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- 2 medium sweet potatoes - 4 large eggs - 1/2 cup black beans, rinsed and drained - 1/2 avocado, diced - 1/4 cup cherry tomatoes, halved - 1/4 cup shredded cheddar cheese - 2 tablespoons Greek yogurt - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1/2 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - Fresh cilantro leaves for garnish The sweet potatoes are the star of this dish. They add a creamy texture and natural sweetness. Eggs provide protein, making this breakfast filling. Black beans add fiber and a nice earthy flavor. Toppings like avocado and tomatoes bring freshness, while cheese offers a rich finish. You can personalize your loaded sweet potatoes with these extras: - Sliced jalapeños for heat - Salsa for a zesty kick - A sprinkle of green onions for added crunch - Hot sauce for those who love spice Feel free to mix and match these toppings to suit your taste! To make this recipe, you'll need: - Baking sheet or parchment paper - Fork for pricking sweet potatoes - Non-stick skillet for cooking eggs - Mixing bowl for black beans - Knife and cutting board for chopping toppings Having the right tools makes cooking easier and more enjoyable. With these items, you can whip up this tasty breakfast with ease! {{ingredient_image_2}} First, preheat your oven to 400°F (200°C). This step warms the oven, helping the sweet potatoes cook evenly. Next, wash and dry the sweet potatoes well. Use a fork to poke holes in the skins. This helps steam escape while baking. Lightly coat the skins with olive oil and sprinkle a bit of salt on top. This adds flavor and helps the skin become crispy. Place the sweet potatoes directly on the oven rack or on a baking sheet lined with parchment paper. This makes cleanup easier. Bake them for 45-50 minutes. They are ready when they feel soft and a fork goes in easily. Once done, take them out and let them cool for a few minutes. While the sweet potatoes bake, mix the black bean topping. In a small bowl, combine the rinsed black beans with ground cumin, smoked paprika, salt, and black pepper. Stir well to blend all the flavors. Let this mixture sit for a moment. This allows the spices to enhance the beans’ taste. In a non-stick skillet, heat over medium heat. Cook the eggs as you like them. You can make them sunny-side up, scrambled, or poached. Add a small pinch of salt and black pepper while cooking. Keep an eye on them to ensure they are cooked to your preference. When picking sweet potatoes, look for firm ones with smooth skin. Avoid any with cuts or soft spots. Size matters too; medium sweet potatoes work best for this recipe. They cook evenly and fit well on your plate. If possible, choose organic sweet potatoes. They often taste better and are better for you. Eggs can be cooked in many ways. For sunny-side up, cook them gently on medium heat. This way, the yolks stay runny. If you prefer scrambled eggs, whisk them in a bowl first. Add a pinch of salt before cooking. For poached eggs, simmer water with a splash of vinegar. Crack eggs into the water and cook for three to four minutes. Each method adds a unique texture to your dish. Seasonings can take your sweet potatoes to the next level. Use ground cumin and smoked paprika for a warm flavor. They work well with the sweetness of the potatoes. Be sure to season the black beans too. A little salt and fresh black pepper make a big difference. Don't forget to add fresh cilantro as a garnish. It adds a burst of color and fresh taste. Pro Tips Choose the Right Sweet Potatoes: Look for firm, unblemished sweet potatoes for the best texture and flavor. Organic sweet potatoes often have a richer taste. Perfectly Cooked Eggs: For perfectly cooked eggs, use medium heat and keep an eye on them. If you prefer runny yolks, remove them from the heat just before they look done. Customize the Toppings: Feel free to add your favorite toppings like sautéed spinach, diced bell peppers, or even a drizzle of hot sauce for an extra kick! Meal Prep Friendly: You can bake extra sweet potatoes ahead of time. Just reheat them in the microwave and top with your desired ingredients for a quick breakfast option! {{image_4}} For a vegetarian twist, skip the eggs and add more beans or veggies. You can use tofu scramble as an egg substitute. For a vegan option, replace Greek yogurt with dairy-free yogurt. This keeps the dish creamy and tasty without dairy. You can also add nutritional yeast for a cheesy flavor. Get creative with your toppings! Try adding sautéed spinach or kale for greens. Feta cheese works great if you want a salty kick. For some crunch, sprinkle on toasted nuts or seeds. Hot sauce can add a spicy touch. Think about what flavors you love and mix them in! Seasonal ingredients can make this dish even better. In spring, add fresh herbs like chives or parsley. In summer, toss in sweet corn or bell peppers for brightness. Fall brings great choices like roasted pumpkin or squash. In winter, consider hearty greens like collards or Swiss chard. Use what’s fresh and in season for the best taste! To store leftover loaded sweet potatoes, let them cool first. Place each half in an airtight container. Make sure to cover them well to keep them fresh. You can store them in the fridge for up to three days. If you want, you can keep the toppings separate to maintain texture. When you’re ready to eat, take the sweet potatoes out of the fridge. Preheat your oven to 350°F (175°C). Place the sweet potato halves on a baking sheet. Heat them for about 15-20 minutes, or until warm. You can also use a microwave. Just heat them for 1-2 minutes, but the oven keeps them crisp. If you want to freeze your loaded sweet potatoes, here’s how. First, let them cool completely. Wrap each half tightly in plastic wrap. Then, place the wrapped potatoes in a freezer-safe bag. They can last in the freezer for up to three months. When you want to eat them, thaw them overnight in the fridge before reheating. Yes, you can use other potatoes. Regular russet or red potatoes work well. They will change the flavor and texture a bit. Sweet potatoes add a natural sweetness and nutrition. However, feel free to explore with different types! You can get creative with your toppings! Some great options include: - Sautéed spinach or kale - Crumbled feta cheese - Diced bell peppers - Salsa or pico de gallo - Hot sauce for a kick These toppings add fresh flavors and colors to your dish! Cooked sweet potatoes last about 3 to 5 days in the fridge. Make sure to store them in an airtight container. This keeps them fresh and tasty. Always check for any signs of spoilage before eating. You can prepare elements ahead of time! Bake the sweet potatoes and store them in the fridge. You can also cook the black beans and eggs in advance. Just reheat them before serving. This will save you time in the morning! To add spice, try these ideas: - Mix in diced jalapeños with black beans - Use spicy cheese instead of cheddar - Drizzle hot sauce over the top - Sprinkle cayenne pepper on the eggs These tips will give your breakfast a flavorful kick! This blog post gives you all you need for loaded breakfast sweet potatoes. We covered ingredients, steps, and cooking tips. You learned how to choose the best sweet potatoes and prepare tasty toppings. Explore variations to fit your taste and needs. Lastly, I shared storage tips for leftovers to keep your meals fresh. Remember, breakfast can be fun and healthy with this easy dish! Enjoy making your loaded sweet potatoes and experimenting with flavors!

