Ever since I watched the documentary on the blue zones in the world I have been obsessed with purple sweet potatoes. Firstly, they are delicious but also loaded with health benefits and are vibrant in color which is how I prefer the ingredients I eat! The health benefits of purple sweet potatoes include being rich in antioxidants, high in nutrients, regulate blood sugar, and promote healthy skin.
For this recipe I paired the sweet potatoes with salted butter, soft scrambled eggs and a homemade chimichurri sauce. I love making my own sauces and storing them in the fridge. This chimichurri is a mix of parsley, garlic, red chilis, shallots, oregano, olive oil, vinegar and lemon juice. The spicy and herby taste of the sauce paired perfectly with this dish.
Purple Sweet Potato with Soft Scrambled Eggs & Chimichurri
Ingredients
- 1 purple sweet potato
- 1 tbsp grass-fed butter
- 3 eggs
- 1 shallot *diced*
- 1 red chili pepper *finely diced*
- 3 cloves garlic
- 3/4 cup fresh parsley
- 2 tbsp oregano
- 3/4 cup olive oil
- 1/2 cup white champagne vinegar
- 1/2 lemon *juiced*
- sea salt + pepper
Directions
- Preheat the oven to 425 F. With a fork, poke the sweet potato four times along one of the sides. Wrap in aluminum foil and bake for 40-50 minutes.
- While the potato is cooking, make the chimichurri. Finely dice the garlic, shallots, chili pepper and herbs. Add the parsley, oregano, garlic, shallot, chili, olive oil, vinegar, lemon juice and salt + pepper to a bowl and mix together. Let marinate while the potato finished cooking.
- In a sauté pan melt the butter. Whisk the eggs in a bowl and pour into the pan. Remove from heat and with a spatula gently fold the eggs.
- Remove the sweet potato from the oven. Add in some melted butter and then add the soft scrambled eggs on top. Spoon on the chimichurri and season with salt and pepper.
