Meanwhile, green beans are steamed and eggs are poached. (Shawnda of Confections of a Foodie Bride, where I got this recipe from, says you can fry the eggs if you’d rather. Go crazy – I just love a poached egg. Combine sweet potatoes and an egg on top and I’m sold.)
Spicy Sweet Potatoes with Green Beans and Poached Eggs
From Confections of a Foodie Bride
Curiously enough, I never used to venture into Egg-land beyond the style of scrambled, but the Boy has dragged me happily with him into a utopia of runny yolks and thwarted attempts at poaching. I read somewhere that you should put your raw egg carefully into a sieve, let the more liquid whites drain out, then lower the egg carefully into your poaching pot and roll it out of the sieve to prevent a million tiny threads of egg white ruining your pretty poach. And lo and behold, it worked! Give it a try. Or just fry them (something I am also bad at).
Yield: 2 servings
1 tablespoon olive oil
1 medium sweet potato, diced
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon paprika
Generous pinch of salt
Several grinds black pepper
Steam-in-bag green beans
4 eggs, fried or poached
Heat oil over medium-high heat in a large pan.
Place sweet potatoes in a small sandwich bag and add dried spices – shake to coat well. Empty the bag into the pan and cook for 8-10 minutes, stirring occasionally, until potatoes are fork-tender and nicely caramelized. (Taste here and add more spices as desired, and feel free to season a bit more when assembling the dish too.)
Steam the green beans and prepare the eggs, as desired, while potatoes are cooking. Serve the potatoes and green beans topped with eggs.