Sweet Potato Hash with Fried Eggs and Avocado

Why You’ll Love This Sweet Potato Hash

Good morning, sunshine! Alexandre here, and I’m about to transform your breakfast game with this incredible sweet potato breakfast that’s about to become your new weekend ritual. Picture this: golden cubes of sweet potato, perfectly crispy on the outside and tender on the inside, topped with sunny-side-up eggs with those gorgeous runny yolks, and creamy slices of avocado to bring it all together. Is your mouth watering yet? Mine certainly is!

Let me tell you, this sweet potato hash has saved my sanity on countless busy mornings. As a parent and recipe developer, the breakfast battle is real—trying to create something nutritious that doesn’t require me to wake up at dawn while also pleasing everyone at the table. This dish checks all those boxes and then some!

What makes this recipe truly special is how it manages to be both comforting and energizing. The complex carbohydrates in sweet potatoes give you sustained energy without the crash that comes from those sugary breakfast cereals. The protein from the eggs keeps hunger at bay until lunchtime (a small miracle in my household!), and the healthy fats from the avocado make this a truly balanced meal.

For all my busy moms and working professionals out there, this is a breakfast that looks like you spent hours in the kitchen when in reality, most of the cooking time is hands-off. You can prep the sweet potatoes the night before and even multitask around the kitchen while they’re roasting. Talk about a win-win!

If you’ve got picky eaters at home (and boy, do I know that struggle), sweet potato hash is surprisingly adaptable. The natural sweetness of the potatoes makes them more appealing to little ones who might turn their noses up at other vegetables. My youngest used to push away anything orange on his plate until this dish came along—now he asks for “those orange cubes” by name!

The versatility of this recipe is another reason to fall head over heels for it. Having a vegetarian friend over for brunch? Skip the bacon. Need more protein after a morning workout? Add some black beans or leftover chicken. Serving a crowd? Simply double the recipe and use a larger baking sheet. This dish bends to your needs without breaking a sweat.

And can we talk about the colors? In the dead of winter when everything outside looks gray and gloomy, bringing this vibrant plate to the table is like serving up a little bit of sunshine. The deep orange of the sweet potatoes, the sunny yellow of the egg yolks, and the rich green of the avocado—it’s a feast for the eyes before it’s even a feast for the stomach.

For those of you trying to eat more wholesome, homemade meals, this recipe is a perfect starting point. It contains whole, unprocessed ingredients that you can feel good about feeding to your family. No mysterious ingredients or preservatives here—just honest-to-goodness real food that nourishes the body and soul.

Oh, and if you’re as much of a brunch enthusiast as I am, you’ll be happy to know this dish holds up beautifully for entertaining. When I have friends over for a lazy Saturday brunch, I’ll prepare all the sweet potatoes ahead of time, then just fry up the eggs as everyone gathers around the table. It’s casual enough to feel relaxed but impressive enough to earn those “oohs” and “aahs” when you serve it up.

For those days when you’re feeling a bit under the weather, this sweet potato hash has an almost medicinal quality to it. The vitamin A in sweet potatoes supports your immune system, the protein in eggs helps repair tissues, and the potassium in avocados keeps your electrolytes balanced. It’s comfort food that actually comforts your body, not just your soul. If you’re looking for more immune-boosting recipes, check out my Homemade Zuppa Toscana that’s equally nourishing on chilly days.

The Story Behind This Sweet Potato Hash

Like all the best recipes in my repertoire, this sweet potato hash was born out of necessity and a pinch of desperation. It was one of those Sunday mornings a few years back—you know the kind—where everyone woke up hungry and slightly cranky, and the pantry was looking rather bare. I had sweet potatoes that needed using up, half a dozen eggs, and an avocado that was perfectly ripe (a small miracle in itself!).

With three hungry kids staring at me expectantly and my coffee not yet kicked in, I remembered a hash I’d had at a trendy brunch spot downtown the weekend before. It was delicious but cost nearly twenty dollars! Surely I could create something similar at home without breaking the bank.

So I set to work, dicing sweet potatoes while still in my pajamas, tossing them with whatever spices caught my eye first in the cabinet. Into the oven they went, and I crossed my fingers that the experiment would work. The kids were circling the kitchen like little sharks, the “I’m hungry” chorus growing louder by the minute.

