Mmm mmm. If you are looking for a little breakfast inspiration, and you like those bright orange tubers, packed full of vitamin A and beta-carotene, read on. Here are two ideas/recipes for sweet potatoes in the morning.
Casey has a thing for breakfast burritos, so when I had the best breakfast burrito ever down at a little beach cafe outside of Charleston, without him, I kinda felt guilty. Well, last Sunday I recreated it and even improved it, with the addition of sweet potatoes. Should you care to try...
Sweet Potato Breakfast Burrito
adapted from the Lost Dog Cafe, Folly Beach, SC
4-5 sweet potatoes, washed and cut into 1/2 inch cubes (peeled if you like)
1 red pepper, chopped
2 yellow onions, chopped
12 eggs
butter for skillet
shredded Monterey jack cheese
sour cream or Greek yogurt
1 can black beans, rinsed and drained
salsa
tortillas
Toss veggies generously with EVOO. Spread in single layer on baking sheet, sprinkle with salt and freshly ground pepper. Bake at 375 for 20-25 minutes, until tender.
In the meantime, beat eggs (as many as you'll need to feed your hungry mouths) in bowl. Cook in skillet with butter and Monterey jack cheese. Add black beans at end, just to heat a bit.
Place tortilla on plate and spread with layer of sour cream or yogurt, if desired. Fill with eggs, beans, roasted veggies. Top with salsa and/or hot sauce. Roll it up, if you can, and enjoy!
Sweet Potato Hash
from a cycling magazine, many moons ago
2 T. extra virgin olive oil
1 sweet potato, scrubbed and cut into 1/2 inch cubes
1 small red onion, chopped
1 green bell pepper, chopped
Salt and freshly ground pepper
Heat oil in skillet over medium-high heat. Add chopped veggies, season with S&P. Cook, stirring, until the potato begins to brown, ~5 minutes. reduce heat to medium, cover and cook, stirring occasionally, until potatoes are tender to fork, ~10 minutes.
Casey has a thing for breakfast burritos, so when I had the best breakfast burrito ever down at a little beach cafe outside of Charleston, without him, I kinda felt guilty. Well, last Sunday I recreated it and even improved it, with the addition of sweet potatoes. Should you care to try...
Sweet Potato Breakfast Burrito
adapted from the Lost Dog Cafe, Folly Beach, SC
4-5 sweet potatoes, washed and cut into 1/2 inch cubes (peeled if you like)
1 red pepper, chopped
2 yellow onions, chopped
12 eggs
butter for skillet
shredded Monterey jack cheese
sour cream or Greek yogurt
1 can black beans, rinsed and drained
salsa
tortillas
Toss veggies generously with EVOO. Spread in single layer on baking sheet, sprinkle with salt and freshly ground pepper. Bake at 375 for 20-25 minutes, until tender.
In the meantime, beat eggs (as many as you'll need to feed your hungry mouths) in bowl. Cook in skillet with butter and Monterey jack cheese. Add black beans at end, just to heat a bit.
Place tortilla on plate and spread with layer of sour cream or yogurt, if desired. Fill with eggs, beans, roasted veggies. Top with salsa and/or hot sauce. Roll it up, if you can, and enjoy!
Sweet Potato Hash
from a cycling magazine, many moons ago
2 T. extra virgin olive oil
1 sweet potato, scrubbed and cut into 1/2 inch cubes
1 small red onion, chopped
1 green bell pepper, chopped
Salt and freshly ground pepper
Heat oil in skillet over medium-high heat. Add chopped veggies, season with S&P. Cook, stirring, until the potato begins to brown, ~5 minutes. reduce heat to medium, cover and cook, stirring occasionally, until potatoes are tender to fork, ~10 minutes.
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