Here's a great and super satisfying way to take a break from meat, chicken, pork and fish. These loaded sweet potatoes make for a simple and delicious vegetarian dinner.

So easy to make, it's a matter of baking your sweet potatoes till they're perfect for scooping out.

It's always best to sprinkle some fresh grated parmesan cheese on the potatoes for an extra flavorful layer of YUM.

The perfect guacamole calls for the perfect avocados. I always keep several in a bowl in different stages of ripeness. Just in case any of them are bruised on the inside, I always have a backup. Mash up the avocado and mix it with finely chopped red onions and a pinch of salt.

There's an art to making eggs like these! The oil has to be hot and you need to work quickly. These eggs are done before you know it. You definitely don't want to overcook the yolk because you want it to run all over the sweet potato when you slice through the egg.

To top things off, you'll want to add crispy leeks. Chop them up small and place them in a pan with some olive oil spray, a little salt and set the heat on low. With these you need to be patient and watch them closely so they don't burn.

My favorite topping just might be crispy/crunchy garlic. Chop up an entire head of garlic and place the pieces on a plate and stick it in the microwave for 30 seconds at a time until they become beautiful crunchy and golden. 

Assemble this way: guacamole over the parmesan topped sweet potatoes. Next, place one fried egg on each half. Add the crispy leek and finally the crunchy garlic pieces. Top the whole thing off with a dash of salt and red pepper flakes.

loaded sweet potatoes with guac an eggs

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Category

Entrees

Servings

2

Prep Time

10 minutes

Cook Time

1 minute

Get creative with this one. Use this recipe just as a guide but add your own favorite ingredients. It's a fun way to slip in a vegetarian dinner that never disappoints!

Ingredients

• 2 medium sweet potatoes

• 1 tbsp extra virgin olive oil

  
  

• 2 large eggs

• high quality salt such as kosher, himalayan or sea salt

• freshly ground black pepper

• 1 ripe avocado

• 1/2 small organic red onion, finely chopped

• olive oil cooking spray

• 2 tbsp chopped leeks

• 6 garlic cloves (you can use a whole head and save the leftovers)

• 1 tsp red pepper flakesWhile 

• parmesan cheese

Directions

1. Preheat oven to 400º with a rack set in the center. Poke the sweet potatoes several times with a fork and place on a baking dish or sheet. Roast about an hour until tender and you can easily insert a fork into the center of the sweet potato. 

2. While the potatoes are baking, combine the avocado, onion and a dash of salt to taste in a bowl and mix. Set aside

3. Next, in a small skillet spray the leeks with a little olive oil spray and cook on low heat, stirring often so they don't burn

   
   

4. Chop up the garlic and place in a microwave safe plate or glass container. Cook for 30 seconds, turn them and keep cooking for 30 seconds at a time until they're crispy and golden brown.

5. When the sweet potatoes are almost done, heat oil in a medium skillet over medium-heat. Add eggs and cook until edges are crispy, the whites are bubbling up, and the yolks are just set.

6. Remove the potatoes from the oven. Cut each of them in half lengthwise and place on serving plates. Sprinkle with parmesan cheese. Top with guacamole, fried eggs, leeks and garlic chunks. Sprinkle with red pepper flakes and season with salt and pepper. Serve immediately