Good morning! Hope you’re having a great week. Over here at the house we’re getting ready for Boone’s operation. Since he won’t be able to do much jumping to the couch or our bed, his favorite places to nap, Ryan and I are getting everything ready for him. We bought a gate to keep him out of the living room, and we also bought him an orthopedic pet bed. He’ll pretty much have a better bed than we do at the moment. As if we don’t spoil him enough, we set up the empty room in our house with a rug, a comforter and a bunch of pillows. He should be alright.
Today, I’m sharing with you another recipe. this time it’s breakfast. I’m a breakfast fanatic and have to eat something every morning. It’s pretty much the first thing I think about when I wake up, and even sometimes the night before (for prepping purposes of course). My go to is usually some sort of egg, toast and meat (bacon, sausage, ham, etc). Every so often I need a change and that’s how this recipe came about. If you make the sweet potatoes before hand, it only comes together in about 5 minutes. Win!
First up, clean and cube sweet potatoes. After cleaning, I cut it in half, then slice, cut into strips and finally cube. It’s the best way to cut up big root vegetables and squashes. One will probably give you about three servings, depending on size and portions.
Toss them with a little bit of olive oil, salt and pepper. About 1 tablespoon should be enough to coat them, but not soak them.
Place in a lined baking sheet, or prepared with cooking spray.
Bake in a 375 degree oven for about an hour or until golden brown. Check them and turn/toss them halfway.
Once done, top with an over easy, or sunny side up, egg.
If desired, add some feta cheese and avocados, or any other toppings that suite your fancy. Enjoy!
If making the potatoes ahead of time, just place them in an airtight container in the fridge. When ready to eat, just microwave portion for about a minute.
I will definitely be making this more often. I mean, who doesn’t love sweet potatoes?