Type what you have

Ingredients

• ✓ sweet potato
• hot sauce
• cotija cheese
• avocado
• egg
• chorizo sausage
• black pepper
• salt
• olive oil
• black bean
• garlic salt
• garlic
• lime
• jalapeno pepper
• cilantro
• sweet onion
• tomato

Instructions

1. 1 Combine tomatoes, onion, cilantro, jalapeno, lime juice, minced garlic, and garlic salt in a bowl; stir to combine. Transfer 1/2 cup pico de gallo to a second bowl and stir in black beans. Cover both bowls and set in the refrigerator.
2. 2 Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sweet potatoes and season with salt and pepper. Cook and stir until browned and crispy, 15 to 20 minutes.
3. 3 Meanwhile, cook and stir chorizo in a second skillet over medium heat until browned and cooked through, about 10 minutes.
4. 4 Distribute cooked chorizo, sweet potatoes, black bean mixture, and avocado amongst 4 bowls. Sprinkle with Cojita cheese.
5. 5 Heat a nonstick skillet over medium heat. Add remaining 1 tablespoon olive oil. Crack eggs into the pan and cook until outer edges become opaque, about 1 minute. Cover the skillet and reduce heat to low. Cook until whites are set and yolks are set to your desired firmness, 4 to 6 minutes.
6. 6 Place an egg on top of each bowl. Serve with more pico de gallo and hot sauce.

By My Hot Southern Mess

Ingredients

• ✓ sweet potato
• banana
• soy milk
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bake sweet potato in the preheated oven until tender and cooked through, about 1 hour. Remove skin, then cool in the refrigerator 8 hours to overnight.
3. 3 Blend sweet potato, banana, soy milk, and cinnamon together in a blender until smooth.

By Tim

Ingredients

• ✓ sweet potato
• vanilla greek yogurt
• orange juice
• peanut butter
• cinnamon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil.
2. 2 Place potato on the baking sheet and, using a fork, repeatedly poke the top to release steam and keep the potato exploding in the oven.
3. 3 Bake until sweet potato is fork-tender and cooked through, 45 to 50 minutes. Set aside until cool enough to handle, about 10 minutes.
4. 4 Cut cooled sweet potato in half, scoop out the flesh, and place in a bowl. Using an electric mixer, whip until smooth. Add yogurt, orange juice, peanut butter, and cinnamon. Mix on low speed until blended and smooth.
5. 5 Spoon sweet potato mixture into a bowl and serve.

By lutzflcat

Ingredients

• ✓ sweet potato
• water
• brown rice
• soy milk
• cinnamon
• nutmeg
• vanilla extract

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.
2. 2 Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.
3. 3 At the same time, bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
4. 4 Remove sweet potatoes from the oven and remove skin when cool enough to handle.
5. 5 Place sweet potato flesh and cooked rice in a food processor. Add soy milk, maple syrup, cinnamon, nutmeg, and vanilla; process until smooth. Serve hot, warm, or chilled.

By Elena Coleman

Ingredients

• ✓ sweet potato
• all-purpose flour
• baking powder
• sugar
• salt
• shortening
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 In a medium bowl, stir together the flour, baking powder, sugar and salt. Cut in the shortening until pieces of shortening are pea-sized or smaller. Mix in the sweet potatoes, and enough of the milk to make a soft dough.
3. 3 Turn dough out onto a floured surface, and roll or pat out to 1/2 inch thickness. Cut into circles using a biscuit cutter or a drinking glass. Place biscuits 1 inch apart onto a greased baking sheet.
4. 4 Bake for 12 to 15 minutes in the preheated oven, or until golden brown.

By POOTER301

Ingredients

• ✓ sweet potato
• baking mix
• brown sugar
• pumpkin pie spice
• milk
• white vinegar
• vegetable oil
• vegetable oil

Instructions

1. 1 Mix baking mix, brown sugar, and pumpkin pie spice together in a large bowl. Beat milk, mashed sweet potatoes, white vinegar, and 2 tablespoons vegetable oil together in a separate bowl until smooth; gradually beat into the dry mixture to incorporate into a batter.
2. 2 Heat a large skillet over medium heat; add just enough oil to cover the cooking surface and let oil get hot. Pour batter onto hot skillet by 1/4 cup portion, taking care to not overcrowd the skillet. Cook pancakes until browned, 3 to 5 minutes per side. Repeat cooking steps until all batter is used.

