Chipotle Sweet Potato Breakfast Skillet

chipotle (purple!) sweet potato breakfast skillet | bloom & nourish chipotle (purple!) sweet potato breakfast skillet | bloom & nourish

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 (purple!) sweet potato breakfast skillet | bloom & nourish

Chipotle Sweet Potato Breakfast Skillet
adapted from Civilized Caveman
serves 2-4

Ingredients:
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
4 eggs
1/2 avocado, sliced
feta or goat cheese, optional

Directions:
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.

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7 thoughts on “Chipotle Sweet Potato Breakfast Skillet

  1. laurasmess

    Wow, when I first saw this I thought you’d used beetroot in the hash… I’ve never seen a sweet potato that’s purple before! Very cool. This recipe looks gorgeous Ashley. I am a big fan of baked skillets with eggs for weekend breakfast. I think I know what I’ll be eating tomorrow (though it’ll be orange, unless I add beetroot juice!) x

    Reply
    1. ashleycouse Post author

      it does look like beetroot! i had never used a purple sweet potato either, but i couldn’t resist it when i saw it at the market. it was so beautifully vibrant…pretty amazing that nature can do that! let me know what you think if you try it! have a wonderful weekend!

      Reply
  2. rh

    YUM! I was looking hard for the sweet potato–had no idea there was a purple variety. Huge fan of spicy and sweet together, and an even bigger fan of recipes made in one dish. I forsee this one in my future soon 🙂

    Reply

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