Sweet Potato Wedges with Eggs
Elevate your breakfast or brunch with a delicious and nutritious dish: Sweet Potato Wedges with Eggs. This wholesome meal features crispy, oven-baked sweet potato wedges seasoned to perfection, paired with protein-packed eggs cooked to your liking. The natural sweetness of the sweet potatoes complements the savory eggs, creating a balanced and satisfying meal. Perfect for any time of the day, this dish is easy to prepare and packed with vitamins, minerals, and healthy fats to keep you energized and full. Customize it with your favorite herbs and spices, or add a side of avocado for an extra boost of nutrition.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Frying pan or skillet
- Spatula
- Knife
- Cutting board
Ingredients
- 2 large sweet potatoes cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 large eggs
- Optional toppings: avocado slices fresh herbs (parsley, chives), hot sauce
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a mixing bowl, toss the sweet potato wedges with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated.
- Spread the sweet potato wedges in a single layer on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the wedges are crispy and golden brown.
- While the sweet potatoes are baking, heat a frying pan or skillet over medium heat. Cook the eggs to your liking (scrambled, fried, or poached). Season with salt and pepper to taste.
- Serve the sweet potato wedges alongside the cooked eggs. Add optional toppings such as avocado slices, fresh herbs, or hot sauce if desired.
- Enjoy immediately.
Frequently Asked Questions About Sweet Potato Wedges with Eggs
Cut them uniformly, dry them well, and give them space on the pan. Crowding is what steams them. A light dusting of cornstarch before the oil goes on gives a noticeably crisper edge.
Twenty minutes in cold water pulls out surface starch and improves the crust, but it is optional. If you soak, dry them completely afterward or the water works against you.
300 calories a serving across four. The eggs add the protein that makes it a meal rather than a side, and the sweet potato brings fiber that slows how quickly the carbohydrate hits.
