Cheesy Sweet Potato Breakfast Bowl
Makes 2 servings
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
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!