Makes 2 servings
1 large sweet potato
1 teaspoon olive oil
1⁄4 teaspoon salt
1⁄8 teaspoon garlic powder
2 large egg whites
3 large eggs
Black pepper (optional)
Fresh thyme (optional)
Recipes have been adapted with permission from Meals That Heal by Carolyn Williams.
Skip step one by making extra roasted sweet potato wedges for dinner to heat up in the skillet for breakfast the next morning. Another option is to cook frozen roasted sweet potato wedges. You can double or triple to recipe to feed your whole family.
1. Prick the potato in several spots with a fork; microwave on high for 5 minutes. Let cool for 5 minutes, then chop into 1⁄2-inch cubes.
2. Heat the oil in a medium skillet over medium-high. Add the sweet potato cubes and sprinkle with 1⁄8 teaspoon of salt and garlic powders; cook for 6 minutes or until crisp and brown on the outside. Remove from the pan; keep warm.
3. Coat the same skillet with cooking spray. Whisk together the egg whites, eggs, and remaining 1⁄8 teaspoon salt in a medium bowl. Add to the pan; cook over medium for 3 minutes or until soft-scrambled. Serve with the potatoes; top with pepper and thyme, if desired.