Whipped Sweet Potato Bowl

Whipped Sweet Potato Bowl

I’m so excited about this recipe, because it’s my new favourite breakfast. It’s quite a few components, but trust me, it’s incredibly easy to make. There’s a tiny possibility you might end up with a couple of dirty dishes, but oh well, you win some you lose some.

The mashed sweet potato comes out so light, so heavenly creamy, and it makes the most comfortable and delicious bed for our super easy to make poached egg – so much better than boiled eggs! – and the spinach adds the superfood element so crucial to a millennial meal. It’s a win-win-win.

I got the recipe from The Bojon Gourmet and I’m forever grateful for the idea. It’s so incredibly simple, and it’s just a variation of the same breakfast I’ve been having for years, but boy what a difference does it make. Okay without further ado..

Whipped Sweet Potato Bowl
Whipped Sweet Potato Bowl

  • 1 medium sweet potatoes, peeled and cubed
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • Salt
  • Vinegar
  • 2 eggs
  • cilantro
  • 3 cups baby spinach
  • sriracha

  • Peel the sweet potato, cut into cubes, and place in a large saucepan. Cover with water and bring to a boil. Reduce the heat and simmer until the potatoes are very tender, about 10 minutes. Reserve about 1/4 cup of the cooking liquid and drain the sweet potato.
  • Return the cooked sweet potato to the pot, add butter, and blend with an immersion blender until creamy, adding as much of the cooking liquid as you need to make a thick puree – I used a food processor and it works perfectly. Season to taste.
  • Fill a small saucepan with water, add a bit of salt, and bring to a bare simmer. Crack each egg into a small bowl. Add a splash of vinegar to the simmering water and carefully add each egg to the water, holding the bowl close to the surface of the water. Cook the eggs for 4 minutes for a medium poach. Remove with a slotted spoon to paper towels and trim away any wonky whites.
  • Heat the olive oil on a skillet over medium heat. Add the spinach and cook, tossing, until wilted. Season with a few pinches of salt to taste.
  • Spoon the whipped sweet potatoes into bowls, divide the spinach among them, top with the poached eggs, and a drizzle of sriracha.

Whipped Sweet Potato Bowl

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