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brunch party vegetarian breakfast

Sweet Potato Breakfast Bowls

These chipotle-maple sweet potato breakfast bowls are perfect for a brunch party. Each bowl is topped with soft-boiled eggs and a drizzle of spicy crema.
5 from 1 vote
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Cook Time: 40 minutes
Total Time: 40 minutes
Servings: 4
Calories: 502kcal

Equipment

  • Large skillet
  • Small pot

Ingredients

  • 2 avocados
  • 1 lime quartered
  • 1 7- ounce can chipotles in adobo sauce divided
  • 2 tablespoons maple syrup more or less to taste
  • ¼ cup fresh cilantro leaves rinsed and roughly chopped
  • 1 tablespoon olive oil
  • 3 large sweet potatoes peeled and diced
  • 4 tablespoons heavy cream
  • 3 tablespoons sour cream
  • Salt and pepper to taste
  • 4 eggs
  • Hot sauce optional, for serving

Instructions

Prepare avocado:

  • Peel the avocados and slice them lengthwise. Squeeze 1 lime wedge over the avocados and sprinkle with salt. Refrigerate until ready to serve.

Prepare the chipotle-maple sauce:

  • In a bowl, combine 2 tablespoons of the adobo sauce from the can of chipotle peppers and the maple syrup. Whisk until smooth and taste and season to your taste. 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 1 lime wedge along with the minced cilantro. Set aside.

Cook the sweet potatoes:

  • Heat 1 tablespoon 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, transfer them to a bowl of ice water, and run cold water over them to stop 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.

Notes

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 bowl. We also served fresh radishes and a platter of fresh fruit for this breakfast party. If you're worried about guests' spice level, 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!

Nutrition

Calories: 502kcal | Carbohydrates: 52g | Protein: 11g | Fat: 30g | Sodium: 171mg | Fiber: 12g | Sugar: 15g | Vitamin C: 19mg
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