NUTRITION

SERVINGS

INGREDIENTS

1 medium sweet potato

1 tsp coconut oil

0.5 tsp ground cinnamon

3 large eggs

0.75 cup egg whites

1 tbsp maple syrup

1 tbsp almond butter

0.13 tsp sea salt

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes.

• 3

  Toss the sweet potato cubes with the coconut oil and 0.25 tsp of the cinnamon directly on the baking sheet.

• 4

  Roast for 20-25 minutes, tossing halfway through, until the potatoes are tender and the edges are golden brown.

• 5

  While the potatoes roast, whisk together the whole eggs, egg whites, and sea salt in a medium bowl until well combined.

• 6

  Heat a non-stick skillet over medium-low heat. Add the egg mixture and cook, stirring gently with a spatula, until the eggs are soft and fluffy.

• 7

  Transfer the roasted sweet potatoes to a serving bowl and top with the scrambled eggs.

• 8

  Drizzle the maple syrup and almond butter over the top, then finish with a final sprinkle of the remaining cinnamon.