Sweet Potato Nests are one of the easiest breakfasts, and you only need a few ingredients to bring this veggie-packed meal together! Protein and fiber keep you feeling energized and satisfied. These Sweet Potato Nests would make a great dinner if short on time.
What (your ingredients):
1 small sweet potato
1 teaspoon olive oil
Pinch of: salt, garlic powder, paprika, and red pepper flakes
2 handfuls of fresh spinach
How (your directions):
Fill a large pot halfway with water and bring to a boil. Once water is boiling, add egg and set timer for 6.5-7 minutes. Tip: Soft-boiled eggs last 2 days in the refrigerator, so make a few extra eggs and store in the fridge in an airtight container.
Prepare a large bowl filled with cold water and ice, then set aside.
Meanwhile, using a food processor, grate the small sweet potato.
Heat frying pan over medium-high heat with the teaspoon of olive oil. Add grated sweet potato (about 2 cups) to the oil, along with a pinch of salt, garlic powder, paprika, and red pepper flakes.
Stir grated sweet potato consistently for about 5 minutes. Tip: If any grated sweet potato sticks to the pan, add a few tablespoons of water.
Once the egg has finished cooking, add immediately to ice water and allow to cool. Peel the cooled egg.
To serve, add spinach to a plate and top with grated sweet potato. Place peel egg in the center of the sweet potato “nest.” Drizzle with olive oil and sprinkle with salt and pepper, if desired.
Why (the science): Most of a potato’s fiber is found in the skin! Keep the skin on the sweet potato when grating to keep you fuller, longer.