Updated: Oct 22, 2020
Easy Sunday morning with this delicious rosemary, sweet potato, and spinach hash! My house smells so amazing now! ☀️ Topped with farm fresh eggs from @gratefulpastures, and a homemade avocado crema. Thank you @cleaneatingmag for the recipe!
As always, thank you to our amazing Georgia farmers for all of this delicious produce. Times are crazy right now, but being able to cook at home with these fresh ingredients is truly a luxury! The rosemary from @rodgersgreensandroots actually inspired this whole dish. Sooooo fragrant and fresh! 🌿
Hope everyone has a relaxing Sunday full of self-care and nurturing foods! 💚🥑🥰
2lb sweet potatoes (about 3 cups), cubed
2 shallots, thinly sliced
1 Tbsp avocado oil
4 cups spinach
2 tsp minced fresh rosemary
4 farm eggs
1 avocado, peeled and pitted
1/4 cup dairy-free greek yogurt or sour cream (I used @kitehill)
Juice of 1 lime
Sea salt and cracked pepper
Preheat oven to 400F. In a large skillet on medium-high, add avocado oil, sweet potatoes, and shallots. Season with salt and pepper, and stir to coat.
Cook about 10 minutes, until potatoes begin to brown and soften.
Add spinach and rosemary, and sauté 2-3 minutes more, until spinach is wilted.
Using a spoon, create 4 holes in the hash mixture. Crack an egg into each hole, and transfer to the oven to bake.
Bake for 8-10 minutes, until whites are set but yokes are still runny.
Meanwhile, in a small food processor or blender, mix avocado, greek yogurt, lime juice, and salt and pepper to taste. Blend until smooth.
Remove skillet from oven and drizzle over crema. Enjoy!