When you start your day with superfoods including sweet potatoes, eggs and avocados, you get a power pack of nutrients. These ingredients are rich in protein, vitamins A and C, calcium, potassium, iron, oleic acid, and carotenoids. You’ll also enjoy the sweetness of the potatoes roasted with fresh rosemary and a dollop of extra virgin olive oil. Accompany them with poached eggs and thin slices of fresh avocado and your morning begins with a wholesome start!
Yields: 4 servings | Serving Size: 1/4 of recipe | Calories: 262 | Total Fat: 19 g | Saturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 164 mg | Sodium: 186 mg | Carbohydrates: 17 g | Dietary Fiber: 6 g | Sugars: 3 g | Protein: 8 g | SmartPoints: 9
- 1-1/2 pounds sweet potatoes, peeled and diced
- 4 twigs fresh rosemary, needles only
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 avocado, peeled and sliced
- 4 eggs
- 1 tablespoon vinegar
Preheat oven to 395 degrees F.
In a large baking pan, mix the sweet potatoes, rosemary, extra virgin olive oil, salt and pepper.
In the middle rack of the oven, bake the sweet potatoes for 30 minutes or until they are toasted.
Meanwhile, while baking, bring a medium pot of water to a boil. When the water boils, add the vinegar then poach the eggs between 4 - 6 minutes, depending on how cooked you want them.
Arrange the sweet potatoes, eggs and avocados in the serving plate.
If you liked this recipe, you will love our other fantastic sweet potato recipes:
Have you heard of our SkinnyMs. Recipe Collection e-cookbook? It’s a treasure of 101 most popular fan recipes that we took note of and compiled in one book. Have a look!