Loaded Breakfast Sweet Potatoes

A delicious and nutritious breakfast featuring baked sweet potatoes topped with eggs, black beans, avocado, and cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 2
Calories 450 kcal

Ingredients
  

  • 2 medium sweet potatoes
  • 4 large eggs
  • 0.5 cup black beans, rinsed and drained
  • 0.5 avocado diced
  • 0.25 cup cherry tomatoes, halved
  • 0.25 cup shredded cheddar cheese
  • 2 tablespoons Greek yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 0.5 teaspoon smoked paprika
  • to taste Salt and freshly ground black pepper
  • for garnish Fresh cilantro leaves

Instructions
 

  • Begin by preheating your oven to 400°F (200°C).
  • Thoroughly wash and dry the sweet potatoes. Use a fork to prick several holes all over each potato to allow steam to escape during cooking. Lightly coat the skins with olive oil and sprinkle with a pinch of salt for added flavor.
  • For baking, place the sweet potatoes directly onto the oven rack or on a baking sheet lined with parchment paper for easier cleanup. Bake them for 45-50 minutes, or until they are tender and easily pierced with a fork.
  • While the sweet potatoes are baking, prepare the black bean topping. In a small mixing bowl, combine the rinsed black beans with ground cumin, smoked paprika, salt, and freshly ground black pepper. Mix well and set aside to allow the flavors to meld.
  • In a non-stick skillet heated over medium heat, cook the eggs according to your preference—whether sunny-side up, scrambled, or poached—seasoning them with a small pinch of salt and black pepper. Cook until done to your liking.
  • Once the sweet potatoes are fully cooked, carefully remove them from the oven and allow them to cool for a few minutes. Slice each potato in half lengthwise to reveal the soft interior.
  • Using a fork, gently fluff the insides of each sweet potato half to create a fluffy texture. Generously top each half with the seasoned black bean mixture, followed by the cooked eggs, diced avocado, halved cherry tomatoes, and a sprinkle of shredded cheddar cheese.
  • Finally, finish the dish by drizzling Greek yogurt over the loaded sweet potatoes and garnishing with fresh cilantro leaves for a vibrant touch.

Notes

Serve on a colorful plate with fresh cilantro for a vibrant presentation.
Keyword breakfast, healthy, sweet potatoes