Sweet potatoes are an excellent source of slow-digesting carbohydrates. This makes them an ideal lunch or dinner for athletes or anyone who regularly exercises. They are suitable for either exercise preparation or recovery.
Health Benefits
Sweet potatoes are high in vitamin A, vitamin B5, B6, thiamin, niacin, riboflavin, and, due to their orange colour, are high in carotenoids.
Expert Tips
Serve with some toast for a higher carbohydrate content.
Equipment
Oven
Pan
Baking tray
Ingredients
2Sweet potato(medium-sized)
½Courgette
½tspCumin(ground)
½tspSmoked paprika
2Free-range egg(beaten)
1tspSalt
1tsoGround pepper
1tbspCoconut oil
1tbspExtra virgin olive oil
2
Instructions
Preheat the oven to 200°C.
Slice the sweet potatoes into 1 cm thick medallions, and the courgette into long wedges.
In a large bowl, toss these slices in olive oil, cumin, paprika, and sea salt.
Spread slices evenly on a baking tray, and bake for 15 minutes.
Flip them over, and cook for an additional 15 minutes, or until the potatoes are golden brown.
Melt coconut oil in a pan on medium heat, and crack the eggs in. Cover the pan with a lid and cook for 2 to 4 minutes until the whites are set.
Add black pepper to season, and serve with the eggs on top of a bed of roasted sweet potato and courgette.
Notes
1 portion of "Sweet Potato With Fried Egg" is equivalent to 350g.