But then the magic happened—the aroma of those spiced sweet potatoes roasting filled the kitchen, and suddenly everyone’s mood lifted. My oldest even asked, “What smells so good?” (a rare compliment from a teenager before noon). When I pulled that tray out of the oven, those golden cubes sizzling and fragrant, I knew we were onto something special.

I quickly fried up some eggs, sliced the avocado, and served it up on our mismatched plates. The table went quiet—always a good sign when feeding children—as everyone dug in. My husband looked up after a few bites and said, “This needs to go into the rotation.” High praise indeed from a man of few words!

Since that morning, this sweet potato hash has evolved with our family’s tastes and whatever ingredients we have on hand. It’s seen us through lazy weekends, harried weekday mornings before school, and even dinner on evenings when I’m too tired to cook anything elaborate.

What I love most about this recipe is how it connects us. There’s something about a shared breakfast that brings a family together in a way other meals sometimes don’t. Maybe it’s because we’re all still soft around the edges in the morning, not yet armored up for the day ahead.

I remember one particular morning when my middle child, who was going through a particularly picky phase, helped me dice the sweet potatoes. She measured out the spices, carefully cracked the eggs (only a few bits of shell to fish out!), and beamed with pride when everyone complimented “her” breakfast. That was the day she started to open up to trying new foods—all because of this simple hash.

The recipe has traveled with us too. Last summer, we rented a cabin by the lake, and I made this hash on our first morning there. Now, whenever we smell sweet potatoes roasting, one of the kids will inevitably say, “Smells like vacation!” Food memories are powerful that way; they anchor us to moments of happiness.

Even my mother-in-law—who initially raised an eyebrow at sweet potatoes for breakfast (“Aren’t those for Thanksgiving?”)—has become a convert. Now when she visits, she specifically requests “that sweet potato thing with the eggs.” I’ve caught her sneaking the recipe to her bridge club friends more than once!

This dish has seen us through seasons of life—it was what I craved during my third pregnancy, what I made for my best friend when she came over after a tough breakup (food heals in mysterious ways), and what my husband learned to cook for me when I was on deadline for my cookbook and working around the clock.

What started as a thrown-together meal on a desperate morning has become a thread in our family’s story. Isn’t that how the best recipes come to be? Not from fancy technique or exotic ingredients, but from love and necessity and making do with what you have.

So when you make this hash in your own kitchen, know that you’re not just following a recipe—you’re joining a tradition of morning magic that’s brought joy to my family’s table for years. And I hope it brings just as much joy to yours.

Ingredients

Let me walk you through everything you’ll need to create this sweet potato breakfast masterpiece. The beauty of this recipe lies in its simplicity—just a handful of quality ingredients coming together to create something truly special.

For the Sweet Potato Hash Base:

• 2 large sweet potatoes (about 1½ pounds), peeled and diced into ½-inch cubes
• 1 medium red onion, diced
• 1 red bell pepper, diced
• 3 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon ground cumin
• ½ teaspoon dried thyme
• ¼ teaspoon cayenne pepper (optional, for heat lovers!)
• Salt and freshly ground black pepper, to taste
• 4 slices bacon, diced (optional—leave out for a vegetarian version)

For Topping:

• 4 large eggs (farm-fresh if you can get them!)
• 2 ripe avocados, sliced
• 2 green onions, thinly sliced
• ¼ cup fresh cilantro, roughly chopped
• Hot sauce, for serving (optional)
• Lime wedges, for serving

Now, let’s talk about these ingredients and why they matter!

Sweet Potatoes: The star of our show! I recommend using orange-fleshed sweet potatoes (sometimes labeled as yams) for this recipe. They have a naturally sweet flavor and beautiful color. When shopping, look for firm sweet potatoes without any soft spots or sprouts. If you’ve got a farmers’ market nearby, even better—locally grown sweet potatoes often have superior flavor and freshness.

Red Onion: The slight sharpness of red onion balances the sweetness of the potatoes. If red onions are too strong for your taste, soak the diced pieces in cold water for 10 minutes before cooking to mellow them out. Yellow onions work fine too, but the red adds such beautiful color to the dish.

Red Bell Pepper: These add a wonderful crunch and vibrant color. Red bell peppers are sweeter than green ones, which makes them perfect for this dish. Feel free to use orange or yellow bell peppers as an alternative—or a combination for a rainbow effect!