By ReynnaRose

Ingredients

• ✓ sweet potato
• butter
• onion
• brown sugar
• garlic powder
• chipotle chile powder

Instructions

1. 1 Melt butter in a nonstick skillet over medium-high heat. Add sweet potatoes and onion; cover and cook, stirring occasionally, until sweet potatoes are tender and onion is translucent, about 10 minutes.
2. 2 Stir in brown sugar, garlic powder, and chipotle chile powder; cook, uncovered, until potatoes are golden brown on the bottom, about 5 minutes. Flip; cook until browned on other side.

By CookinNurse

Ingredients

• ✓ sweet potato
• bacon
• olive oil
• paprika
• salt
• black pepper
• dill weed

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Toss sweet potato, bacon, olive oil, paprika, salt, pepper, and dill in a large bowl. Place mixture into the preheated air fryer. Cook for 12 to 16 minutes. Check and stir after 10 minutes and then every 3 minutes until crispy and browned.

By Angela Sackett Superhotmama

Ingredients

• ✓ sweet potato
• butternut squash
• olive oil
• salt
• black pepper
• apple chicken sausage
• egg
• baby spinach
• red pepper flake
• black bean
• goat cheese
• whole-wheat pita bread

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine butternut squash, sweet potatoes, olive oil, salt, and pepper in a storage container. Cover with lid and shake well until fully coated. Place vegetables onto a baking sheet.
3. 3 Bake in the preheated oven until vegetables are easily pierced with a fork, about 45 minutes.
4. 4 Place chicken sausage in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reduce heat to medium-low; add eggs, spinach, and red pepper flakes. Cook and stir until eggs are set, about 5 minutes. Mix in black beans; cook until heated through, about 1 minute. Add goat cheese.
5. 5 Fill pita breads with scrambled eggs and baked vegetables.

By Stevanda

Ingredients

• ✓ sweet potato
• all-purpose flour
• baking powder
• salt
• nutmeg
• milk
• butter
• egg

Instructions

1. 1 Bring a medium saucepan of lightly salted water to a boil. Add sweet potatoes and cook until tender but still a bit firm, about 15 minutes. Drain, then immediately immerse in cold water to loosen skins. Drain again; remove and discard skins.
2. 2 Sift flour, baking powder, salt, and nutmeg together into a medium bowl.
3. 3 Chop sweet potatoes, transfer to another medium bowl, and mash. Mix in milk, melted butter, and egg. Gradually mix in flour mixture until well combined.
4. 4 Lightly grease a griddle and preheat over medium heat.
5. 5 Working in batches, drop heaping tablespoonfuls batter onto the hot griddle and cook until the surface begins to bubble, 3 to 4 minutes. Flip and cook on the other side until golden brown, 2 to 3 more minutes.

By SWIZZLESTICKS

Ingredients

• ✓ sweet potato
• water
• salt
• olive oil
• onion
• ham
• cinnamon
• cayenne pepper
• brown sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Place sweet potato in a microwave-safe bowl; add water and salt. Microwave until partially softened, 2 to 3 minutes; drain.
3. 3 Heat olive oil in a skillet over medium heat; cook and stir onion in hot oil until slightly softened, 3 to 4 minutes.
4. 4 Stir sweet potato, ham, cinnamon, cayenne pepper, and salt into onion; cover skillet with a lid. Cook sweet potato mixture, stirring occasionally, until sweet potatoes are cooked through, about 10 minutes; sprinkle with brown sugar. Cook and stir until brown sugar is dissolved, 1 to 2 more minutes.

By reggie1642

Ingredients

• ✓ sweet potato
• olive oil
• rosemary
• salt
• black pepper
• onion
• cumin
• cayenne pepper
• chorizo sausage

Instructions

1. 1 Heat oil in a skillet over medium heat. Add sweet potato; cook and stir, lowering heat if necessary to avoid burning, about 5 minutes. Season with rosemary, salt, and black pepper; cook until potato begins to soften, about 5 minutes more.
2. 2 Stir in onion, cumin, and cayenne pepper; cook until onion is soft, 5 to 7 minutes. Add chorizo; increase heat to medium-high. Cook and stir until potato is tender (not mushy) and brown, and chorizo becomes crisp, 1 to 2 minutes.

