Sunny-Side-Up Hawaiian Purple Sweet Potato
These purple sweet potatoes are Robbie Sigona’s favorite sweet potato in the market! They’re flavorful, low in sugar (so they’re low on the glycemic index) and gorgeous.
Baked, drizzled with olive oil, seasoned with salt and pepper and then topped with an egg, this is a simple, filling, healthy and delicious way to enjoy Hawaiian purple sweet potatoes. Add some feta for a little extra flavor and protein, if you wish.
Sunny-Side-Up Hawaiian Purple Sweet Potato
Baked, drizzled with olive oil, seasoned with salt and pepper and then topped with an egg, this is a simple, filling, healthy and delicious way to enjoy Hawaiian purple sweet potatoes. Add some feta for a little extra flavor and protein, if you wish. Serves 1.
Ingredients
- 1 medium-large Hawaiian purple sweet potato
- Sigona's Fresh Press extra virgin olive oil about 1/2 to 1 Tbsp
- Kosher or celtic salt to taste
- Freshly ground black pepper to taste
- 2 tsp preferred cooking oil or butter
- 1 Egg
- Crumbled feta optional
Instructions
- Preheat oven to 400°F.
- Scrub sweet potato and prick a time or two with a fork. Place on a baking sheet and bake for 40-50 minutes until fork tender. Set aside and keep warm.
- Heat a small skillet over medium-low heat. Add cooking oil or butter. When hot, crack in the egg and allow to cook until sides are crispy, white is set and the yolk has reached desired doneness.
- To serve, split the sweet potato in half lengthwise. Drizzle with olive oil, then season with salt and pepper. Place the egg on top of the potato, season with additional salt and pepper, if desired. Finish with crumbled feta, if desired. Serve immediately.
Tried this recipe?Let us know how it was!