Olive Oil: I recommend using extra virgin olive oil for the best flavor. Its fruity notes complement the sweetness of the potatoes beautifully. If you don’t have olive oil on hand, avocado oil makes an excellent substitute with its high smoke point and neutral flavor.

Spices: This combination of smoked paprika, garlic powder, cumin, and thyme creates a warm, aromatic profile that elevates the humble sweet potato to star status. The smoked paprika adds a subtle smokiness that makes this dish taste like it took hours to make. The optional cayenne adds a gentle kick that wakes up your taste buds without overwhelming them.

Bacon (optional): If you’re a meat-eater, the salty, smoky addition of bacon takes this hash to the next level. I like to use thick-cut bacon for more texture, but any type works well. For those keeping it vegetarian, the smoked paprika will give you that hint of smokiness without the meat.

Eggs: I always say that the quality of your eggs makes a difference you can taste. If possible, spring for pasture-raised eggs with those gorgeous orange yolks. They’re not just prettier—they genuinely taste better and have more nutritional value. The way those yolks break over the hash… pure breakfast poetry!

Avocados: Look for avocados that yield slightly to gentle pressure—this means they’re perfectly ripe. Too firm, and they’ll lack flavor; too soft, and they’ll be mushy. If you’re planning ahead, buy firm avocados a few days before you plan to make this recipe and let them ripen on your counter. A little insider tip: avocados with the stem nub still attached tend to keep better.

Green Onions and Cilantro: These fresh herbs add brightness and a pop of color to the finished dish. If you’re in the cilantro-averse camp (it’s genetic!), feel free to substitute fresh parsley or chives.

Hot Sauce and Lime Wedges: These optional finishing touches allow everyone to customize their plate. A dash of hot sauce and a squeeze of lime juice cut through the richness of the egg yolks and avocado, bringing all the flavors into perfect harmony.

The wonderful thing about this ingredient list is how forgiving it is. Don’t have red bell peppers? Yellow or orange work great too. Only have sweet white onions instead of red? No problem! This recipe is less about precise measurements and more about creating a harmonious blend of flavors and textures.

For those with dietary concerns, this recipe is naturally gluten-free and can easily be made vegetarian by omitting the bacon. If you’re dairy-free, you’re already in the clear—no modifications needed! And for my vegan friends, you can still enjoy this delicious hash—just skip the eggs and perhaps add some black beans or crumbled tofu for protein.

Another thing I love about these ingredients is that most of them are pantry and refrigerator staples in my house. Other than making sure I have fresh sweet potatoes, avocados, and eggs on hand, I can usually whip this up without a special trip to the grocery store. It’s the perfect “I have nothing planned for breakfast” breakfast that makes you look like you absolutely had everything planned.

Execution

Now that we’ve got all our ingredients ready, let’s bring this sweet potato hash to life! The magic of this dish lies not just in the ingredients but in the technique. Don’t worry—I’ll walk you through every step to ensure your hash turns out perfectly crispy and delicious.

Step 1: Prep Your Sweet Potatoes

Preheat your oven to 425°F (220°C). This high heat is crucial for getting those crispy edges on our sweet potatoes.

Peel your sweet potatoes and dice them into ½-inch cubes. Try to keep the size consistent for even cooking. A little tip from my kitchen: after dicing, place your sweet potato cubes in cold water for about 10 minutes, then drain and pat them thoroughly dry with paper towels. This removes excess starch and helps them crisp up beautifully in the oven.

Step 2: Season and Roast the Hash Base

In a large bowl, combine your dried sweet potato cubes, diced red onion, and red bell pepper. Drizzle with 2 tablespoons of olive oil, then sprinkle with the smoked paprika, garlic powder, cumin, dried thyme, cayenne (if using), salt, and black pepper. Toss everything together until the vegetables are evenly coated with oil and spices.

Spread this mixture in a single layer on a large baking sheet. The secret to crispy sweet potatoes is giving them space—overcrowding the pan will cause them to steam rather than roast. If necessary, use two baking sheets to avoid overcrowding.

Pop the baking sheet into your preheated oven and roast for about 20-25 minutes. At the halfway mark (around 10-12 minutes), take the pan out and give everything a good stir to ensure even browning. You’ll know they’re done when the sweet potatoes are tender inside and caramelized on the outside, with edges turning deliciously golden brown.

