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breakfast

Sweetpotato Breakfast Pizza

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Sweetpotato Breakfast Pizza

Who’s for more occasions to eat pizza? We are! This egg-topped version—brimming with sweetpotatoes, parmesan, prosciutto, and basil—is perfect for breakfast, brunch, lunch, and even dinner.

Sweetpotato Breakfast Pizza

Sweetpotato Breakfast Pizza

Serves 3 or 4

Ingredients:

6 ounces orange-fleshed sweetpotatoes, cut crosswise into 1/4-inch slices
1 tablespoon olive oil
1/2 teaspoon salt, plus more for sprinkling
1/4 teaspoon pepper, plus more for sprinkling
2 ounces thinly sliced prosciutto
Flour, for sprinkling
One 12- to 14-ounce raw pizza dough
3 ounces shaved Parmesan cheese (about 1 cup), divided
4 large red onion rings (each 3 1/2 to 4 inches in diameter and 1/2-inch thick)
4 large eggs
2 tablespoons chopped fresh basil

Instructions:

  1. Arrange a rack in the bottom third of the oven and another in the top third. Place a pizza stone or rimless baking sheet on the bottom rack and preheat to 400°F.

  2. In a medium bowl, combine the sweetpotatoes, oil, salt, and pepper. Transfer to a rimmed baking sheet, spreading the sweetpotatoes out to a single layer, and roast on the top rack until tender, 7 to 9 minutes. Set aside to cool slightly and increase the oven to 500°F.

  3. Generously sprinkle a pizza paddle or second rimless baking sheet with flour. On a lightly floured surface, roll or stretch the dough out to a 14- to 16-inch round. Transfer to the prepared paddle or baking sheet and top with about 3/4 of the cheese, the prosciutto, sweetpotatoes, and remaining cheese. Arrange the onion rings on top. Transfer the pizza to the oven and bake until lightly browned but not crisp, about 7 minutes.

  4. Remove the pizza from the oven and gently crack 1 egg into each onion ring. Carefully return the pizza to the oven and continue baking until the eggs are softly set and the crust is golden, about 5 minutes. Sprinkle the pizza with the basil and more salt and pepper and serve.

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Sweetpotato Toast Galore!

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Sweetpotato Toast Galore!

Sweetpotato Toast—it’s a thing! You can definitely cook slices of sweetpotato in your toaster, just like you do with toast, then top them in a million different ways—just like you do with toast! The only limit is your imagination. Here are a few of our favorites.

Sweetpotato Toast Galore! made with California Sweetpotatoes

Each variation serves 1

Ingredients:

For Sweetpotato Toast with Avocado, Poached Egg, and Sriracha

1 slice sweetpotato (about 1/4-inch thick)
1/4 small avocado
1 egg, poached
Salt, to taste
Sriracha or other hot sauce, to taste

For Sweetpotato Toast with Cream Cheese, Maple Syrup, and Dates

1 slice sweetpotato (about 1/4-inch thick)
2 tablespoons cream cheese
2 or 3 dates, halved or quartered
1 1/2 teaspoons pumpkin seeds or pepitas, toasted
Maple syrup, to taste

For Sweetpotato and Tomato Bruschetta

1 slice sweetpotato (about 1/4-inch thick)
1/2 tomato
1 tablespoon olive oil
1 1/2 teaspoons chopped fresh basil
1 clove garlic, minced
Salt, to taste

Instructions:

  1. To make the toast variations, cook the sweetpotato in your toaster or toaster oven as you would a piece of bread, using the most well-done setting, until tender (you might have to do this 2 times). Transfer the sweetpotato to a plate, add the toppings, and enjoy.

  2. To make the bruschetta variation, cook the sweetpotato as directed above. Meanwhile, in a small bowl, combine the remaining ingredients. Transfer the sweetpotato to a plate, top with the tomato mixture, and enjoy.

Browse more recipes: AppetizersBeveragesBreakfastDessertMain DishesSaladsSide Dishes 

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Breakfast Strata with Sweetpotatoes, Chile, and Goat Cheese

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Breakfast Strata with Sweetpotatoes, Chile, and Goat Cheese

Ideal for a festive brunch, this pillowy casserole is full of hearty flavor. It might remind you a bit of French toast—if French toast had sweetpotatoes and sausage and sage!—and it’s even good with a drizzle of maple syrup.

Breakfast Strata with Sweetpotatoes.jpg

Breakfast Strata with Sweetpotatoes, Chile, and Goat Cheese

Serves 10 to 12

Ingredients:

1 tablespoon cooking oil
1 pound orange-fleshed sweetpotatoes, cut into 3/4-inch dice (about 3 1/4 cups)
12 ounces loose breakfast sausage or breakfast sausage patties
Nonstick cooking spray
10 ounces crusty Italian or French bread, with crusts, cut or torn into 3/4-inch pieces (about 10 cups)
One 7-ounce can chopped green chiles
4 ounces chèvre (spreadable goat cheese), crumbled (about 1 cup)
3 tablespoons chopped fresh sage
8 large eggs
2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper

Instructions:

  1. In a large skillet over medium heat, warm the oil. Add the sweetpotatoes and cook, stirring occasionally, for 5 minutes. Add the sausage and cook, breaking it up and stirring occasionally, until the sweetpotatoes are lightly browned and tender and the sausage is cooked through, about 8 minutes. Stir in the chiles and set the skillet aside.

  2. Coat a 2 1/2- to 3-quart casserole dish with cooking spray. Arrange 1/3 of the bread in the dish. Top with 1/3 of the sweetpotato mixture, 1/3 of the cheese, and 1/3 of the sage. Repeat 2 times. Set aside.

  3. In a large bowl, whisk the eggs, milk, salt, and pepper. Pour the egg mixture over the casserole and set aside for 20 minutes, pressing on the bread occasionally to help it absorb the liquid.

  4. Meanwhile, preheat the oven to 350°F.

  5. Cover the casserole with foil and bake for 50 minutes. Remove the foil and continue baking until the top is browned and the center is set, about 10 minutes. Let stand 10 minutes before cutting and serving.

Browse more recipes: AppetizersBeveragesBreakfastDessertMain DishesSaladsSide Dishes 

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