By dtreglia

Ingredients

• ✓ sweet potato
• bacon
• yellow onion
• fennel
• jalapeno pepper
• whiskey
• brown sugar
• salt
• black pepper

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. Remove bacon from the skillet with a slotted spoon to a plate lined with paper towels, leaving drippings in the skillet.
2. 2 Reduce heat to medium. Cook and stir onion and fennel in hot bacon fat until golden brown, about 10 minutes. Add sweet potato, place a cover on the skillet, and cook until sweet potato is tender and slightly browned, about 10 minutes.
3. 3 Increase heat to medium-high. Pour whiskey into the skillet and bring to a boil while scraping browned bits of food off the bottom of the pan with a wooden spoon. Add bacon to vegetable mixture. Add brown sugar and stir to incorporate. Reduce heat to medium; cook and stir until whiskey has been absorbed and liquid is caramel-colored, about 5 minutes. Season with salt and pepper.

By littlewummer

Ingredients

• ✓ sweet potato
• all-purpose flour
• wheat germ
• baking powder
• salt
• butter
• evaporated milk
• milk
• nutmeg

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Into a large bowl, sift together the flour, wheat germ, baking powder, and salt. Mix in butter, evaporated milk, sweet potatoes, milk, and nutmeg, stirring by hand until dough is smooth.
3. 3 On a lightly floured board, roll out the dough until it is about 1/2-inch thick. With a sharp knife, cut into 3-inch squares or diamonds. Place squares on greased baking sheet, and bake for 15 to 20 minutes. Serve warm.

By WickedWitchTink

Ingredients

• ✓ sweet potato
• butter
• bacon
• broccoli
• yellow onion
• garlic
• spinach
• salt
• black pepper
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
2. 2 Cook bacon in a skillet over medium heat until golden brown, about 8 minutes. Drain on paper towels then coarsely chop.
3. 3 Cook sweet potato, broccoli, onion, and garlic in the same skillet until onion is translucent, about 5 minutes. Add spinach, salt, and black pepper; cook until spinach is wilted, 3 to 5 minutes.
4. 4 Beat eggs in a bowl until foamy; stir in bacon and spinach mixture. Pour egg-vegetable mixture into the baking dish.
5. 5 Bake in the preheated oven until top and sides are golden brown, 35 to 40 minutes.

By The Noshologist

Ingredients

• ✓ sweet potato
• vegetarian sausage link
• water
• butter
• egg
• cottage cheese
• cheddar cheese
• mozzarella cheese
• spinach
• onion

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Place sausage in a large skillet with ¼ inch water; cook over medium heat until water evaporates and sausages are evenly browned, 10 to 15 minutes. Crumble sausages. Set aside.
3. 3 Combine sweet potatoes and butter in a bowl; spread into the prepared baking dish.
4. 4 Whisk eggs in a large bowl. Fold in cottage cheese, Cheddar-mozzarella cheese, spinach, onion, and reserved sausages; spoon over sweet potatoes.
5. 5 Bake in the preheated oven until eggs are set and a toothpick inserted in the center comes out clean, about 1 hour. Cool before serving for 5 minutes.

By Zafah7

Ingredients

• ✓ sweet potato
• green onion
• olive oil
• garlic powder
• salt
• black pepper
• chorizo
• egg
• butter
• flour tortilla
• salsa
• queso fresco

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Place sweet potatoes and green onions on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to combine and spread out evenly.
3. 3 Roast in the preheated oven until soft, about 25 minutes.
4. 4 Meanwhile, cook chorizo in a medium skillet over medium-high heat, breaking apart with a wooden spoon, 8 to 10 minutes. Drain any excess fat; transfer chorizo to a bowl and set aside to cool. Wipe out the skillet and return it to the stove.
5. 5 Whisk eggs in a medium bowl until smooth. Heat butter in the skillet over medium-high heat. Pour in eggs and scramble until just set, 3 to 5 minutes. Scrape scrambled eggs into a clean bowl and let cool.
6. 6 Line up tortillas in assembly-line fashion. Divide chorizo between 8 tortillas. Top each with a portion of sweet potato-onion mixture, scrambled eggs, 1 tablespoon salsa, and queso fresco. Fold the bottom of each tortilla up over filling, then fold in both sides and roll up burritos.
7. 7 Flip burritos so they are seam-side down. Wrap each individually with aluminum foil and place into a resealable plastic bag.

