Breakfast

Baked Egg and Spinach Sweet Potato is for Breakfast.

Baked Egg and Spinach Sweet Potato takes 5 minutes to prepare.

Baked Egg and Spinach Sweet Potato takes 15 minutes to cook.

Baked Egg and Spinach Sweet Potato makes 4 servings.

The ingredients for Baked Egg and Spinach Sweet Potato are:

2 sweetpotato, 5" long Sweet potato
.5 tbsp Butter, unsalted
24 serving 1 Large Brown Egg
0.5 cup Spinach, fresh

Here is how you make Baked Egg and Spinach Sweet Potato:

Preheat your oven to 400 degrees.Cook your sweet potatoes. You can bake them in the oven at 400 degrees for 45 minutes-1 hour (my preference) or microwave them for about 10 minutes. (Poke holes first if microwaving. Not necessary if baking.)Slice the cooked sweet potatoes in half and scoop out most of the flesh, leaving a small rim of flesh around the skin. (see photos) Reserve the flesh for another use.Season the sweet potatoes with salt and pepper.Add the small cubes of butter to each half and then top with the chopped spinach. Season with salt and pepper again.Carefully break one egg into each sweet potato half.Bake in the preheated oven until the eggs are cooked to your liking, about 15 minutes. (Longer if you want the yolk cooked hard.)Season one last time with salt and pepper and serve.Serving Size: 1/2 potato Number of Servings: 4Recipe submitted by SparkPeople user NATIXII.

The nutritional information for Baked Egg and Spinach Sweet Potato is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 501.8

• Total Fat: 28.6 g
• Cholesterol: 1,293.9 mg
• Sodium: 401.6 mg
• Total Carbs: 21.9 g
• Dietary Fiber: 2.0 g
• Protein: 37.2 g

The dietary needs meet for Baked Egg and Spinach Sweet Potato is Vegetarian