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- 2 medium sweet potatoes - 4 large eggs - 1/2 cup black beans, rinsed and drained - 1/2 avocado, diced - 1/4 cup cherry tomatoes, halved - 1/4 cup shredded cheddar cheese - 2 tablespoons Greek yogurt - 1 tablespoon olive oil - 1 teaspoon cumin - 1/2 teaspoon paprika - Salt and pepper to taste - Fresh cilantro - Additional veggies The heart of loaded breakfast sweet potatoes lies in the ingredients. Sweet potatoes serve as the base. They bring a natural sweetness and a lovely texture. Next, I add eggs, which provide protein. You can cook these any way you like. Black beans add more protein and fiber. Avocado gives creaminess and healthy fats. Cherry tomatoes add a pop of color and freshness. Cheddar cheese melts beautifully over the dish, adding richness. Greek yogurt not only adds creaminess but also a tangy flavor. For spices, cumin and paprika bring warmth and depth. Salt and pepper enhance all the other flavors. Feel free to adjust these to suit your taste. If you want to add more color and flavor, consider cilantro or other veggies on top. Each ingredient plays a key role in making this dish vibrant and filling. {{ingredient_image_1}} Preheating the Oven First, set your oven to 400°F (200°C). This heat will make the sweet potatoes soft and sweet. Washing and Pricking Sweet Potatoes Next, wash two medium sweet potatoes under cool water. Dry them with a towel. Use a fork to prick each potato all over. This lets steam escape while they bake. Rub a little olive oil on each potato and sprinkle salt for flavor. Baking Instructions Place the sweet potatoes directly on the oven rack or on a baking sheet. Bake them for 45-50 minutes. Check if they are soft by poking with a fork. When done, take them out and let them cool for a few minutes. Mixing Black Beans with Spices In a small bowl, mix 1/2 cup of rinsed black beans with 1 teaspoon of cumin, 1/2 teaspoon of paprika, and salt and pepper to taste. This will add flavor and protein to your dish. Cooking Eggs to Preference In a non-stick skillet over medium heat, crack four large eggs. Cook them how you like: sunny-side up, scrambled, or however you enjoy them. Add a pinch of salt and pepper for taste. Fluffing Sweet Potatoes Once the sweet potatoes are cool, slice each in half lengthwise. Use a fork to fluff the insides gently. This makes them light and ready for toppings. Layering Toppings On each sweet potato half, add the black bean mixture. Top with the cooked eggs, diced avocado, halved cherry tomatoes, and a sprinkle of shredded cheddar cheese. Final Garnishes To finish, drizzle some Greek yogurt on top of each potato. Add fresh cilantro for a bright touch. Serve these loaded breakfast sweet potatoes on a colorful plate for a delightful morning meal. To bake sweet potatoes just right, you need the right time and temperature. Preheat your oven to 400°F (200°C). This heat helps the sweet potatoes cook evenly. Bake them for 45-50 minutes. Check for tenderness by poking them with a fork. When they feel soft, they are ready. To ensure even cooking, wash and dry the sweet potatoes well. Prick them all over with a fork. This helps steam escape while baking. Lightly rub them with olive oil and sprinkle with salt. This adds flavor and helps the skin crisp up. You can cook eggs in many ways. For this dish, I like sunny-side up or scrambled eggs. Sunny-side up eggs have a runny yolk that adds creaminess. Scrambled eggs are fluffy and mix well with the other toppings. Season your eggs with salt and pepper. You can also add spices like cumin or paprika for extra flavor. Just a pinch elevates the taste. Fresh herbs really boost the flavor of your sweet potatoes. I love using cilantro. It adds freshness and a pop of color. You can sprinkle some on top before serving. For plating, choose a colorful plate. Place the sweet potatoes slightly off-center. This makes the dish look more inviting. Add a sprig of cilantro on top for a beautiful touch. Enjoy your tasty creation! Pro Tips Choose the Right Sweet Potatoes: Opt for medium-sized sweet potatoes for even cooking and a perfect balance of sweetness. Perfectly Cooked Eggs: For the best texture, consider cooking your eggs just until the whites are set but the yolks remain runny. Customize Your Toppings: Feel free to add other toppings like salsa, hot sauce, or crumbled feta for an extra flavor boost. Meal Prep Friendly: Bake extra sweet potatoes in advance to use throughout the week for quick breakfasts or lunches. {{image_2}} You can easily make loaded breakfast sweet potatoes vegetarian. Start by adding more veggies. Spinach, bell peppers, or zucchini work well. These ingredients add color and nutrition. You can also use plant-based egg alternatives. Products like tofu or chickpea flour are great choices. They mimic egg texture and add protein. For a spicy twist, add jalapeños or hot sauce. This gives your sweet potatoes a kick! You can also create a southwest-inspired version. Use toppings like corn, black olives, and salsa. These ingredients bring bold flavors and vibrant colors. If you need gluten-free options, all the ingredients here are safe. Just check your toppings. Some sauces may contain gluten. For low-carb choices, skip the black beans or cheese. Instead, focus on veggies like mushrooms or spinach. This keeps the dish healthy and delicious. After making loaded breakfast sweet potatoes, let them cool. Store leftovers in an airtight container. This helps keep them fresh. They will last for about 3 to 5 days in the fridge. If you want to keep them longer, consider freezing. You can reheat loaded breakfast sweet potatoes in two ways: microwave or oven. - Microwave: Place the sweet potato on a microwave-safe plate. Heat for 1 to 2 minutes until warm. Check that it heats evenly. - Oven: Preheat your oven to 350°F (175°C). Wrap the sweet potato in foil. Heat for about 15-20 minutes. This method keeps the skin nice and crispy. To make mornings easier, prepare loaded breakfast sweet potatoes ahead of time. Bake the sweet potatoes and let them cool. Store them in the fridge. You can also pre-cook black beans and eggs. In the morning, just assemble and heat. This saves time and lets you enjoy a tasty breakfast! Loaded breakfast sweet potatoes last about 3 to 5 days in the fridge. Store them in an airtight container. This keeps them fresh and tasty. Reheat them in the microwave or oven. Just make sure they are heated all the way through. Yes, you can use other potatoes if you want. Regular potatoes or even Yukon Golds work well. They may not have the same sweetness but will still taste great. Just remember, cooking time may change based on the type of potato. You can mix up the toppings for fun. Here are some quick ideas: - Sliced green onions - Crumbled feta cheese - Salsa or hot sauce - Cooked spinach or kale - Hummus for a creamy touch These can add new flavors and textures to your dish. Yes, these sweet potatoes are great for meal prep. You can bake them in advance and store them. Just add toppings when you are ready to eat. This makes busy mornings much easier and keeps you on track with your meals. To make loaded breakfast sweet potatoes vegan, swap out the eggs and cheese. Use tofu or chickpeas for protein. You can also use vegan cheese or skip it altogether. Greek yogurt can be replaced with vegan yogurt for creaminess. Yes, you can freeze them. Bake the sweet potatoes and let them cool. Store them in freezer-safe bags. Just remember to separate the toppings. When you are ready to eat, thaw and reheat them in the oven or microwave for the best taste. You now know how to create loaded breakfast sweet potatoes. We covered key ingredients, steps, and tips. Using sweet potatoes, eggs, and black beans makes a nutritious dish. You can vary toppings for fun flavors and dietary needs. Remember to store leftovers right and reheat carefully. Enjoy this meal for breakfast or any time. It's easy, healthy, and sure to please. Now you can impress others with this tasty recipe!

