🍠🥚 Baked Purple Sweet Potato with Boiled Egg — a simple, wholesome, and colorful meal that’s as beautiful as it is nourishing! This combo is packed with protein, fiber, antioxidants, and vitamins — perfect for breakfast, lunch, or a light dinner.
🥣 Baked Purple Sweet Potato with Boiled Egg Recipe
Serves: 1–2
Prep Time: 5 minutes
Cook Time: 40–50 minutes
Ingredients
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1–2 purple sweet potatoes (Japanese or Okinawan variety)
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2 eggs
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1 tsp olive oil (optional)
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Salt and pepper, to taste
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Optional toppings: butter, yogurt, sesame seeds, or fresh herbs
🔪 Instructions
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Bake the sweet potatoes:
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Preheat oven to 400°F (200°C).
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Wash and dry the sweet potatoes, then pierce a few holes with a fork.
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Place on a baking sheet and bake for 40–50 minutes, until tender and caramelized.
(For faster cooking, microwave for 6–8 minutes instead.)
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Boil the eggs:
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While the sweet potatoes bake, place eggs in a saucepan and cover with cold water.
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Bring to a gentle boil, then cook for:
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7 minutes for jammy yolks
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10 minutes for hard-boiled
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Transfer eggs to cold water, then peel.
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Assemble the dish:
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Slice baked sweet potatoes open and drizzle with olive oil or a pat of butter if desired.
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Add boiled eggs on the side or sliced on top.
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Season with salt and pepper.
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✨ Optional Add-ons
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Savory: Add avocado slices, a sprinkle of chili flakes, or a drizzle of tahini.
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Sweet: Top with a bit of honey, cinnamon, and Greek yogurt.
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Protein boost: Pair with cottage cheese or a sprinkle of hemp seeds.
Would you like me to create an image of this dish — a vibrant purple sweet potato paired with golden boiled eggs, beautifully plated?
