I love meals disguised as snack foods. They’re just the right portion size, they’re quick to prepare, and they allow for loads of creativity. But they have to be healthy and give me the energy I need, too. As delicious as french fries are for lunch, can you say carb crash?
This recipe is one of my favorites. It’s versatile — consider this for breakfast, lunch or even dinner. It’s easy and tasty, and it lets me experiment with toppings and condiments depending on my mood. And, for extra feel-good points, it’s vegetarian and gluten-free.
You will enjoy this recipe all year long, but today I was feeling the Christmas music playing from my SiriusXM and opted for green avocados and chives with a dash of red Sriracha for a flavorful kick.
- 2-4 servings
- 2 large, plump sweet potatoes
- 4 eggs
- salt and pepper to taste
- optional toppings: 1/2 avocado, 1 tsp Sriracha, chopped chives
Preheat oven to 400F. Prick sweet potatoes all over before arranging them on a parchment-lined baking sheet. Bake potatoes for 1 hour or until soft. Let cool for about 10 minutes.
Slice each potato in half (lengthwise). Scoop out the middle, leaving about a half-inch wall intact. The insides can be used at a later time.
Crack one egg in to each potato half and season with salt and pepper. Reduce oven temperature to 350F. Place potato halves back on parchment lined baking sheet and bake for 12-16 more minutes, or until egg is at desired level of doneness. If you like your yolks runny, start with 12 minutes.
Finish the sweet potato halves with your choice of toppings and serve immediately.
Variations on toppings:
- Cinnamon and maple syrup
- Salsa and shredded cheese
- Jalapeños and sour cream
- Ketchup and green onions
- Barbecue sauce and caramelized onions