Smoky Sweet Potatoes With Eggs and Almonds
Slow roasting sweet potatoes in oil and spices give them a rich flavor and crisp texture on the exterior while they turn velvety within. Don’t be tempted to take them out of the oven early, the crusts harden in the second half of the hour. Adding fried eggs, a smoking yogurt sauce, and crunchy almonds turns this sweet potato dish into a satisfying, meatless meal.
Modified Recipe- Melissa Clark for NYT Cooking
Author: Michelle Hanson
Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.
Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: email@example.com. She will look forward to meeting you!
Heat oven to 350º. Melt 2 T coconut oil in a small saucepan over low heat or in the microwave. In a large bowl, toss together sweet potatoes, melted coconut oil, salt, spice mix, smoked paprika, cumin, black pepper, and thyme.
Spread the sweet potatoes in an even layer on a large rimmed baking sheet.
Roast, stirring and flipping the potatoes occasionally, until soft and caramelized, about 1 hour.
As the potatoes roast, place yogurt in a small bowl. Stir in garlic, a large pinch or two of smoked paprika, and salt and black pepper to taste.
In a large skillet, add remaining 1 tablespoon of coconut oil over medium-high heat and let it heat up for 20 to 30 seconds. Crack eggs into skillet and season with salt. Cook until the whites have set with crispy edges and the yolks are still runny, about 2 to 3 minutes.
To serve, spoon sweet potatoes onto individual plates and top with yogurt sauce and almonds. Place eggs on top, and sprinkle with paprika and herbs such as parsley, mint or cilantro. Serve immediately.