From Carly’s Kitchen – BLD Sweet Potato Hash
Orange-fleshed sweet potatoes may be one of nature’s unsurpassed sources of beta-carotene. Several recent studies have shown the superior ability of sweet potatoes to raise our blood levels of vitamin A. And athlete’s rejoice: Anthocyanin and other color-related pigments in sweet potato are equally valuable for their anti-inflammatory health benefits.
Try this easy hash for Breakfast, Lunch or Dinner from Carly’s Kitchen:
Sweet potatoes (2-4)
Large handful of cherry tomatoes
Avocado, halved and sliced
Olive oil, salt and pepper
Preheat the oven to 450. Start with 2-4 medium sweet potatoes. (4 will give you extra roasted sweet potato for leftovers with no extra effort). Wash them, trim the ends, then cut into rounds down the length of the potato.
Arrange the potatoes on a baking sheet, and toss with olive oil, Kosher sale and pepper. Place into the oven for 15 minutes. While the potatoes are roasting, heat a large saucepan with 2 tablespoons of olive oil. Toss in a good handful of cherry tomatoes and let them get nice and warm.
When the sweet potatoes are done, halve them if using 4. Save half for a snack or side dish, and add the rest to the tomatoes. Cook together until everything is soft and coated. Then, push them to the side, and crack two eggs in the center. Let the eggs cook to desired doneness. Then, turn off the burner and toss in sliced avocado and salsa (I like a nice mango salsa with a good combo of sweet and spice.)
1.00 cup, baked (114.00 grams)
vitamin A 438.1%
vitamin C 37.2%
vitamin B6 (pyridoxine) 16.5%
dietary fiber 15%
vitamin B5 (pantothenic acid) 10.1%
vitamin B3 (niacin) 8.5%
Calories (102) 5%