Apparently I have been really into “stuffing” things lately. Like earlier this week when I channeled my inner food-truck cravings and stuffed mac n cheese into Cornbread. I tend to have a go big or go home mentality sometimes and when it comes to food, this is a major plus.
My latest cravings this month have been centering around sweet potatoes. They are just so versatile and can be played up with so many things. My go-to lunches have been omelettes with roasted sweet potatoes topped with peanut butter, apple butter and granola. Another side note: I LOVE toppings.
A lot of my dinners have consisted of roasted chicken, veggies and bakes sweet potato wedges. And let’s not forget breakfasts’ that consist of Maple Sea Salt Sweet Potato Pancakes.
Clearly, I’m obsessed and if I start turning orange we know where the culprit lyes.
And P.S. I am also determined to make sweet potato cookies happen. Be on the lookout for that recipe this winter! But until then, let’s play up the savory side of life and whip up the easiest brunch meal you will ever create. And it’s totally Fall approved because roasted sweet potatoes = Fall in a nutshell.
They’re in season, the farmers markets are flooding with them and the weather is starting to get cool enough where warming up your teeny tiny apartment with baked goods in the oven all day is completley acceptable.
This was the first time I ever ate a “stuffed” sweet potato and to be honest it was quite a good time. It’s like a one pot meal except you’re eating out of this big baked potato. I could talk food detail all day long. Which is probably why I am writing this blog post instead of studying for my Anatomy lab practical…
By the time you’re reading this I will hopefully be released of my hellacious midterm, relaxing through the aisles of Trader Joes and catching up on much needed DVR time. After a week of nonstopness, this is how I plan to spend my Friday night (not the typical college girl, I know). But some chocolate and wine will hopefully be included as well. Again, totally wild.
Oh and I am like DYING to see Gone Girl. Has anyone seen it or extremely obsessing over the book? Going to the movies is one of my favorite things ever and since Fall quarter started there has been no time for movie dates. Not acceptable.
I’m thinking after finals some Gone Girl action + major dessert action will be happenng. Until then…let’s stuff our sweet potatoes with crispy prosciutto, scrambled eggs, melty cheese and creamy chipotle aioli. Happy brunching!
BTW: Sunday is the last day to enter the Annie’s Homegrown Giveaway! Click on this link: http://thenutritiouskitchen.com/mac-n-cheese-cornbread-muffins-with-pretzel-cheddar-streusel-annies-homegrown-giveaway/ for your chance to enter a free box of Annie’s products!
Prosciutto Breakfast Scramble Stuffed Sweet Potatoes with Chipotle Aioli
- Yield: 2 servings 1x
Ingredients
- 2 large sweet potatoes, roasted*
- 2–4 slices prosciutto
- 2 tsp olive oil
- 4 eggs
- Handful chopped onion
- Mozarella cheese
- Cherry tomatoes, sliced
Chipotle Aioli
- 1/4 cup plain greek yogurt
- 1 Tbsp Olive Oil Mayo (Earth Balance Mindful Mayo)
- 2 tsp chipotle sauce from canned chipotle adobes
Instructions
- Grease a skillet with olive oil and add your chopped prosciutto. Cook over medium high heat for 3-5 minutes or until crispy. Remove from pan and set aside. Whisk your eggs and onion in a bowl then cook on a skillet over medium heat. Toss in your prosciutto and chopped cherry tomatoes and cook eggs until well scrambled.
- Slice your sweet potatoes in half then evenly distribute your egg scramble mixture into each. Sprinkle seasoning of choice like basil or oregano then top with mozzarella cheese.
- Whisk together your chipotle aioli ingredients and drizzle over each potato. Serve immediatley!
Notes
- To roast your sweet potatoes, wrap them in foil and bake at 400 degrees for 45-60 minutes. You can alternatively wrap them in a paper towel and microwave for 5 minutes or until soft. Roasting brings the best flavor in my opinion!
- **I used Earth Balance Mindful Mayo, they use olive oil and healthy ingredients versus regular mayo. Veganese would also work well too.