Troy's Sweet Potato Breakfast



  • 3 sweet potatoes
  • 2 tbsp. olive oil
  • 1 tsp. cumin
  • 1 tsp. cinnamon
  • 2 tsp. hot sauce
  • 1 tbsp. minced garlic
  • ½ tsp. black pepper
  • 4 eggs
  • 1 c. low sodium chicken broth
  • 1 avocado
  • ½ c. cheddar cheese
  • ½ c. fresh cilantro


  1. Cut up the sweet potatoes into 3/4 inch cubes. In a large skillet over medium heat, warm the olive oil and then add the cubes. Add 2 tsp. of the chicken broth and the hot sauce and then cook for about 15 minutes, stirring occasionally. Add the remaining spices and toss.
  2. Pour the remaining chicken broth into the pan so there’s at least ½ inch at the bottom.
  3. Make 4 wells and crack open the eggs into these holes.
  4. Sprinkle the cheese over the top and cover for around 15 minutes so the steam poaches the eggs.
  5. Poke the white of the egg to ensure it’s cooked. 
  6. Consider serving it alongside 1/4th of an avocado and a little sprinkle of fresh cilantro
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