Jun 9
2015
Cheesy Sweet Potato Breakfast Bowl

When it comes to breakfast, I’m a savory girl.  I used to love my French toast dusted with powdered sugar and drowned in maple syrup just as much as the next kid, but then we moved to Japan for the first time back in 2002 and my palate began to change.  Traditional Japanese breakfasts are savory, and as I was exposed to a very different idea of breakfast than the one I had grown up with, I began to crave those flavors, realizing that I felt better than when I started my day on a sweet note.  Don’t get me wrong, I still love that French toast, but I enjoy it much more later in the day.  Another thing I fell in love with living in Japan was sweet potatoes.  The Japanese do fantastic things with sweet potatoes!  So when I found out that the next Kerrygold blogger challenge was to come up with a savory breakfast idea, I decided to combine my love of savory breakfasts with my love for sweet potatoes in one easy breakfast bowl.

Kerrygold Blarney Castle Cheese

If you cook the sweet potato the night before, the cooking during the morning takes only a few minutes.  This breakfast bowl is made up of cubes of sweet potato that have been boiled until tender, then finished off in a saute pan with some butter, garlic, and beaten egg.  The sweet potato mixture goes into a bowl on top of a bed of microgreens (totally optional of course!) and topped with some shredded Kerrygold Blarney Castle cheese (a smooth and mild Gouda style cheese), chopped avocado, and any other toppings you might want to add.  (Squirrel says it’s best with sour cream and Frank’s Red Hot sauce on top.)  It’s a hearty bowl that will be filling and will give you great energy to start your day.

Cheesy Sweet Potato Breakfast Bowl with Kerrygold Blarney Castle Cheese

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Cheesy Sweet Potato Breakfast Bowl

Makes 2 servings

Ingredients:
1 large orange sweet potato, peeled and cut into 1-inch cubes
2 tablespoons Kerrygold unsalted butter
2 cloves garlic, minced
1 teaspoon smoked paprika
2 large eggs, lightly beaten
Salt and pepper, to taste
1/2 cup microgreens tossed with 2 tablespoons lime juice, optional
2/3 cup shredded Kerrygold Blarney Castle cheese (smooth and mild Gouda style cheese)
1 avocado, diced

Additional toppings, as desired: diced fresh tomato, salsa, sour cream, thinly sliced scallions

Directions:
1. Bring a large pot of salted water to a boil. Add the sweet potato cubes and simmer until they are tender (about 10 minutes). Drain the sweet potatoes and dry them completely on paper towels.

2. Heat the butter in a large saute pan over medium high heat, then add the sweet potatoes and minced garlic. Cook the potatoes in a single layer, stirring them occasionally, until they are crisp and golden, about 5 minutes.

3. Sprinkle the paprika over the potatoes and give them a quick stir to coat, then reduce the heat to medium. Swirl the beaten eggs into the pan and toss to coat the potatoes. Continue tossing until the egg is cooked, then remove the saute pan from the heat and season the potatoes to taste with salt and pepper.

4. Divide the prepared microgreens, if using, between two bowls, then put half of the sweet potato mixture in each bowl. Top the bowls with the shredded cheese and diced avocado. Finish the bowls with additional toppings, as desired. Serve immediately.

*Recipe Notes: The microgreens are completely optional. I love the color they add to the dish and the extra texture. Instead of adding the cheese to the bowls at the very end as a topping, you could also add it to the saute pan and toss it with the hot sweet potato mixture before spooning it into the bowls.  Cook the sweet potato the night before and breakfast will come together in minutes the next morning!

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*Disclosure: I was not compensated for this post, but I did receive free products from Kerrygold to use in my cooking as part of my participation in the Kerrygold blogger program.

{ 14 comments… read them below or add one }



Jess June 9, 2015 at 9:01 am

The recipe looks fabulous – thanks for sharing. Against the tide of the Kerrygold theme, I was wondering if you could think of anything to substitute for the tang of the cheese – if I made this, it would need to be dairy-free. All I can think of is some kind of salted and chopped nut or seed, but that’s not quite the same.
Jess

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Fuji Mama (Rachael) June 9, 2015 at 4:25 pm

Thank you Jess! I have a bunch of options for you, so hopefully one of them will work! Have you tried any of the vegan cheeses out there? There is an almond cheese that melts that I really like, but can’t seem to remember the name of. When I do, I’ll add it here. You can also make your own! I’ve made a variety of non-dairy cheeses that were delicious! Here are some options to look at:

– Meltable Mozzarella Vegan Cheese Alternative: http://www.godairyfree.org/recipes/meltable-mozzarella-vegan-cheese-alternative

– Tofu Cream Cheese Alternative: http://www.godairyfree.org/recipes/cheese-subs/tofu-cream-cheese-alternative-recipe-vegan-gluten-free-nut-free

– Simple Almond Cheese: http://www.rawmazing.com/raw-recipe-simple-almond-cheese/

– Basic Raw Cashew Cheese: http://healthyblenderrecipes.com/recipes/raw_vegan_cashew_cheese

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Jess June 10, 2015 at 6:45 am

We haven’t tried any vegan cheeses yet. We’ll give it a whirl, but in the meantime, black bean dip did an excellent job of providing that extra kick. A keeper!

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Fuji Mama (Rachael) June 10, 2015 at 9:59 am

Yay! So glad to hear it!

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Fuji Nana June 9, 2015 at 9:37 am

I can’t wait to try this, and I LOVE microgreens with sweet potatoes. I’m definitely including them!

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Fuji Mama (Rachael) June 10, 2015 at 10:02 am

You have such good taste! ;-)

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Debra @ Bowl Me over June 9, 2015 at 5:19 pm

I’m a savory girl too, not unusual to have fried rice for breakfast, so this….is right up my alley! Beautiful presentation!

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Fuji Mama (Rachael) June 10, 2015 at 10:01 am

It sounds like you and I need to be friends. Anyone who will have fried rice for breakfast is welcome in my home. :-)

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Michelle@healthiersteps June 9, 2015 at 11:36 pm

This is a very healthy salad with microgreens, avocado and sweet potatoes. love the vibrant colors, looks so delicious! I grew up with savory breakfasts back in Jamaica as well.

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Fuji Mama (Rachael) June 10, 2015 at 10:01 am

Oooh, what are some of the typical savory breakfasts in Jamaica? I would love to know!

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Josie - Eat Thrive Glow June 10, 2015 at 12:04 am

Love sweet potatoes, and so excited that you made it legit to eat them for breakfast! Definitely going to be trying this recipe soon! :)

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Fuji Mama (Rachael) June 10, 2015 at 10:00 am

Hey, if people can load up on hashbrowns in the morning, we should be able to load up on sweet potatoes, right? :-)

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Nutmeg Nanny June 10, 2015 at 8:03 pm

I would LOVE to start my morning like this…yum!

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Sabrina @ Dinner, then Dessert June 13, 2015 at 11:22 pm

This breakfast looks amazing, plus I am a total sucker for anything from Kerrygold!

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