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Sweet Potato Rosti Stack

Serves 3


    This is one of those recipes that defy categorization and could easily be eaten for breakfast, lunch, or dinner. Sweet potato is one of the best natural sources of carbohydrates, which can help improve your mood as it promotes the production of serotonin, a feel-good brain chemical. The vitamin D found in fortified eggs is necessary for many of your body’s important functions, and it may also help improve your mood.



    Sweet Potato Rosti Stack


      • 1 small sweet potato, about 10 1/2 oz (300 g)
      • 4 large organic eggs, divided
      • 1 garlic clove, finely minced
      • 1/4 tsp (1 mL) freshly ground black pepper, plus extra for garnish
      • 3/4 cup (180 mL) diced tomatoes
      • 1/2 cup (125 mL) cooked black beans
      • 1/4 cup (60 mL) chopped kimchi
      • 2 Tbsp (30 mL) fresh cilantro leaves, chopped
      • 1 Tbsp (15 mL) lemon juice
      • 1 Tbsp (15 mL) white wine vinegar
      • 1 small avocado, pitted and thinly sliced


      Per serving:

      • calories242
      • protein10g
      • fat7g
        • saturated fat1g
        • trans fat0g
      • carbohydrates35g
        • sugars6g
        • fibre9g
      • sodium309mg



      Preheat oven to 400 F (200 C). Line baking tray with parchment paper and set aside.


      On large holes of box grater, peel and grate sweet potato. In large bowl, whisk 1 egg before adding grated sweet potato, garlic, and pepper. Stir until well combined. Divide potato mixture into 3 equal parts on prepared baking tray. Form each into disks about 4 in (10 cm) wide and 1 in (2.5 cm) high. Transfer to oven and bake until lightly crisped and nicely browned, about 25 to 30 minutes.


      Meanwhile, in medium bowl, stir together tomatoes, black beans, kimchi, cilantro, and lemon juice. Set aside.


      Bring medium saucepan filled about two-thirds full with water to a simmer over medium-low heat. Crack remaining 3 eggs each into separate ramekin or small bowl. Add vinegar to simmering water and, with slotted spoon, stir water to create a whirlpool effect. Gently tip one egg into centre of whirlpool and let cook for 5 seconds. Gently re-stir water and add remaining eggs just like the first. Let eggs poach in gently simmering water until cooked as desired. For a runny yolk, poach eggs for about 3 minutes. To check for doneness, gently lift egg out of water with slotted spoon and poke egg with your finger. Egg whites should be firm, and the yolk should be soft. Once done, with slotted spoon, transfer to plate lined with paper towel.


      To serve, place warm sweet potato rosti on serving plates. Top with slices of avocado, kimchi salsa, and a poached egg. Garnish with some freshly ground black pepper, if desired. Enjoy immediately.



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