Sweet Potato Egg Bake

I like meals that can be put together quickly and go into a pot or oven for a bit while I do other things (like wander back to my hot cup of coffee and snuggly boys). This sweet potato egg bake is a great breakfast or brunch meal - or a breakfast for dinner kind of thing, which seems to always be a hit with the younger set. I love the sweet richness of sweet potatoes. They are a good source of fiber, iron, potassium, and vitamins like C, B6, and A - not to mention they have a lower glycemic index than white potatoes and studies have shown they may even be able to help regulate blood sugar. They are a nice replacement for white potatoes in a breakfast dish, and kids love them. 

---

Sweet Potato Egg Bake

Print |

{wholly rooted}

One pot meal - great for breakfast or brunch - with sweet potatoes, onions, garlic, turmeric, asparagus, eggs, and more. Quick stovetop prep, ready out of the oven!

{ingredients}

• 2 medium sized sweet potatoes, peeled & diced

• 1 red onion, diced

• 1 tsp grated fresh turmeric

• 2 cloves of garlic, minced

• 1 Tbsp olive oil

• 1 bunch of fresh asparagus, tough ends removed (14 - 16 stems)

• 1 tsp dried marjoram or thyme

• 4-6 eggs

• 1 Tbsp shiro miso

Start by sautéing 1 diced onion, 1 tsp freshly grated turmeric, and 2 cloves of minced garlic in a drizzle of olive oil in an oven safe pot on your stovetop.

As that sautés peel and small dice 2 sweet potatoes (or one, if you have a monster).

Preheat your oven to 350ºF.

Add the potatoes, dry herbs, salt, pepper, and miso paste to the pot, add another drizzle of olive oil if it is too dry, and stir frequently for 7-10 minutes on medium high.

Cut asparagus into 1" long pieces.

Smooth the mixture in the pot flat, add the asparagus over the top.

Place an oven safe lid on your pot, and put into the pre-heated oven for 20 minutes.

Carefully remove the pot, crack 4-6 eggs over the top of the vegetables, spacing them so they do not touch. Put the lid back on, and continue to cook in the oven for an additional 10-15 minutes or so, until the eggs have set. You can bake the eggs however you like - from soft to hard set.

Remove from oven, take off the lid, and let sit for a few minutes to cool.

Gently scoop out the eggs with a nice portion of the sweet potato/asparagus mix into a bowl. Top with some fresh herbs, cracked black pepper, and a drizzle of olive oil.

Serve!

NOTE: Shiro Miso is a thinner miso paste and will easily spread by stirring throughout. If you use a different type of miso which might be a very thick paste, you may need to stir it into a tablespoon or two of hot kettle water to dissolve before adding.

I used a 4 1/2 quart cast iron french oven - you can use anything that is both stovetop and oven safe. If you use a much larger pot your cooking time may vary a tad, based on how thick/thin your veggies are in the pot, so keep an eye on it!

Optional:: Make a version using bacon or sausage. My son is allergic to pork, but we sometimes use turkey bacon.

Published April 14, 2014

I love how the miso tastes with the sweet potatoes, and that musky light flavor that the turmeric adds. It is a nice quick one pot wonder, giving me some extra time to enjoy my morning.