Troy's Sweet Potato Breakfast

Macros / Serving Size

Protein 14 g | Fat 25 g | Carbs 28 g

% Calories of Macros / Serving Size

Calories 381 | Protein 14 % | Fat 57 % | Carbs 29 %

Nutrients / Serving Size

Fiber 7 g | Sodium 309 mg | Sat. Fat 6 g

Ingredients (serves 4)

• 3 sweet potatoes
• 2  tbsp. olive oil
• 1  tsp. cumin
• 1  tsp. cinnamon
• 2  tsp. hot sauce
• 1  tbsp. minced garlic
• ½  tsp. black pepper
• 4  eggs
• 1  cup low-sodium chicken broth
• 1  avocado
• ½  cup cheddar cheese
• ½  cup fresh cilantro

Directions

1. Cut up the sweet potatoes into ¾ inch cubes.  In a large skillet over medium heat, warm the olive oil and then add the cubes.  Add 2 tsp. of the chicken broth and the hot sauce and then cook for about 15 minutes, stirring occasionally.  Add the remaining spices and toss.
2. Pour the remaining chicken broth into the pan so there’s at least ½ inch at the bottom.
3. Make 4 wells and crack open the eggs into these holes.
4. Sprinkle the cheese over the top and cover for around 15 minutes so the steam poaches the eggs.
5. Poke the white of the egg to ensure it’s cooked.
6. Consider serving it alongside ¼ of an avocado and a little sprinkle of fresh cilantro.