Step 3: Cook the Bacon (If Using)

While the sweet potatoes are roasting, heat a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Once crisp, transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the pan. We’ll use this flavorful fat to cook our eggs later.

If you’re keeping this vegetarian, simply heat 1 tablespoon of olive oil in your skillet when you’re ready to cook the eggs.

Step 4: Combine Hash Ingredients

When the sweet potato mixture is done roasting, carefully transfer it to a large bowl (or back to the bowl you used for seasoning). If you’re using bacon, add the crispy bacon pieces to the bowl and gently toss everything together. The residual heat from the roasted vegetables will warm up the bacon if it’s cooled down.

Step 5: Fry Your Eggs

Return your skillet (with the reserved bacon fat or fresh olive oil) to medium-low heat. Crack your eggs into the skillet, being careful not to break the yolks. For sunny-side-up eggs, cook until the whites are set but the yolks are still runny, about 3-4 minutes. Season with a pinch of salt and pepper.

If you prefer your yolks more cooked, you can gently flip the eggs and cook for an additional 30 seconds for over-easy, or longer for more well-done yolks. Alternatively, you can cover the skillet with a lid for the last minute of cooking to help set the top of the eggs while keeping the yolks somewhat runny.

Step 6: Assemble Your Masterpiece

Now for the fun part—plating up this beautiful dish! Divide the sweet potato hash among four plates or shallow bowls. Top each serving with a fried egg. Arrange sliced avocado around the edges of each plate.

Sprinkle the entire dish with sliced green onions and fresh cilantro. If desired, serve with hot sauce and lime wedges on the side for everyone to customize to their taste.

Step 7: Serve Immediately

This dish is best enjoyed immediately while the eggs are still warm and the yolks are ready to create that luscious sauce when broken. Gather everyone around the table and watch their eyes light up as you serve this colorful, hearty breakfast!

The beauty of this execution is that while it looks impressive, most of the cooking time is hands-off, letting your oven do the heavy lifting. This gives you time to set the table, brew some coffee, or simply enjoy a quiet moment before the family descends on breakfast.

For busy mornings, you can execute this recipe with a few time-saving tweaks. Dice your sweet potatoes, onions, and peppers the night before and store them in an airtight container in the refrigerator. You can even mix the spices ahead of time and keep them in a small container ready to go. With these prep steps done, you can have this hash on the table in less than 30 minutes the next morning.

What I love most about making this dish is how it fills the house with the most mouthwatering aroma. There’s something about the smell of sweet potatoes roasting with those warm spices that makes everyone gravitate toward the kitchen, asking when breakfast will be ready. If you’re having guests over, it’s a wonderful way to welcome them—the smell of a homemade breakfast is the best “good morning” there is.

If you’re looking for a perfect beverage pairing, you can’t go wrong with a robust cup of coffee. For special occasions, a spicy Bloody Mary or mimosa turns this breakfast into a proper brunch affair. For the kids or those avoiding alcohol, a fresh orange juice or smoothie complements the flavors beautifully. Check out my Tropical Smoothie Bowl recipe for another breakfast option that pairs wonderfully with this hash.

Additional Tips

Let’s take your sweet potato breakfast from good to absolutely unforgettable with these practical tips and clever variations. After making this dish countless times for my family and friends, I’ve picked up a few tricks that make all the difference!

Perfect Sweet Potato Selection and Prep

First things first—choosing the right sweet potatoes makes a huge difference. Look for smaller to medium-sized sweet potatoes rather than those giant ones. They tend to have better flavor and texture, and they’ll cook more evenly.

When it comes to dicing, consistency is key. Those ½-inch cubes might seem specific, but there’s science behind it! Larger chunks take too long to cook through, while smaller pieces can burn before they develop that perfect caramelization. If you’re not confident in your knife skills, don’t worry—just take your time and remember that practice makes perfect.

A game-changing tip: after dicing your sweet potatoes, soak them in cold water for 10-15 minutes, then drain and thoroughly pat them dry. This removes excess starch and is the secret to achieving those wonderfully crispy edges.

