Recipe: Spicy Breakfast Sweet Potatoes

Good morning!

I have an easy breakfast (or any meal) side dish to share with you today: spicy breakfast sweet potatoes.  In an effort to get more vegetables in everyday this year, I started having this as a side dish to my morning egg instead of putting my egg on an English muffin.  It’s filling, healthy and delicious and has become my go-to breakfast!


Spicy Breakfast Sweet Potatoes

4 sweet potatoes, peeled and diced into cubes
1 12 ounce bag of frozen peppers and onions*
1 tsp paprika
1 tsp chili powder
salt and pepper
avocado oil

*You can certainly use fresh peppers and onions, but I find the frozen bag saves time and is easier on the budget (especially in the winter when peppers aren’t in season in Virginia).

Preheat oven to 350 degrees.
I like to start by roasting the sweet potatoes for about 20-25 minutes prior to mixing them in with the peppers and onions because it ensures the sweet potatoes are completely done–when I start with them in the pan I never seem to get them done enough without burning them on the outside.

After dicing the potatoes, drizzle with about 1 tablespoon of avocado oil then sprinkle with chili powder, paprika, salt and pepper, toss to cover all of the potatoes.  Roast at 350 degrees for about 20-25 minutes.

With about 10 minutes left on the potatoes, heat about 1 tablespoon of avocado oil in a large pan over medium-high heat, then add the frozen vegetables.  Cook until warmed through then drain the water out of the pan.  Add the potatoes, cook for about 5 minutes, seasoning with more salt and pepper if needed.

Serve or store in the refrigerator for up to a week.

I store mine in Pyrex in individual servings to make post-workout breakfasts as effortless as possible.

What is your go-to breakfast?


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