Eggs on a Placemat

It’s so confusing… yam or sweet potato? Well, here’s the deal. Call it whatever you want, I just call it delicious and the perfect breakfast food. Yams, technically speaking, are the typical orange-colored and muddy red/brown-skinned tubers that are the basis for things like sweet potato pie or candied yams.

Sweet Potatoes can vary in color but most often you see them with white flesh and beige/brown skin. There are also Okinawan Sweet Potatoes (aka. heaven) which are white skinned with deep purple flesh. These would also be delish in any of these recipes, however, they are harder to find in supermarkets, farmer’s markets, etc. Best bet is an Asian market for those babies.

That being said, I use the names interchangeably.

Eggs on a Placemat

2 lbs. Sweet Potatoes or Yams, washed, peeled, and grated

1 medium onion, chopped or grated

3-4 links of turkey sausage, casing removed and crumbled

6 eggs

sea salt

pepper

crushed red pepper

1Tbsp ghee, grass-fed butter (like KerryGold), or Coconut oil for greasing the baking sheet.

1. Preheat the oven to 400 degrees F

2. Peel the yams and grate by hand or in a food processor with the grater attachment.

3. Place potatoes in a nut milk bag, paper towels, or dish towel and squeeze out the extra moisture. This will go a long way to help the potatoes brown in the oven.

3. Chop the onion or grate similar to the potatoes

4. In a large bowl mix yams, onion, and seasonings until evenly combined. Spread out mixture onto a well-greased baking sheet. Bake in the oven for about 25 minutes, or until they are looking dry and close to crisping.

5. Remove from the oven and crack the eggs right on the top. Sprinkle the sausage crumbles and bake for another 8-10 minutes. You will have to check on the eggs to see if they are cooked to taste.

6. Garnish with some avocado, salsa, or some sautéed veggies.

Optional: a sprinkle of some organic pastured cheese.

 recipe adapted from The Little Yellow Kitchen