Make-Ahead Options for Busy Mornings

This recipe is a busy parent’s secret weapon! You can prep several components ahead of time to make morning assembly a breeze:

• Dice your sweet potatoes, onions, and peppers up to two days in advance. Store them in separate airtight containers in the refrigerator.
• Mix your spice blend and keep it in a small jar ready to go.
• Cook the bacon the day before and refrigerate it. Simply reheat it briefly in the microwave or add it to the sweet potato mixture during the last 5 minutes of roasting.

For the ultimate time-saver, you can even roast the entire sweet potato hash mixture the night before, refrigerate it overnight, and then reheat it in a 350°F oven for about 10 minutes while you fry the eggs fresh in the morning.

Storage and Leftovers

If you somehow end up with leftovers (a rare occurrence in my house!), they store beautifully. The roasted sweet potato hash will keep in an airtight container in the refrigerator for up to 3 days.

To reheat, spread the hash on a baking sheet and warm it in a 350°F oven for 5-7 minutes. Avoid using the microwave if possible—it can make the sweet potatoes soggy and you’ll lose that wonderful texture.

For a quick next-day lunch, repurpose leftover hash by stuffing it into a wrap with some fresh greens and a drizzle of tahini sauce. It’s a completely different meal with minimal extra effort!

Troubleshooting Common Issues

• Sweet potatoes not getting crispy? Make sure your oven is fully preheated, your baking sheet isn’t overcrowded, and your sweet potatoes are thoroughly dried after dicing.
• Eggs cooking too quickly? Lower your heat and consider using a non-stick pan specifically for the eggs. Remember, gentle heat is the key to perfectly cooked eggs with runny yolks.
• Avocados too firm? Speed up ripening by placing them in a paper bag with a banana overnight. The ethylene gas released by the banana will help ripen your avocados faster.
• Avocados too ripe? Mix the flesh with a little lime juice and transform it into a quick guacamole to spread on your hash instead of using slices.

Flavor Variations to Keep Things Interesting

One of the best things about this recipe is how adaptable it is! Here are some of my favorite variations:

• Mediterranean Style: Add diced zucchini to the roasting pan, swap the spices for dried oregano and rosemary, and finish with crumbled feta cheese and olives instead of avocado.
• Tex-Mex Version: Add a diced jalapeño to the vegetable mix, use chili powder instead of smoked paprika, and top with black beans, salsa, and a dollop of Greek yogurt.
• Autumn Harvest: Mix in diced apple with the sweet potatoes, add a sprinkle of cinnamon to the spice blend, and top with toasted pepitas.
• Protein-Packed: Add diced ham or crumbled sausage to the hash, or for a vegetarian option, mix in some black beans or chickpeas during the last few minutes of roasting.

Serving Suggestions for Different Occasions

For a casual family breakfast, serve this hash family-style, letting everyone build their own plate. For a more elegant brunch with friends, consider individual cast iron skillets for serving—they keep the hash hot and make for a stunning presentation.

This dish also transitions beautifully to dinner! Just increase the portion size slightly and serve with a simple green salad on the side. My family loves “breakfast for dinner” nights, and this recipe is always a hit regardless of the time of day.

For a larger gathering, set up a hash bar! Double or triple the base recipe, keep it warm in a chafing dish, and offer an array of toppings: different cheeses, herbs, hot sauces, salsas, and even pickled onions. Everyone can customize their plate, and you’ll be crowned brunch champion!

Nutritional Benefits Worth Mentioning

Beyond being delicious, this sweet potato breakfast is genuinely good for you:

• Sweet potatoes are packed with beta-carotene, fiber, and vitamins A and C.
• Eggs provide high-quality protein and choline, which supports brain health.
• Avocados offer healthy monounsaturated fats and potassium.

Together, these ingredients create a nutritionally balanced meal that provides sustained energy without a mid-morning crash. The combination of complex carbs, protein, and healthy fats keeps you satisfied for hours—perfect for busy days when you need fuel that lasts.

As one of my readers once commented, “This is basically a multivitamin disguised as comfort food!” I couldn’t have said it better myself. For more wholesome comfort food, you might want to try my Homemade Sourdough Bread Recipe which pairs wonderfully with this hash.

FAQs

Can I make this sweet potato hash in advance?

Absolutely! You can roast the sweet potato mixture a day ahead and store it in the refrigerator. When you’re ready to serve, reheat it in a 350°F oven for about 10 minutes until warm, and then top with freshly fried eggs and avocado. This make-ahead option is perfect for holiday mornings or when you’re hosting a brunch and want to minimize day-of cooking.

