Savory Loaded Sweet Potato

Recipe courtesy of Rachel of Following in my Shoes

 

This dinner is full of healthy carbs from the sweet potato, protein and omega-3s from the egg, iron from the spinach, and vitamin D, potassium and the anti-oxidant selenium thanks to in the nutrient-rich mushroom. A healthy dinner and a happy belly.

Ingredients

4 sweet potatoes
½ cup thinly sliced white Onion
3 slices thick cut bacon, diced
8 ounces sliced crimini mushrooms
2-3 cups baby spinach
4 eggs
Salt and Pepper to taste

Directions

Preheat your oven to 400 degrees.

Pierce each sweet potato several times with a fork. Place the potatoes on a foil-lined baking sheet. Bake until tender (roughly 45 minutes). Remove from the oven.

While the potatoes are baking, you can prep and slice the remaining vegetables.

During the final 20 minutes of the potatoes’ baking time, place the diced bacon into a 12-inch frying or saute pan and heat it over medium-high heat. Once the bacon begins to render its fat, add the sliced onion and stir to make sure it is coated with the rendered bacon. Cook until the onions are softened and beginning to turn golden.

Lower the heat to medium and add the sliced mushrooms, tossing with the bacon and onion slices. Let the mushrooms cook 5-7 minutes, until they have softened and their water has released and evaporated.

Add the raw baby spinach and then cover with a lid to speed up the cooking time. Once the spinach has begun to wilt, remove the lid and toss all of the vegetables and aromatics together. Season with salt and pepper to taste. Turn off the heat.

After the potatoes have cooked and you have removed them from the oven, plate each one and cut a slit into it.
Using a slotted spoon, top each potato with the mushroom mixture.

Heat an egg pan or non-stick skillet over medium heat. Prepare it with a dab of butter or a spray of non-stick spray.
Crack an egg into the pan, season it with salt and pepper, and let it cook 3-5 minutes (until the whites have set). Gently flip the egg with a spatula and let the other side cook 5-10 seconds.

Remove the egg from the pan and place it on top of the loaded baked potato. (repeat for each potato)

Serve immediately.

 

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