By France Cevallos

Ingredients

• ✓ sweet potato
• olive oil
• cumin
• salt
• black bean
• cumin
• salt
• garlic powder
• chorizo sausage
• butter
• egg
• avocado

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Make potatoes: Combine sweet potatoes, olive oil, cumin, and salt in a medium bowl. Spread evenly on the prepared baking sheet.
3. 3 Roast in the preheated oven, stirring after 10 minutes, until browned and cooked, 18 to 20 minutes total.
4. 4 Meanwhile, make beans: Combine black beans, cumin, salt, and garlic powder in a small saucepan over medium-low heat. Heat until warmed through, 8 to 10 minutes. Keep warm.
5. 5 Meanwhile, make chorizo: Cook chorizo in a large skillet over medium-high heat, breaking up any large clumps, until browned, 5 to 6 minutes. Transfer chorizo to a paper towel-lined plate using a slotted spoon. Reserve about 1 tablespoon grease in the skillet, adding butter as needed to make up the difference.
6. 6 Cook eggs: Crack eggs into grease-butter mixture in the skillet and cook until whites are set and yolks reach desired doneness, 3 to 5 minutes.
7. 7 Divide sweet potatoes, drained black beans, chorizo, and avocados between 4 bowls. Top each bowl with an egg.

By France Cevallos

Ingredients

• ✓ sweet potato
• olive oil
• kosher salt
• black pepper
• egg
• milk
• pepper jack cheese
• flour tortilla
• black bean
• vegan chorizo
• salsa verde
• hot sauce
• salsa

Instructions

1. 1 Gather all ingredients and preheat oven to 425 degrees F (220 degrees C).
2. 2 Spread sweet potatoes on a baking sheet and drizzle with 1 tablespoon olive oil. Season well with salt and pepper and toss to coat.
3. 3 Roast sweet potatoes until tender and browned, 15 to 20 minutes. Let cool to room temperature.
4. 4 Heat remaining olive oil in a large skillet over medium-low heat. Whisk eggs and milk together in a medium bowl and season with salt and pepper. Pour eggs into pan and cook, stirring frequently with a rubber spatula, until they begin to set, about 2 to 3 minutes. Sprinkle cheese over eggs and continue to cook, stirring frequently, until eggs are no longer runny, 3 minutes more. Remove from heat and let cool to room temperature.
5. 5 Wrap tortillas in a dish cloth and microwave for 30 seconds to 1 minute, until pliable. To assemble each burrito: Spread about ¼ cup sweet potatoes, ⅓ cup scrambled eggs, ¼ cup black beans and 2 tablespoons chorizo in a horizontal line across the middle of the tortilla, leaving about 2 inches on either side. Drizzle with 1 to 2 tablespoons salsa verde.
6. 6 Fold left and right sides over the filling, then tightly roll from the bottom of the tortilla to form a burrito. Tightly wrap in plastic wrap or aluminum foil. Repeat with remaining tortillas, and freeze for up to 1 month. Alternatively, refrigerate for up to three days.
7. 7 To serve: Remove burrito from plastic or foil and place on a plate in the microwave. Microwave on high for 4 to 5 minutes, until filling is hot and tortilla is tender. Serve immediately with your choice of hot sauce or salsa. If reheating from the refrigerator, microwave on high for 1 ½ to 2 minutes.

By Maren Ellingboe King

Ingredients

• ✓ sweet potato
• cooking spray
• coconut oil
• cinnamon
• salt
• egg
• cottage cheese
• egg white
• half-and-half
• vanilla extract
• granulated sugar substitute

Instructions

1. 1 Preheat an air fryer to 375 degrees F (188 degrees C). Spray the air fryer basket with cooking spray.
2. 2 Combine sweet potato, coconut oil, 1/2 teaspoon cinnamon, and a pinch of salt in a small mixing bowl. Massage the oil and seasonings into the potatoes and transfer to the prepared basket.
3. 3 Air-fry until potatoes are tender, about 10 minutes, tossing halfway through to ensure even cooking. The exact amount of time will depend on the size of the cubes. Remove the basket and allow potatoes to cool.
4. 4 While the sweet potatoes are cooling, combine eggs, cottage cheese, liquid egg whites, half-and-half, vanilla, sugar substitute, and a pinch of salt in a blender. Blend on high until well-mixed and fluffy, 1 to 2 minutes.
5. 5 Spray a 7-compartment silicone egg bite mold with cooking spray. Scoop 1 tablespoon sweet potatoes into each compartment and pour egg mixture over top, leaving a little bit of space for expansion. Cover the mold with aluminum foil.
6. 6 Place a trivet into a multi-functional pressure cooker (such as Instant Pot®). Add 1 cup water, and place the egg mold on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
7. 7 Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes, then release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes more. Unlock and remove the lid.