What’s the best way to know when sweet potatoes are perfectly roasted?

The sweet potato cubes should be tender when pierced with a fork but still hold their shape. The edges should be caramelized and slightly crispy. This usually takes about 20-25 minutes at 425°F, but every oven is different, so start checking at the 18-minute mark. A good visual cue is that the edges will turn a deeper golden brown color when they’re done.

Can I use regular potatoes instead of sweet potatoes?

You certainly can, though you’ll lose the distinctive sweetness that makes this dish special. If using regular potatoes, Yukon Golds work best as they have a naturally buttery flavor and creamy texture. White or red potatoes will also work but may need a slightly longer cooking time. Consider adding an extra teaspoon of smoked paprika to enhance the flavor when using regular potatoes.

My family doesn’t like runny egg yolks. Can I make this with scrambled eggs instead?

Definitely! While I love how the runny yolks create a natural sauce for the hash, this recipe works beautifully with scrambled eggs too. For a fun twist, try making wells in the hash after it’s roasted and crack the eggs directly into these divots. Then return the pan to the oven for 5-7 minutes until the eggs are cooked to your family’s preference.

What can I substitute for avocado if it’s not available or someone has an allergy?

Great question! Some delicious alternatives include sliced ripe tomatoes, creamy goat cheese, hummus, or a dollop of Greek yogurt mixed with lemon zest and herbs. Each option brings its own unique flavor while still providing that creamy element that complements the hash so well.

How can I make this recipe vegan?

To make this sweet potato hash vegan-friendly, simply omit the eggs and bacon. Add extra protein with roasted chickpeas or black beans, and consider adding nutritional yeast for a savory, slightly cheesy flavor. The avocado adds creaminess, but you could also drizzle the hash with a tahini sauce or cashew cream to replace the richness of the egg yolks.

My sweet potatoes got mushy instead of crispy. What went wrong?

A few things could cause mushy sweet potatoes: overcrowding the pan (which causes them to steam rather than roast), not thoroughly drying them after dicing, or having your oven temperature too low. Make sure to spread them in a single layer with space between pieces, pat them very dry before seasoning, and verify your oven temperature with an oven thermometer if possible. For extra insurance against sogginess, you can sprinkle 1-2 teaspoons of cornstarch over the diced sweet potatoes before adding the oil and spices.

What other vegetables work well in this hash?

The beauty of a hash is its versatility! Some vegetables that roast beautifully alongside sweet potatoes include Brussels sprouts, parsnips, butternut squash, cauliflower, and broccoli. Just make sure to adjust the dice size based on how quickly the vegetable cooks—denser vegetables should be cut smaller, while quicker-cooking ones can be slightly larger. For inspiration on perfectly roasted vegetables, check out my Roasted Cauliflower recipe.

Can I use pre-diced sweet potatoes from the grocery store to save time?

Yes, pre-diced sweet potatoes are a great time-saver! Just be aware that sometimes pre-cut vegetables can dry out slightly in the package. Give them a quick rinse and thorough pat-dry before seasoning. You might need to reduce the cooking time by 3-5 minutes, so start checking for doneness earlier than the recipe suggests.

Is this recipe suitable for meal prep?

This sweet potato hash is meal-prep friendly! Roast a large batch of the sweet potato mixture at the start of the week, portion it into containers, and refrigerate. Each morning, reheat a portion and top with a freshly cooked egg and sliced avocado. The hash base will keep for 3-4 days in the refrigerator.

Sweet potato breakfast recipes like this one are truly the gift that keeps on giving. With its perfect balance of flavors, textures, and nutrition, this hash has earned its place in my regular recipe rotation. The vibrant colors wake up your eyes while the hearty ingredients fuel your body—what more could you ask for in a breakfast?

Whether you’re serving it to sleepy family members on a Tuesday morning or impressing weekend guests with a beautiful brunch spread, this sweet potato hash with fried eggs and avocado hits all the right notes. It’s rustic yet elegant, simple yet sophisticated, and most importantly, absolutely delicious.

So heat up that oven, dice those sweet potatoes, and get ready to transform your breakfast routine with this crowd-pleasing dish. Your taste buds—and your family—will thank you!