Sweet Potato & Egg Scramble

Sweet Potato and Egg Scramble l wanderingroot.com

I have debated for quite some time if I wanted to share this dish with you guys.  I have debated because I don't really view it as much of a recipe but more of quick throw together meal.  I decided I had to share it though because I really love this meal and go to it quite frequently.  I typically like this for lunch, paired with a simple salad.  It is super quick to make if you bake the sweet potato ahead of time and just store it in the fridge until you are ready to use it.  It reheats quickly in the oven and tastes wonderful at any time. I typically cook it up one day, use half of the sweet potato that day, then the other half later in the week.

Sweet Potato and Egg Scramble l wanderingroot.com

It really is a tasty meal that melts in your mouth.  With the eggs I highly suggest getting them locally if possible.  A majority of the time I am able to get mine from my Mom {thanks Mom!}.  At those times that I can't get local eggs I can really tell the difference.  After eating good quality eggs it actually makes it hard to eat store bought eggs, even the good quality store eggs.  They just are not as good.  So go seek out those local eggs!

I also suggest soft scrambling your eggs.  This method makes the eggs just melt in your mouth. They are so delicious, especially when combined with the sweet potato.  Also, do not skip the pink himalayan sea salt.  It is so good and the health benefits are an added bonus!

Sweet Potato and Egg Scramble l wanderingroot.com
Sweet Potato and Egg Scramble l wanderingroot.com

Print!

Sweet Potato and Egg Scramble

Serves: 2

Ingredients:

  • 1 large sweet potato
  • 4 large free range eggs
  • 1/4 c coconut milk
  • butter
  • pink himalayan sea salt
  • salsa

Directions:

  1. Preheat oven to 400˚F.  
  2. Scrub sweet potato and pierce with a fork.  Cook for 40-45 minutes or until a fork easily pierces it.
  3. In a medium bowl combine the eggs and coconut milk.  Add to skillet over medium-low heat.  Cook, stirring frequently to prevent uneven cooking.  When eggs are softly scrambled {still slightly moist, not dry}, remove from heat.
  4. Remove the peel from the sweet potato.  Divide it in half, dividing each half between 2 plates.  Add a little butter on top of each half.
  5. Divide the eggs between each plate, placing them on top of the sweet potato.  
  6. Sprinkle with pink himalayan sea salt.
  7. Top with salsa.  
  8. Enjoy!