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For this tasty breakfast, you need: - 2 medium sweet potatoes - 4 large eggs - 1 cup black beans (canned, rinsed and drained) - 1 avocado, diced - 1/2 cup cherry tomatoes, halved - 1/4 cup green onion, chopped - 1/2 cup shredded cheese (cheddar or your favorite) These ingredients give the sweet potato a hearty and filling base. You will also need: - 1 teaspoon cumin - 1/2 teaspoon smoked paprika - Salt and pepper to taste - Olive oil for drizzling - Hot sauce (optional) These seasonings add depth and flavor to your meal. Feel free to get creative! Consider adding: - Sour cream or Greek yogurt - Fresh herbs like cilantro or parsley - Sliced jalapeños for heat These options let you make the dish your own. Enjoy the fun of mixing flavors! Start by preheating your oven to 425°F (220°C). Scrub the sweet potatoes well. Use a fork to poke holes in them. This step helps the steam escape while baking. Place the sweet potatoes on a baking sheet lined with parchment paper. Bake them for 40-45 minutes. They are ready when a fork goes in easily. Let them cool for a few minutes once they are done. While the sweet potatoes bake, you can cook the eggs. Heat a small amount of olive oil in a non-stick skillet over medium heat. Crack the eggs into the skillet. You can cook them sunny-side up, scrambled, or however you like. Season them with salt and pepper to taste. Remove them from heat when they reach your desired doneness. Now it’s time to put everything together. Cut each sweet potato in half lengthwise. Gently fluff the insides with a fork. Spoon the seasoned black beans over the sweet potato flesh. Next, add the cooked eggs on top. Then, sprinkle diced avocado and halved cherry tomatoes over each half. Finish with shredded cheese and chopped green onions. Drizzle a little olive oil on top. If you like heat, add some hot sauce for extra flavor. Enjoy your delicious loaded breakfast sweet potato! When picking sweet potatoes, look for firm ones. They should feel heavy for their size. Avoid potatoes with dark spots or soft areas. The skin color can vary from orange to purple. But the inside should be bright orange. This shows they are sweet and tasty. For fluffy eggs, start with a non-stick skillet. Heat it on medium-low. Add a little olive oil so they don’t stick. Crack the eggs gently into the pan. Let them cook without stirring for a minute. This helps the egg whites set. Then, gently stir with a spatula. Cook until they’re just set. They will be soft and fluffy. Serve your loaded sweet potatoes on a bright plate. Add a sprinkle of extra green onions on top. A lime wedge adds a pop of color and flavor. Arrange the sweet potatoes in a row for a fun look. You can also add a drizzle of hot sauce on the side. This makes it fun for guests to add their spice. {{image_2}} You can make a delicious vegetarian version of loaded breakfast sweet potatoes. Swap the eggs for tofu, which adds protein. Scramble the tofu with cumin and paprika for flavor. You can also add sautéed spinach or kale for more greens. Black beans are still a great option. They add texture and protein. If you like heat, spice things up! Use a spicy hot sauce on your sweet potatoes. You can also add jalapeños for extra kick. Spice up the black beans by mixing in some cayenne pepper. This will wake up your taste buds. Another option is to use pepper jack cheese instead of cheddar. It melts well and brings the heat! Get creative with your toppings! You can try Greek yogurt instead of cheese for a tangy flavor. Fresh herbs like cilantro or parsley can add brightness. If you want a touch of sweetness, drizzle honey or maple syrup. You can even add nuts or seeds for crunch. The choices are endless, so have fun and mix it up! Once you finish your loaded breakfast sweet potatoes, store any leftovers right away. Place them in an airtight container. This keeps them fresh. You can keep them in the fridge for up to three days. Make sure to separate the toppings from the sweet potatoes. This helps prevent sogginess and keeps flavors bright. When you are ready to eat your leftovers, reheating is simple. You can use the oven or the microwave. For the oven, set it to 350°F (175°C). Place the sweet potatoes on a baking tray. Heat for about 10-15 minutes, or until warm. For the microwave, place the sweet potato halves on a plate. Heat for 1-2 minutes. Check to make sure they are hot all the way through. Add fresh toppings after reheating for a tasty touch. You can freeze loaded sweet potatoes, but it's best to freeze the sweet potatoes and toppings separately. Cook the sweet potatoes and let them cool completely. Wrap each half tightly in plastic wrap, then place them in a freezer bag. They will stay good for up to three months. When ready to eat, thaw them in the fridge overnight. Reheat as described above. Toppings should be added fresh after reheating for the best flavor and texture. Sweet potatoes are packed with nutrients. They are high in fiber, which helps digestion. They also have vitamins A and C, which are good for your skin and eyes. Their natural sweetness makes them a great alternative to regular potatoes. Sweet potatoes can help keep your blood sugar stable. They are low in calories and high in antioxidants, which fight free radicals in your body. Eating sweet potatoes can boost your immune system. Yes, you can make this recipe in advance. You can bake the sweet potatoes a day ahead. Just store them in the fridge after they cool down. You can also prepare the toppings early. Mix the black beans and seasonings, and store them in a separate container. Cook the eggs just before serving. This way, your meal stays fresh and tasty. You can get creative with toppings for loaded sweet potatoes. Here are some great ideas: - Cooked bacon or sausage for a meaty touch - Greek yogurt or sour cream for creaminess - Sautéed spinach or kale for extra greens - Feta cheese or goat cheese for a tangy flavor - Salsa or pico de gallo for a fresh kick - Nuts or seeds for added crunch Feel free to mix and match to suit your taste! This blog post covered how to make Loaded Breakfast Sweet Potatoes. We explored the key ingredients, cooking steps, and toppings to personalize your dish. Remember to pick the right sweet potatoes for best taste. Cooking fluffy eggs adds to the meal’s success. Storage tips help keep your leftovers fresh. Experiment with variations to suit your taste. Enjoy this healthy and delicious breakfast option, and let your creativity shine!

