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Chipotle-Maple Sweet Potato Breakfast Bowls

We had a few friends over and I don’t think they realized just how seriously I take my breakfast recipes until I served them up these amazing chipotle-maple sweet potato breakfast bowls. Each bowl is topped with soft-boiled eggs and a drizzle of spicy crema for a breakfast that is sweet, spicy and decadent and all-around delicious. All in all, this is an easy and unique vegetarian breakfast recipe that will make for a great addition to your breakfast recipes rotation!

We enjoyed this breakfast with a platter of fresh fruit to help take the edge off the richness of the bowl!


Serves: 4

Cost: $$

Skill Level: Easy

Time to Make: 40 minutes


3 large sweet potatoes

1 tablespoon olive oil

1 7-ounce can chipotles in adobo sauce

2 tablespoons maple syrup, more or less to taste

Salt and pepper to taste

1 lime

1/4 cup fresh cilantro leaves

4 tablespoons heavy cream

3 tablespoons sour cream

4 eggs

2 avocados

Hot sauce, optional, for serving


Prepare Ingredients: Peel the sweet potatoes and dice into small cubes. Rinse the cilantro leaves and roughly chop. Cut the lime into quarters. Peel the avocados and slice lengthwise. Squeeze a lime wedge over the the avocados and sprinkle with salt. Chill until ready to serve.

Prepare the Chipotle-Maple Sauce: In a bowl, combine two tablespoons of the adobo sauce from the can of chipotle peppers along with the maple syrup. Whisk until smooth and taste and season to your tastes. Add more adobo sauce if you like it a bit spicier or more maple syrup if you’d like a sweeter flavor. Add juice from one lime wedge along with the minced cilantro. Set aside.

Cook the Sweet Potatoes: Heat the olive oil in a large skillet over medium heat until very hot. Add the sweet potatoes and season with salt and pepper. Cook, stirring regularly, until browned and fork-tender, about 20-25 minutes. Add the sweet potatoes to the chipotle-maple sauce and toss to combine. Keep warm.

Prepare the Crema: In a bowl, combine the sour cream, heavy cream, and a sprinkle of salt and stir until smooth and creamy. If desired, add a tablespoon of the adobo sauce from the can of chipotles. (Reserve the chipotles for another recipe.) Set aside.

Prepare the Soft-Boiled Eggs: Heat a small pot of water over high until boiling. Reduce to medium heat (low boil) and carefully add the eggs to the pot. Cook for 7 minutes. Remove the eggs and transfer to a bowl of cold water and run cold water over the eggs to stop the cooking. Crack the shells all over with the edge of a spoon and peel the eggs. Cut each egg in half and season with a sprinkle of salt and pepper.

To Serve: Divide the sweet potatoes between bowls and arrange the sliced avocado on top. Serve each bowl with two egg halves and drizzle the crema on top. Serve with lime wedges and hot sauce, if desired.

To Serve a Group of People: I served the potatoes at the table with all the accompaniments on a platter to allow each person to make their own bowl. For this breakfast party, we also served with fresh radishes and a platter of fresh fruit. If you’re worried about guests spice level, you can toss half the potatoes with the chipotle-maple sauce and serve half the potatoes plain to allow guests to enjoy the sweet potatoes either way!

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