Paleo Hasselback Sweet Potatoes With Poached Eggs

Hasselback sweet potatoes recipe & content provided by Ryan Carter

Sweet potatoes are one of my favorite carbohydrate sources, especially when I need to replenish glycogen stores after a hard workout. This recipe for hasselback sweet potatoes is the perfect upgrade from typical white potatoes, which are packed with lectins that can cause joint pain and fatigue in some people.

This sweet potato is served alongside pasture raised poached eggs and lightly sauteed veggies, but you could also serve them with a simple side salad. Since these hasselback potatoes swap in a clean-burning starch, you won’t feel aches or fog after your meal.

Related: Cinnamon Pecan Sweet Potatoes

If you’re new to poaching eggs, keep a few methods in mind. First, heat water in a wide saucepan with a splash of apple cider vinegar and a pinch of salt. Crack eggs into a shallow mug or small bowls. When the water is simmering, gently drop each egg in the water. If you want to double this recipe, you can easily cook up to four eggs at the same time.

For the best hasselback sweet potatoes, you’ll need to make deep incisions. Cut three-quarters of the way through your sweet potato when you slice, and make slices about half an inch apart. For extra flavor, you can tuck fresh herbs in between slices such as oregano, rosemary, or sage.

Hasselback Sweet Potatoes With Poached Eggs

Start to Finish: 60 minutes (20 minutes active)

Ingredients:

• 1 medium sweet potato (about 4.5 ounces)
• 2 tablespoons coconut oil or ghee, divided
• 2 pasture raised eggs
• 1 teaspoon apple cider vinegar
• A pinch of sea salt
• 3 ounces broccolini or broccoli
• 1/2 medium zucchini
• 1/2 tablespoon extra virgin olive oil

Instructions:

1. Preheat oven to 350 degrees. Line a baking tray with greaseproof paper.
2. Prepare the sweet potato. Make half-inch slices across the whole potato potato, cutting three-quarters of the way through when you slice.
3. Place the sweet potato on the tray and spread half of the ghee all over the incisions. Bake for 40 minutes, stopping halfway through to baste the potato with any ghee that has pooled at the bottom of the tray.
4. While sweet potato cooks, prepare veggies. In a wide saucepan on medium heat, add remaining ghee and cook broccolini and zucchini until tender. Set aside.
5. Prepare eggs. In a wide saucepan, bring two inches of water to a boil with a splash of apple cider vinegar and pinch of salt. Lower heat to a simmer. Crack eggs into a shallow mug or dish.
6. Make a whirlpool by swirling the water clockwise with a spoon. Drop eggs carefully into the water.
7. Cook eggs for 4-5 minutes depending on how runny you want your yolks. Remove with a slotted spoon and allow excess water to drain. Set aside.
8. Remove the sweet potato from the oven when the inside is soft and outside is golden.
9. Add green vegetables to a plate and top with sweet potato and eggs. Dress the dish with extra virgin olive oil or Brain Octane Oil and enjoy.

Serves: 1

Nutritional Information (Per Serving):

• Calories: 605.2
• Protein: 18.7g
• Carbs: 35.1g
• Fiber: 7.3g
• Sugar: 0g
• Fat: 43.4g
• Saturated Fat: 20.2g
• Polyunsaturated: 3.2g
• Monounsaturated: 16.4g
• Trans fat: 0g
• Cholesterol: 438.6mg
• Sodium: 320mg
• Potassium: 821mg
• Vitamin A: 19945.5mg
• Vitamin C: 58.1mg
• Calcium: 105.8mg
• Iron: 2.4mg