We eat sweet potatoes all of the time: for breakfast, lunch, and dinner. You probably already know that they’re one of those super foods: high in potassium, magnesium, beta carotene, vitamin B6, vitamin D, vitamin C. Plus, the fiber in them help a slow release of the sugars in them so you don’t have a blood sugar spike. Plus, they taste really good and they’re very versatile. This is my favorite breakfast: sweet potatoes with kale eggs and bacon. I put a little spin on my breakfast ones. When I make them for dinner, we like more savory herbs like thyme and sage and paprika and curry. But for breakfast, I add cinnamon and cumin to them. They take a while to bake, but I just do other things like clean the kitchen and get the eggs and bacon ready while they’re cooking. You could cook them at a higher heat, but cooking them low and slow they will come out with just a little crisp on them and no burnt edges. It’s well worth the wait. Here’s the recipe:
2 Large Sweet Potatoes, peeled and chopped
3 Tablespoons Bacon Grease, melted
¾ Teaspoon Sea Salt
½ Teaspoon Cinnamon
½ Teaspoon Ground Cumin
Preheat the oven to 375⁰. In a small bowl, mix the bacon grease, salt, cinnamon, and cumin. Pour over the potatoes and toss until well coated. Bake on the middle shelf in preheated oven for about 45 minutes, turning every 15-20 minutes to prevent burning.
Hope you enjoy them. Blessings…..