Baked Southwestern Sweet Potatoes
with fried egg / salsa / roasted cumin broccoli
These taco-inspired sweet potatoes are topped with salsa and fried eggs.
Smarts: If you have other taco toppings that you like, feel free to add those. Just set everything out bar-style so that everyone can assemble their own.
Ingredients
- Sweet potatoes, medium - 4 , sliced in half lengthwise
- Cilantro leaves - 1/4 cup
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Eggs - 4
- Butter - 2 Tbsp
- Salsa, any type - for serving
- Broccoli - 1 1/2 lbs , chopped
- Oil, cooking - 2 Tbsp
- Cumin, ground - 2 tsp
- Chili powder - 2 tsp
- Lime juice - 2 tsp
Prep
Make
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Heat oven to 400F / 204C degrees. Set out two sheet pans.
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Rub halved sweet potatoes on all sides with oil (first portion for sweet potatoes). Place potatoes cut-side down on one of the sheet pans. Transfer to oven and roast until potatoes are fork-tender, 25 to 30 minutes.
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Toss broccoli with oil (portion for broccoli), cumin, chili powder, and some salt. Spread out on second sheet pan. Roast until tender, 20 to 25 minutes, shaking the pan halfway through cooking.
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When potatoes and broccoli are nearly done roasting, heat a large nonstick pan with oil (second portion for sweet potatoes) over medium heat. Crack eggs into heated oil. Fry on one side or flip to fry on both sides.
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Place roasted potato halves cut-side up on serving plates. Top with butter and some salt and mash gently with a fork.
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Top sweet potatoes with salsa, fried eggs (season with some salt and pepper), and cilantro.
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Squeeze lime juice over broccoli.
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Serve sweet potatoes with broccoli on the side. Enjoy!
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