2 hours ago
Monday, November 9, 2015
I always make a leftover sweet potato so I can have it for breakfast or lunch the next day.
I'm a planner.
I love stuffed sweet potatoes and these made for a healthy and filling meal.
Even my husband loved these (shocker).
And why is my poached egg so perfect? (which it never is).
Because I cooked it in the microwave.
I followed Bon Appetit's recipe here.
It will be the only way now.
I pinned this recipe one late night and knew I would make it as soon as fall came around.
I don't eat sweet potatoes in the summer, or butternut squash for that matter.
Roast or bake some sweet potatoes.
I prick them with a fork and throw in the oven for 1 hour at 400F.
Slice open and mash the potatoes with a fork, keeping them in their skins.
Rinse some black beans from a can (I like Goya), and throw some of the beans on the mashed potatoes.
Add some shredded fontina or mozzarella cheese to the tops and place back in the oven, just to melt the cheese.
Add some fresh arugula and a poached egg seasoned w/ hot pepper flakes over the tops.