Eggs over Fried Onions and Potatoes (sweet potato and white)

We love to have Breakfast for Dinner around here! We raise chickens, so we have the wonderful benefit of always having fresh eggs available. (so nice!) And so I like to make use of this great commodity by preparing Breakfast for Dinner on a regular basis.  It’s a great way to incorporate a meatless dish into your menu and it’s also budget-friendly.

This recipe includes three separate features, put together to create a pleasing blend of flavors and textures. On the bottom is sweet potatoes and russet potatoes, baked until tender and simply seasoned with olive oil, salt and pepper. Right there you already have some sweet and savory flavors going on.  The next layer is fried onions. I think these are what really make the dish, because they have such natural sweetness that really brings everything together and really compliments the eggs. And then, the top layer is a fried egg that breaks open to cover everything with it’s delicious yolk.

Brown Sugar Sweet Potato Bake

One of the comforting smells in our kitchen during the fall and winter months  is Sweet Potatoes!

This is a wonderful sweet potato side dish that is easy to prepare and delicious to eat! While the inside is velvety-smooth, the topping is sweet and crisp.

The ingredients are few in number and very simple, and the amounts of sugar and butter are less than in a traditional sweet potato casserole! I like to allow the natural sweetness of the potato to speak for itself in the filling- only adding some milk for fluffiness, and butter and salt for a contrast to the sweetness. Then, the topping is simply brown sugar- nothing else- but, boy is it good! It creates a caramelized crusty top to bite into.  Yum..Yum..Yum!!

3 large sweet potatoes

3 T. milk

3 T. butter

1/4 tsp kosher salt

2/3 c. brown sugar

Run water over the sweet potatoes and rub to clean.

Wrap each in foil

Place in oven, heated to 375. Bake for 1 hour

After the hour, check sweet potatoes for tenderness. If tender, Unwrap, and allow to cool slightly- just a couple minutes.

Cut the potatoes in half (length-wise). Scoop out the flesh with a spoon and place in a mixing bowl.

Add to your mixing bowl, 3 T. milk, 3 T. butter cut into small chunks, and 1/4 tsp. kosher salt.

Mix until smooth and fluffy. (If needed, add a little more milk- 1 Tbs. at a time, to reach a smooth texture)

Spoon into a greased 8in baking dish- or similar sized dish.

Now, all you have to do is sprinkle on 2/3 cup of brown sugar.

Bake at 400 for 20 minutes or until top is slightly bubbly.

Remove and allow to cool for a few minutes before serving, so the brown sugar topping is nice and crispy.

Serves 4-5