, red bell pepper, bacon, sriracha sauce, avocado
Provided by Joey Firoben
Categories Breakfast
Yield 4 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 225 calories, Carbohydrate 31 grams, Fat 6 grams, Fiber 5 grams, Protein 11 grams, Sugar 9 grams
SWEET POTATO BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: medium sweet potatoes, salt, pepper, paprika, garlic powder, onion powder, olive oil, shredded cheese blend, small eggs, red bell pepper, small broccoli floret, cherry tomato, shredded cheese blend, red bell pepper, onion, bacon, small eggs, bacon
Provided by Gwenaelle Le Cochennec
Categories Breakfast
Yield 12 breakfast cups
Number Of Ingredients 18
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!
Nutrition Facts : Calories 205 calories, Carbohydrate 16 grams, Fat 11 grams, Fiber 2 grams, Protein 9 grams, Sugar 5 grams
ONE-PAN SWEET POTATO BREAKFAST HASH RECIPE BY TASTY
Here's what you need: sweet potato, olive oil, red onion, garlic, bell peppers, jalapeño, green onions, fresh rosemary, eggs
Provided by Crystal Hatch
Categories Breakfast
Yield 4 servings
Number Of Ingredients 9
Steps:
- Dice the sweet potato
- Heat the olive oil in a large skillet over medium-high heat. Add the diced sweet potato, cover, and cook, stirring occasionally, for about 10 minutes, or until it begins to soften.
- While the sweet potato cooks, dice the red onion and mince the garlic. Add to the skillet.
- Dice and seed the bell peppers and add to the skillet.
- Dice the jalapeño, if using, and add.
- Chop the green onion and rosemary, if using fresh, and add to skillet. Cover and cook for about 5 minutes, or until the sweet potato is tender.
- Create 4 wells in the vegetable mixture, not too close to the edges of the skillet, but far enough apart that they aren't touching. Crack 1 egg into each well. Cover and cook for 3-5 minutes more, or the eggs are cooked to your liking.
- Breakfast is served!
- Enjoy!
Nutrition Facts : Calories 213 calories, Carbohydrate 22 grams, Fat 9 grams, Fiber 3 grams, Protein 10 grams, Sugar 9 grams
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