I have never been overly fond of the sweetness that comes with a sweet potato and typically try to make them more savory in a dish with spices and salt. This recipe came after I was left with extra ingredients from the sweet potato dish in my Thanksgiving Ebook. I found myself wanting to eat that dish for breakfast, lunch, and dinner, so I thought- why not alter it a bit and also throw some eggs on top?
It combines bold savory flavors with bacon and soft cooked eggs, and is comforting on a cold morning plus super simple to throw together. For those following the Specific Carbohydrate Diet try substituting butternut squash or celeriac!