Sweet potatoes are one of my favorite sources of beta-carotene. Beta carotene has been found to protect eye health, protect against oxidative damage, and reduce the risk of heart disease.

They are also an AMAZING source of fiber and rich with iron, calcium, selenium, B Vitamins, and Vitamin C.

Serves 2

Prep time: 1 hour+

If you’re short on time in the morning, but still want to enjoy this nutritious breakfast, simply bake the sweet potatoes the night before so all you have to do is cook your eggs, stuff and you’re ready to go. You can also cook them in an Instant Pot or even the microwave.

The eggs get a creamy, tangy boost from a bit of sour cream, and the end result are fluffy eggs that are perfect spooned in a velvety sweet potato and topped with salsa.

Ingredients

Potatoes:

• 2 medium sweet potatoes

• 2 tablespoons olive oil

• 1 tablespoon kosher salt

Eggs:

• 6 eggs

• 2 teaspoons sour cream

• 1/2 teaspoon kosher salt

• 1 tablespoon olive oil

• 4 green onions, sliced

To serve, optional:

• Salsa

• Extra sour cream

• Shredded cheese

• Chopped green onions or cilantro

Instructions

• Preheat oven to 400 degrees F.

• Coat the potatoes in the oil and salt. Prick with a sharp knife and lay on a baking sheet. Bake for about an hour, until potatoes are tender.

• To make the eggs, whisk the eggs with the sour cream and salt. Heat a nonstick skillet over medium heat and add the oil and green onions. Cook for about a minute and add the eggs. Scramble with a spatula until cooked through and turn off heat.

• Split the potatoes open and stuff with the scrambled eggs. Top with desired accompaniments.