Loaded Breakfast Sweet Potato

Start your day with a delicious and satisfying loaded breakfast sweet potato! This recipe features baked sweet potatoes topped with seasoned black beans, perfectly cooked eggs, creamy avocado, and fresh cherry tomatoes, all sprinkled with cheese and green onions. Perfect for meal prep or a hearty breakfast, these sweet potatoes are nutritious and flavorful. Click through to explore this simple recipe that's sure to impress!
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Ingredients
  

2 medium sweet potatoes

4 large eggs

1 cup black beans (canned, rinsed and drained)

1 avocado, diced

1/2 cup cherry tomatoes, halved

1/4 cup green onion, chopped

1/2 cup shredded cheese (cheddar or your favorite)

1 teaspoon cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

Olive oil for drizzling

Hot sauce (optional)

Instructions
 

Preheat your oven to 425°F (220°C).

    Scrub the sweet potatoes clean, then pierce them several times with a fork. Place them on a baking sheet lined with parchment paper. Bake for 40-45 minutes, or until tender when pierced with a fork.

      While the sweet potatoes are baking, prepare your toppings. In a small bowl, mix the black beans with cumin, smoked paprika, salt, and pepper. Set aside.

        In a non-stick skillet, heat a drizzle of olive oil over medium heat. Crack the eggs into the skillet and cook to your desired level of doneness (sunny-side up, scrambled, etc.). Season with salt and pepper.

          Once the sweet potatoes are done, let them cool for a few minutes. Cut them in half lengthwise and gently fluff the insides with a fork.

            Start assembling your loaded sweet potatoes: spoon the seasoned black beans over the insides, followed by the cooked eggs.

              Top each sweet potato with diced avocado, halved cherry tomatoes, and a sprinkle of shredded cheese.

                Finish with chopped green onions and a drizzle of olive oil, and add hot sauce if desired.

                  Prep Time: 15 mins | Total Time: 1 hour | Servings: 2

                    - Presentation Tips: Serve the loaded sweet potatoes on a colorful plate, garnished with extra green onions and a lime wedge on the side for an extra pop of color.