Did you know that February is National Sweet Potato Month?  I didn’t either until Karla from Foodologie tipped me off to this fact.  Since this blog is named after my love for sweet potatoes, I thought I’d squeak in a few sweet potato dishes before February is over.  Starting with this easy weeknight dinner.

The Englishman and I like to meal plan each week, and 99% of the time one of our weeknight dinners involves eggs.  I’m a huge brinner (breakfast for dinner) fan, so I look forward to those evenings.  One of my all time favorite ways to eat eggs is poached over some roasted sweet potatoes.

I first tried the egg and sweet potato combo about a year ago, and ever since then I’ve been hooked.  It’s such a simple dish and the perfect easy weeknight dinner.  Just roast some sweet potatoes, boil some vegetables and top with a couple of poached eggs (and bacon).  Simple, yet perfect.

While roasting sweet potatoes can be somewhat time-consuming, I’ve found that if you boil them for about 8 minutes and then put them in the oven it helps to speed up the cooking process.

If you are looking for a healthy easy weeknight dinner, then this can’t be beat.

Eggs and Sweet Potatoes

Ingredients:

2 large eggs

1 medium sweet potato

Directions:

Preheat your oven to 375F.

Chop your sweet potato into small pieces and place in a baking dish.  Roast in the oven for 45-50 minutes or until your sweet potato is tender.  If you are short on time, boil the potatoes first.

Once your potatoes are done remove them from the oven and place them on a plate.

Prepare your eggs to your liking – scrambled, poached, fried and place on top of your roasted sweet potato.  Season with salt and pepper.  Eat and enjoy.

What’s your favorite easy weeknight dinner?