Sometimes life gives you lemons and sometimes you get sweet potatoes. Look how big these are!?!
No. I didn’t grow these. My own sweet potatoes were rather ‘normal’ sized. These whoppers were grown by my folks. There’s something to be said for good dirt, and years of gardening experience. They raised some honkers this past year!
So many that they end up giving some away and I brought these three babies home. Considered baking one…. and serving it to the hubs as a kind of joke…
I may bake one and make sweet potato pie, won’t that be lovely?
Instead…. I decided this morning to use some of the sweet potato and make a breakfast hash. This lets me use up lots of little things I have around…
1. Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. If using parchment paper, lightly spray with non-stick cooking spray. Set aside.
2. In a large mixing bowl, toss sweet potatoes, purple potatoes, Brussels sprouts, red onion, garlic, onion powder, and olive oil until vegetables are well coated. Season with salt and black pepper, to taste.
3. Spread the sweet potato mixture onto the prepared sheet pan in a single layer without overcrowding and roast in pre-heated oven for 8-10 minutes. Stir vegetables and continue roasting another 8-10 minutes, or until sweet potatoes are fork tender.
4. Remove sheet pan from oven and create 6 round, evenly spaced openings among the vegetables. Carefully pour an egg into each opening, keeping the yolk intact. Season with additional salt and pepper, if desired, and return pan to the oven.
5. Bake for 6-8 minutes, or until the egg whites are set and the yolks reach the desired level of doneness. Remove sheet pan from oven and garnish with crushed kale chips or dried herbs of choice, if desired, and serve immediately with the roasted vegetables. Enjoy!