Breakfast Sweet Potatoes

Breakfast Sweet Potatoes

Happy Saturday everyone!  My favorite day of the week. 🙂  We usually always make a big breakfast on Saturdays which consists of eggs, potatoes and bacon or sausage.  This morning was no exception.  I’ve been wanting to try substituting sweet potatoes for a “healthier” dish.  I have never been a fan of sweet potatoes.  My family loves them and served them for holidays growing up.  My first attempt at breakfast sweet potatoes was a major fail.  I used the sweet potatoes I knew of. The orange colored ones.  Little did I know, these lovely white sweet potatoes taste totally different and I LOVE them! I’m so happy because now I can have some fun experimenting with new recipes.

Hope you all enjoy your weekend and have a great Mother’s Day! 

DSC_0532If you don’t want a kick to your potatoes, omit the cayenne pepper, they will still taste great!

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Chop up veggies into bite size pieces.

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Mix everything together until veggies are fully coated with oil.

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It’s important to make sure you spread into single layer, it will help cook evenly.

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Breakfast Sweet Potatoes
Serves 4
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 1 large white sweet potato
  2. 1 green bell pepper
  3. 1 small onion
  4. 2-3 tbsp. olive oil
  5. 1/4 tsp. salt
  6. 1/4 tsp. pepper
  7. 1/4 tsp. cayenne pepper
Instructions
  1. Preheat oven to 425 degrees F. Line baking sheet with foil and set aside.
  2. Chop potato, pepper and onion into bite size pieces.
  3. In large bowl, mix together chopped veggies, oil, salt, pepper and cayenne pepper until fully coated.
  4. Spread onto baking sheet in single layer.
  5. Bake for 30 minutes, stirring potatoes every 10 minutes.
My Simple Kitchen http://mysimplekitchen.com/

 

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