YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Sweet Potato and Kale with Baked Eggs
A hearty, nutrient-packed sheet pan meal featuring tender roasted sweet potato cubes and crisp kale, crowned with perfectly baked eggs. The dish combines comforting flavors with a satisfying blend of textures – from the soft sweet potato to the slightly crisped kale, and a velvety runny egg yolk that elevates each bite.
INGREDIENTS
1 medium Sweet Potato (130g)
2 cups chopped Kale (67g total)
4 Large Eggs
1 Egg White
1 teaspoon Olive Oil
Salt, Black Pepper, Garlic Powder (to taste)
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper or lightly grease it.
Peel (if desired) and dice the sweet potato into small, even cubes. Place them on the sheet pan.
Toss the sweet potato cubes with the olive oil, a pinch of salt, black pepper, and garlic powder.
Roast the sweet potato in the oven for 15 minutes.
After 15 minutes, add the chopped kale to the sheet pan, stirring gently to combine with the sweet potato. Return the pan to the oven and roast for an additional 5 minutes.
Carefully remove the sheet pan from the oven and create small wells in the sweet potato and kale mixture.
Crack 4 whole eggs and pour 1 egg white into the wells (or pour the extra egg white into one well if preferred) directly on the roasted vegetables.
Return the pan to the oven and bake for 5-8 minutes, or until the egg whites are set but the yolks remain slightly runny (or cook longer if a firmer yolk is desired).
Remove from the oven, season with additional salt and pepper if desired, and serve immediately.