Lately, I’ve been obsessed with sweet potatoes. Not only are they delicious, but they’re also so versatile, easy too cook and loaded with healthy nutrients! I find their flavor much more complex compared to regular potatoes and they make a very tasty and sophisticated side. I typically mash them, adding cottage or ricotta cheese, lemon juice, spices, caramelized onions – you name it!
Today, I’ve tried roasting them on a pan, home fries style and they turned out delicious. Loved them with avocado and sunny side up eggs – try this easy, hearty and balanced meal this weekend!
Ingredients (for 1 serving)
2 small sweet potatoes, peeled and sliced
1/2 and 1/4 tablespoon coconut oil, devided (or any vegetable oil)
2 large eggs
1/2 avocado, sliced
1/2 tablespoon lemon juice
Handful of fresh parsley leaves
Black pepper and salt to taste
1. Heat coconut oil in a small pan on medium, add shallot and sweet potato slices. Season with salt and pepper to taste. Cover the pan and cook stirring occasionally for about 10-15 minutes until the potatoes are completely soft. You may need a few tablespoons of water half way through the process if the vegetables look too dry. I also sprinkle them with a few drops of lemon juice to balance the sweetness.
2. In a separate skillet, heat the remaining vegetable oil and cook the eggs until the desired doneness (is this even a word?!). Season with salt and pepper.
3. Arrange sweet potato fries on a plate, garnish with parsley, lay eggs on top of them and serve immediately with avocado slices.