I’m typically not a fan of sweet potatoes. I have flashbacks of the “Thanksgiving Yams” that created flavor and texture issues for me as a 10-year-old. As an adult, I’m finding that I like them more and more. There’s a soul food place near our house and their sweet potato fries will make you never want to eat a regular potato again.
The first time I saw this recipe, the cook used a toaster. I find a toaster oven works a little better, but it isn’t a deal breaker.
Ingredients for a 1-2 servings
1 sweet potato
1 medium to large ripe avocado
1 lime or lime juice
Salt and pepper
- Fill a medium saucepan between 1/2 and 3/4 with water. Add a dash of vinegar. bring to a simmer.
- Make sure your sweet potato is clean. Make thin slices the length of the sweet potato. You can use a mandolin or a knife. If you are using a knife, slice a small chunk off the bottom of the potato to anchor it to your cutting board.
- Put the slices in the toaster oven and toast for 3-5 minutes. You may need to run them through two or three cycles to soften them up.
- Halve the avocado, remove the pit and then use a spoon to scrape out the flesh. Mix in all or part of a finely diced shallot, a small bunch of chopped cilantro and a little lime juice. Mash together in a bowl. Depending on how generous you want to be with this spread, you should be able to stretch it for two servings. The sweet potato should yield enough slices for you to make a second one.
- Take a spoon and gently spin your simmering water. Add the eggs one-by-one to the water. I find it is easer to first crack them into separate glasses or small prep bowls. This makes it easier to slip them in the water and it helps the whites swirl around the yolk. Cook for three minutes. Remove and drain on paper towel.
- Stack sweet potato slice, avocado mash and then top each slice with an egg. Season with salt and pepper.
- This makes a great veggie meal. You could also add in a slice or two of bacon between the avocado and the egg if you want to make it meatier.
Recipe inspired by a recipe from My Virgin Kitchen