Hummusapien

Baked Sweet Potato with Salsa, Avocado & Fried Egg

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You’ll never guess what the ingredients are for this oh so elusive recipe. Fine I’ll tell you.

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Baked sweet potato. With salsa. And avocado. And fried egg. Otherwise known as lunch.

Confession: I wasn’t going to post this (as evidenced by the crappy pictures), but it’s so freaking easy and tasty and perf for lunch that I just HAD to. I mean I already tweeted the whole dang recipe. Oops.  Who doesn’t love a four ingredient lunch? I hesitate to even call this a recipe.  It’s more like let’s bake a sweet potato and top it with all my favorite things. Except almond butter and dark chocolate (even though that sounds like a mighty fine dessert option).

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I like to bake up a few sweet tater buddies whenever I’m at home doing computer shtuff. All ya do is preheat the oven to 400 degrees, pierce a few sweet potatoes a bunch of times with a fork, and bake for 50 minutes to an hour. They’re done when they’re very fork tender. You could also do this in the microwave, but be warned…they will be way less moist and flavorful.

AKA get off your hiney and bake them.

sweet-potato2 Did you know that a medium sweet potato only has a little over 100 calories plus four grams of fiber and two grams of protein?  It also has a whopping 438% of the daily value of vitamin A (your eyes will thank you) and 38% of the daily value of vitamin C (your immune system will thank you). These babies are truly a superfood.

The secret to making this the best lazy girl’s lunch ever is to make a bake a few sweet potatoes ahead of time. That way, all you have to do is fry up an egg in your adorably unnecessary single serving egg pan, nuke your sweet potato for half a minute, smash some avocado and salsa (I love Frog Ranch hot salsa) in the middle and top it with the egg. Done and done.

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Hiiiiii lunch, I lurve you.

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Baked Sweet Potato with Salsa, Avocado and Fried Egg

  • Author: Alexis Joseph, MS, RD, LD
  • Prep Time: 5 mins
  • Cook Time: 50 mins
  • Total Time: 55 mins
  • Yield: 1 serving 1x
  • Category: Main Meal
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Description

The perfect combination of sweet and salsa, this loaded baked sweet potato will keep you full for hours!

Scale

Ingredients

  • 1 medium or large baked sweet potato
  • 1 egg
  • 1/4 of an avocado, cubed
  • 1/4–1/3 cup salsa
  • Salt and pepper, to taste

Instructions

  1. If you don’t already have baked sweet potatoes on hand, preheat oven to 400F. Pierce sweet potatoes several times with a fork. Bake on a sprayed baking sheet for 50 minutes to an hour or until very fork tender.
  2. Re-heat baked sweet potato for a minute in the microwave if it has been stored in the fridge. Meanwhile, fry an egg in a small pan sprayed with cooking spray over medium heat.
  3. Slice sweet potato in half lengthwise. Top with avocado, salsa and then fried egg. Season with salt and pepper to taste.
  4. Store extra sweet potatoes in the fridge.

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Comments

  6. Totally agree on the baking sweet potatoes ting. I am never as satisfied when I just microwave them. The sweetness and texture increase tenfold after roasting those little buggers. I’ve never put savory things on top of my sweet potatoes, except maybe an egg once. For some reason I’m afraid I won’t like it with spice! Weird, I know, but I’ll have to give it a go.

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  15. This is only the best combo ever- there’s almost NOTHING that eggs & avocado together wouldn’t taste good on! Along with baking sweet potatoes ahead of time, I try to do the same with roasted squash…otherwise I get too impatient waiting for it to cook when I am hungry!

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  16. I love having stuffed sweet potatoes for a mindless, easy meal too! And I totally agree about microwaved sweet potatoes… SO not as good. I’d rather wait the hour for one to bake than microwave it and get to eat it right away.

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  18. Well, I know this is fabulous cuz it’s kinda like a cousin to the business I’ve been running for several years now. I’ll admit it: I’m a sweet potato fan (as in, short for “fanatic”). So much so that I’ve started a whole business on them! Yummy Yammy. :) We make the world’s only sweet potato salsas, and I eat them all the time on eggs, with and without avocados to make it even more scrumptious. None of them have any tomato: they’re made from 100% pure flame-roasted sweet potato!

    So, we have Mexican Sweet Potato Salsa (sweet potato, corn, black bean, lime, chipotle etc), which this so reminds me of, and is fabuloso on eggs for a savory breakfast. We have Tuscan Sweet Potato Salsa (sweet potato, roasted red pepper, white bean, basil, balsamic, etc) which is heavenly as well, and not even Mex-flavor! Finally, Moroccan Sweet Potato Salsa (sweet potato, curry, lentil, kale, etc) which is also fab on eggs in a completely different way.

    Anyway, your recipe is delish, as I have eaten it that way many times, and when you and your readers don’t have the yammies on hand or an hour to cook them, I hope my humble sweetie salsa (no fat, no sweetener, all natural) will be a delicious meal on the run and party food. Hope it’s okay to mention, since we seem to be on the same vibe…

    Best,
    Lisa Johnson, Yambassador, Yummy Yammy

    oh, PS: I’m in Vermont, and have stores from Georgia to Vermont to Wisconsin, but if you’re so moved, you can also get it on Amazon. :)

    Reply

Trackbacks

  2. […] Alexis @ Hummusapien came up with this brilliant and easy idea – baked sweet potato with salsa (I used peach mango salsa), avocado and a fried egg.  Justin was working from home yesterday, so he was kind enough to make my fried egg for me.  I stink at making them and always end up breaking the yoke.  Odd combo, but seriously delicious! […]

    Reply

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