I love Saturday mornings–the sun seeping through the blinds, gently waking me from my slumber, with my warm, furry dog curled up at my feet, and my love sleeping at my side. This is by far my favorite way to start the morning, slowly and gently. My husband awakes, and we talk about what we will do to fill our day and what we might make to fill our bellies. I then stumble into the kitchen, still rubbing the sleep from my eyes, and put the kettle on for a warm cup of tea. On this particular Saturday I wanted to make something simple, yet special to nourish our bodies. I decided on a skillet featuring this beautifully bright purple sweet potato I picked up from the market. I’m really loving my new vegetable spiralizer, which is what I used to turn the sweet potato into a sort of hash. I tossed the hash with some chipotle peppers, added eggs, avocado, and some greens and called it a meal!
Chipotle Sweet Potato Breakfast Skillet
adapted from Civilized Caveman
2 sweet potatoes (I used purple), shredded or spiralized
1/2 onion, diced
2 cloves garlic, minced
1-2 chipotle peppers in adobo sauce, diced
2 cups spinach or kale
1/2 avocado, sliced
feta or goat cheese, optional
Heat a cast iron skillet on medium heat. Add ghee. Once melted, add onion and cook until translucent. Throw in garlic and cook until fragrant. Toss in the sweet potatoes and chipotle peppers and saute until softened. Add in your greens and cook until wilted. Make 4 small wells in your sweet potato mixture, and crack in your eggs. Place your skillet under the broiler and cook until eggs are set to your liking (runny or hard yolks). Remove from oven and top with avocado and cheese, if desired. Serve.