Sweet potatoes are a must-have in my winter pantry. They are cheap, easy to keep, and delicious! These little guys are also full of nutrients. I probably eat sweet potatoes in some shape or form once a week.
My favorite is to bake them and top them with some greens, beans, and an egg. The egg is my favorite part. I love eggs and in my opinion, they make everything taste better (aka - in burgers, yum!).
I thought I'd share this staple recipe on the blog today since we could all use more easy, healthy recipes that fill us up. Doesn't get any better than that, am I right?!
Before I dive into the recipe, here are a few reasons why sweet potatoes are awesome.
1. Full of Vitamin A. Seriously, 1 sweet potato can provide over 500% of daily value.
2. Great source of potassium & fiber.
3. Also provides Vitamin C & B-6.
Reminder for why Vitamin A is important: critical for vision, supports cell growth, and involved in our immune systems. Vitamin A deficiency is pretty rare in the United States, but that doesn't mean adding good sources of it to our diet isn't important.
Preheat oven to 400 degrees F. Pierce sweet potato a few times with a fork.
Place sweet potato on a baking sheet and bake for about 40 minutes, until soft and beginning to ooze (eh - wish there was a better word to explain this).
If using canned beans, heat them up while sweet potato is baking. If using dried beans, boil presoaked beans for about 10 minutes, then simmer for 40 minutes to 1 hour. You may want to start them before baking the sweet potato. Season as desired.
For collards, heat oil in a saucepan on medium-low. Add garlic, cooking them for about 3 minutes.
Add in 1 bunch of collard greens with salt to taste. Add a little water (about 1/4 cup) and cover with lid.
Cook for about 10 minutes, until water is evaporated and greens are tender.
When sweet potato is almost done, cook an egg to your liking. I highly recommend a sunny side up or fried egg.
Top baked sweet potato with beans, greens, and egg. Voila - I hope you enjoy!
*I like to make this when I already have some beans and collards cooked. It makes this recipe super easy to throw together.
*Usually I keep the sweet potato in the skin and stuff it with the fillings, but other times I remove the skin, like pictured.
*Feel free to change up the type of beans you use or switch out the collards for kale or spinach.
Let me know if you give this recipe a try and how you like it! Don't forget, use #nibblesandbits if sharing it on social media.