Loaded Breakfast Sweet Potatoes

A delicious and nutritious breakfast featuring baked sweet potatoes topped with eggs, black beans, avocado, and more.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • 2 medium sweet potatoes
  • 4 large eggs
  • 0.5 cup black beans, rinsed and drained
  • 0.5 avocado diced
  • 0.25 cup cherry tomatoes, halved
  • 0.25 cup shredded cheddar cheese
  • 2 tablespoons Greek yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 0.5 teaspoon paprika
  • to taste salt and pepper
  • for garnish fresh cilantro

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Wash and dry the sweet potatoes. Prick them all over with a fork, then rub them lightly with olive oil and sprinkle with salt.
  • Place the sweet potatoes directly on the oven rack or on a baking sheet. Bake for 45-50 minutes, or until soft and tender.
  • In a small bowl, combine black beans, cumin, paprika, salt, and pepper to taste. Set aside.
  • In a non-stick skillet over medium heat, cook the eggs to your liking (sunny-side up, scrambled, etc.) and season them with a pinch of salt and pepper.
  • Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes. Slice each potato in half lengthwise.
  • Using a fork, gently fluff the insides of each half. Top each sweet potato with the black bean mixture, followed by the eggs, diced avocado, cherry tomatoes, and shredded cheddar cheese.
  • Drizzle Greek yogurt over the top and garnish with fresh cilantro.

Notes

Serve on a colorful plate, placing the sweet potatoes slightly off-center. Add a sprig of cilantro on top for a pop of color and freshness.
Keyword breakfast, healthy, sweet potatoes