Sweet Potato + Egg
Sweet potatoes are one of my favorite foods, and I use it more than any other food. Since this is the case, it seemed suitable for my first recipe on the blog to consist of sweeties. So I bring to you a tasty, hearty breakfast, perfect for any day.
What You Need
1 1/2 Tbsp of salted butter
1 Sweet potato
Note: This recipe is very flexible when it comes to butter alternatives. If you’re one of my dairy-free friends, don’t be scared to use any butter alternative of your choice.
How To Make It
Wash, scrub, and peel your sweet potato. Then cut the potato into bite sized cubes.
Place half of your butter in the pan over medium heat and then add your sweet potatoes. Add pepper.
Cover your sweet potatoes and check on them here and there - I don’t have a specific time for this, but I check on my sweet potatoes each time the sizzling gets louder.
Continue to cook your sweeties on medium until they’re soft, but not completely cooked (they won’t be crispy yet).
Using the spatula, create a circle in the center of the pan by moving the sweet potatoes against the walls of the pan - this is where you’ll crack the egg.
In the center of the pan, add the remaining butter, and crack the egg
Optional: add a small sprinkle of salt onto the yolk of the egg
Cover the pan again until you’ve reached the desired doneness of yolk, and until your sweet potatoes are crispy on the outside, but soft on the inside.
Voilà! Remove your breakfast from the pan, into a bowl, and it is ready to serve.