By Krissy Doom

Ingredients

• ✓ sweet potato
• sugar
• canola oil
• egg
• self-rising flour
• cinnamon
• nutmeg
• water
• pecan
• cooking spray
• brown sugar
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Wrap sweet potato in aluminum foil.
2. 2 Bake sweet potato in the preheated oven until easily pierced with a fork, about 1 hour. Set aside to cool.
3. 3 Whisk white sugar and canola oil together in a bowl. Add eggs; mix well. Sift in flour, cinnamon, and nutmeg. Slowly whisk in water until incorporated.
4. 4 Peel sweet potato; mash flesh into batter. Fold in ½ cup chopped pecans.
5. 5 Reduce the oven temperature to 320 degrees F (160 degrees C). Coat a 9x5-inch loaf pan with cooking spray.
6. 6 Pour batter into the prepared loaf pan.
7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
8. 8 Heat brown sugar and butter in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Stir in remaining ½ cup chopped pecans to combine. Pour brown sugar-pecan glaze over bread.

By Jessica Shelton

Ingredients

• ✓ sweet potato
• flour
• baking powder
• cinnamon
• salt
• milk
• egg
• butter
• brown sugar
• lime juice
• vanilla extract
• lime zest

Instructions

1. 1 Pierce a sweet potato with a fork and place in a microwave-safe bowl; heat in microwave until tender, 5 to 10 minutes. Cool and measure out 3/4 cup sweet potato, reserving the rest for another use.
2. 2 Preheat a waffle iron according to manufacturer's instructions.
3. 3 Combine flour, baking powder, cinnamon, and salt together in a large bowl.
4. 4 Mix sweet potato, eggs, melted butter, brown sugar, lime juice, vanilla extract, and grated lime zest together in a bowl. Pour sweet potato mixture into the flour mixture; stir until batter is smooth.
5. 5 Spoon batter into the waffle iron and cook according to manufacturer's instructions until golden brown, about 5 minutes. Repeat with remaining batter.

By DannyBoy

Ingredients

• ✓ sweet potato
• sugar
• egg
• vegetable oil
• orange juice
• all-purpose flour
• salt
• baking soda
• cinnamon
• nutmeg
• allspice
• clove

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Wash sweet potatoes, slice lengthwise and place on a lightly greased baking sheet. Bake in preheated oven until tender, about 30 minutes. Let cool, peel and mash.
2. 2 In a large mixing bowl, beat together sugar, eggs and oil. Stir in orange juice and 2 cups mashed sweet potatoes. In a separate bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, allspice and cloves. Stir flour mixture into egg/sweet potato mixture until just combined. Fold in pecans if desired. Pour batter into prepared pans.
3. 3 Bake in preheated oven for 1 hour 25 minutes, or until golden brown and a toothpick inserted into center of a loaf comes out clean.

By Umm Asiyah

Ingredients

• ✓ sweet potato
• almond milk
• salt
• oat
• flax seed
• cinnamon
• ground ginger
• clove
• honey
• butter
• vanilla extract

Instructions

1. 1 Combine almond milk and salt in a saucepan; bring to a boil over medium-high heat. Stir in oats, sweet potatoes, flax seeds, cinnamon, ginger, and cloves. Reduce heat to medium; cook, stirring often, about 5 minutes.
2. 2 Off heat, stir in honey, butter, and vanilla extract.

By Tammy Lynn

Ingredients

• ✓ sweet potato
• sugar
• olive oil
• water
• egg
• all-purpose flour
• cinnamon
• baking soda
• baking powder
• salt
• pecan

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
2. 2 Combine sugar, sweet potato, olive oil, water, and eggs in a bowl.
3. 3 Combine flour, cinnamon, baking soda, baking powder, and salt in a separate bowl. Add flour mixture and pecans to sweet potato mixture. Gently fold together until just moist, being careful not to overmix.
4. 4 Spoon batter into the prepared muffin cups, filling each 3/4 full.
5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool on wire rack.

By Diana Moutsopoulos

Ingredients

• ✓ sweet potato
• white sugar
• vegetable oil
• banana
• all-purpose flour
• baking soda
• cinnamon
• nutmeg
• salt
• baking powder
• water
• pecan

Instructions

1. 1 Bring water to a boil in a large pot. Add sweet potatoes and cook until tender, 20 to 30 minutes; drain. Place sweet potatoes in a bowl and mash with a potato masher until smooth.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
3. 3 Stir sugar and oil together in a bowl until well mixed; beat in banana. Combine flour, baking soda, cinnamon, nutmeg, salt, and baking powder in a separate bowl. Alternate stirring the flour mixture and 1/3 cup water into the sugar mixture until combined. Mix in sweet potatoes and pecans; stir until batter is smooth. Pour batter into the prepared loaf pan.
4. 4 Bake in the preheated oven until top is golden brown, about 1 hour.

