Ingredients
Scale
- 2 large sweet potatoes, washed and dried
- 1 cup cooked beef sausage crumbles (halal-friendly)
- 4 large eggs
- 1/2 cup canned black beans, rinsed and drained
- 1/4 cup plain Greek yogurt (as a sour cream alternative)
- 1 ripe avocado, sliced or diced
- 1/4 cup fresh salsa or pico de gallo
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a small baking sheet with parchment paper for easy cleanup.
- Use a fork to poke several holes all over the sweet potatoes. This allows steam to escape during baking.
- Rub the outside of the potatoes with olive oil and a pinch of salt. Place them on the baking sheet.
- Bake for 45 to 60 minutes, or until the potatoes are very soft when pierced with a knife.
- While the potatoes are roasting, heat the beef sausage in a skillet over medium heat until browned and hot. Set aside.
- In the same skillet or a separate pan, cook your eggs to your preference. Poached or sunny-side-up eggs work beautifully as the yolk creates a delicious sauce.
- Once the potatoes are done, remove them from the oven. Let them cool for five minutes.
- Slice each potato down the center lengthwise. Use a fork to gently mash and fluff the orange flesh inside.
- Stuff each potato with the warm beef sausage and black beans.
- Top each potato with a cooked egg, a dollop of Greek yogurt, avocado slices, and salsa.
- Garnish with fresh cilantro and a sprinkle of black pepper before serving hot.
- Cook Time: 65 minutes