Camote con Huevos (Sweet Potatoes and Eggs)

in Breakfast

Camote, yams and batatas are just some the hundreds of tuberous vegetables species there are. And fall is a great time to enjoy sweet potatoes.

This recipe is an excellent substitute for regular potato hash. Served with eggs and topped with some Tabasco sauce, this camote dish is healthy nutrient-dense option for when you have a little extra time to cook something special for breakfast.

The bright orange color of sweet potatoes point t o their carotenoids or vitamin A content. When cooked, camotes have a starchy soft texture and delicious sweet taste. It is important to note that given the similarities in flavor and texture, sweet potatoes and yams are used interchangeably in most recipes.

Camotes are irrefutably a super food! A single-cup serving of cooked camotes has an incomparable 214% of the dietary reference intake DRI of vitamin A, 4 grams of dietary fiber, approximately 54% of the DRI for the immune system supporting vitamin C, as well as an excellent source of potassium and manganese.

Each Latin American country has developed their own camote recipes; from soups, purées to tasty desserts. In Mexico, Camotes Enmielados or candied sweet potatoes, is a simple yet delicious dessert. The same can be said about Peruvian Picarones or fried sweet potato and pumpkin dough.

Enjoy!

Camote con Huevos (Sweet Potatoes and Eggs)

Camote con Huevos (Sweet Potatoes and Eggs)

Recipe by Suellen PinedaCourse: BreakfastCuisine: FusionDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes


This recipe is an excellent substitute for regular potato hash. Served with eggs and topped with some Tabasco sauce, this camote dish is healthy nutrient-dense option for when you have a little extra time to cook something special for breakfast.

Ingredients

  • 2 Medium-sized Sweet Potatoes, peeled & shredded

  • 4 Eggs

  • 1 Tablespoon Olive Oil

  • 1 Medium-sized Red Bell Pepper, sliced

  • 4 Plum Tomatoes, grated

  • 1/2 Small-sized Onion, diced

  • 1 Garlic Clove, minced

  • Dash of Nutmeg

  • Salt & Pepper to taste

  • Cooking Oil Spray

Directions

  • Preheat oven 375ºF.
  • Spray an oven safe skillet with cooking oil (you can use individual serving dishes too).
  • Cover the bottom of the skillet (or individual dishes) with a single layer of the shredded camote.
  • Season with nutmeg and bake uncovered for 20-25 minutes or until camotes are tender and the edges have started to brown.
  • While the camotes are cooking, heat the oil and sauté the onion, garlic and bell peppers.
  • When onion and pepper mixture is soft, (6-7 min) add the tomatoes and cook for an additional 5 minutes. If the sauce dries out while is cooking, add a little unsalted vegetable broth. Season with salt and pepper.
  • Remove camotes from oven and pour sauce right over the camotes. Immediately after, crack the eggs directly in the sauce. Sprinkle with freshly grated pepper.
  • Spray a little cooking spray over the eggs. Return to the oven and cook until desired egg yolk consistency. Finish up with a little Tabasco sauce.

Notes