By amathews29

Ingredients

• ✓ sweet potato
• rolled oat
• brown sugar
• baking powder
• salt
• cinnamon
• nutmeg
• milk
• egg
• vegetable oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking pan.
2. 2 Mix oats, brown sugar, baking powder, salt, cinnamon, and nutmeg together in a bowl until well combined.
3. 3 Mix potatoes, milk, eggs, and oil together in a separate bowl until well combined. Add sweet potatoes to oats and mix until well combined. Spread evenly in the prepared baking dish.
4. 4 Bake in the preheated oven until oatmeal sets, and top is golden brown, about 30 minutes.

By Girl of Deliciously Simple

Ingredients

• ✓ sweet potato
• egg
• vanilla protein powder
• milk
• oat flour
• flax seed
• pumpkin pie spice
• baking powder
• banana
• almond
• pecan
• walnut
• coconut oil

Instructions

1. 1 Fill a pot with water; bring to a rolling boil. Add sweet potato; return to a boil. Cook until sweet potato is tender, 7 to 10 minutes; drain.
2. 2 Mash sweet potato in a small bowl with a fork.
3. 3 Combine 1 cup mashed sweet potato, eggs, protein powder, milk, oat flour, flax seeds, pumpkin pie spice, and baking powder in a bowl; stir in banana, almonds, pecans, and walnuts until combined.
4. 4 Melt coconut oil in a skillet over medium heat. Drop enough batter into the skillet to make a 4- to 6-inch pancake; cook until golden brown, 3 to 5 minutes. Flip; cook until browned on the other side, 3 to 5 minutes more. Repeat with remaining batter.

By The Healthy Hulk

Ingredients

• ✓ sweet potato
• olive oil
• kosher salt
• garlic powder
• black pepper
• onion
• red bell pepper
• garlic
• pork sausage
• spinach
• mozzarella cheese
• rosemary
• egg
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine sweet potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt, garlic powder, and 1/2 teaspoon black pepper on a large baking sheet in a single, even layer; toss to coat well.
3. 3 Bake in the preheated oven until slightly browned, about 30 minutes.
4. 4 Meanwhile, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and red pepper; cook and stir until translucent, 2 to 3 minutes. Add garlic and stir for 1 more minute. Transfer mixture to a medium mixing bowl.
5. 5 Heat the same skillet over medium-high heat. Add sausage; cook and break apart with a spatula until cooked through, 5 to 7 minutes. Drain sausage and add to the bowl with the veggie mixture. Add spinach, mozzarella cheese, and rosemary to the mixture.
6. 6 Gently whisk eggs, milk, and remaining kosher salt and black pepper together in a bowl until well combined. Pour over the sausage and veggie mixture and gently toss to combine.
7. 7 Place roasted potatoes in the bottom of the prepared baking dish. Pour the veggie and sausage mixture evenly over top.
8. 8 Bake, uncovered, in the preheated oven until eggs are set in the center, about 50 minutes. If the egg mixture starts to brown, put a loose sheet of aluminum foil over the baking dish to cover it.

By Ms Chef Esh

Ingredients

• ✓ sweet potato
• olive oil
• sausage
• onion
• red bell pepper
• mushroom
• kale
• salt
• black pepper
• egg
• water
• thyme
• green onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat olive oil in a large skillet over medium heat. Add sweet potato; cover and cook, stirring occasionally, until tender, 8 to 10 minutes. Transfer to a large bowl.
3. 3 Cook and stir sausage in the same skillet over medium-high heat until crumbled and browned, 5 to 7 minutes. Add to sweet potato in the bowl.
4. 4 Cook and stir onion and red bell pepper in the same skillet until tender, about 3 minutes. Season with salt and pepper. Add mushrooms and kale; cook until kale softens, about 3 minutes more. Transfer to the bowl.
5. 5 Whisk eggs, water, thyme, salt, and pepper together in a small bowl. Stir into sausage mixture. Pour into a large baking dish.
6. 6 Bake in the preheated oven until sweet potato starts to brown, 20 to 25 minutes. Let stand for 5 minutes. Garnish with green onion.

By Jenna R