TGIF! What are you making for breakfast tomorrow? What… It’s a legit question. I’m sure that I’m not the only one who plans ahead of time, especially when it comes to food.
I was in the mood for eggs and some sort of sweet potato side dish. I just realized that I think I start every breakfast post with “I was craving… so here it is.” Well, my blog is a diary of my life so that’s how it goes around here. 🙂
I opted for sweet potato wedges that are seasoned with salt and pepper. Yup, it’s nothing fancy but it sure is tasty. If you want to kick it up a notch then feel free to make them spicy or add whatever herbs you like.
This breakfast is a bit of a splurge for me (if you compare it to my weekday yogurt and granola), but I didn’t go overboard today. These sweet potato wedges are baked and not fried! I coated them in a little bit of olive oil which helps to give them a crunchy outside. Don’t forget the cornstarch. I swear that’s what gets them all crispy.
A word to the wise… the egg takes only a few minutes to fry up but the sweet potato wedges take a bit of time to bake so try to plan accordingly. Meaning, if you wake up ready to eat your arm then you may want to save this for another day.
I hate to state the obvious… but I will anyway. You can skip the eggs and make these wedges for an appetizer or side dish. Just saying. 😉
So what are you making for breakfast this weekend?
Sweet Potato Wedges and Eggs Recipe
(Makes 2 servings)
- 1 sweet potato
- 1 and 1/2 teaspoons corn starch
- 2 tablespoons oil
- pinch of salt and pepper
- 2 to 4 eggs (Basically, however many you want.)
- Preheat the oven to 400 degrees F.
- Cover a baking sheet with a silicon mat or tin foil. (They tend to stick to either foil or the pan due to the natural sugars in the sweet potatoes, so if you own a silicon mat I highly recommend it for this one. If you don’t, you may want to spray down the foil with cooking spray.)
- Peel the sweet potato. Cut it into wedges. If they are really long, cut them in half to make shorter wedges.
- Toss the sweet potato wedges in corn starch. The goal is to lightly coat them.
- Toss the sweet potato wedges in oil. (Don’t accidentally reverse steps 4 and 5 or you’ll end up with way too much corn starch.)
- Season the sweet potato wedges with salt and pepper.
- Lay the sweet potato wedges in a single layer on the prepared baking sheet.
- Bake them for about 50 minutes, or until golden brown and crisp. Flip the sweet potato wedges about half way through the baking time.
- When you take them out of the oven, use salt and pepper again if you want.
- Cook the eggs how ever you like.
- Serve the eggs with the baked sweet potato wedges.
Source: Tina’s Chic Corner
Here are some other eg-cellant breakfasts.