Sweet Potatoe and Squash Hash & Egg

VEGGIES for breakfast ?!  YES!

I’m on a mission to steer away from regular boring breakfasts (think toast, cereal, etc.) and start including veggies in my morning EVERY. SINGLE. DAY.  Yes, it’s my personal challenge 🙂  So besides throwing spinach into my morning smoothie I love this breakfast because it’s hearty and satisfying especially when Fall is just around the corner.

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You can prep the veggies the day before and store them in the fridge for a few days.  Peel and chop butternut squash and sweet potatoe (you can leave a bit of skin on or all of it if that suits you) into cubes along with some chopped onion.  Toss in a bowl with Grapeseed Oil to coat, and sprinkle with smoked paprika.  Lay on a parchment lined baking sheet and roast at 350 degrees until fork tender (about 30 min.).  Remove and cool and store in the fridge.  In the morning re-heat and fry up a quick egg to throw on top!  Hec …you could even do it on a work day!

Spiced Sweet Potatoe Wedges with Smoked Paprika “Aioli”

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Do you love ordering sweet potatoe fries and dipping sauce at restaurants?  Try these baked sweet potatoe wedges and greek yogurt based dipping sauce for a healthier version!  You can make them in wedges or cut them thinner to make fries…just adjust your cooking time accordingly.

For the potatoes….

2 Large Sweet Potatoes

2 Tbsp Olive Oil

1 Tsp Cumin

1/2 Tsp Garlic Powder

1 tsp Dried dill

Pinch of Sea Salt and Pepper

Preheat oven to 400 degrees.

Wash and cut the ends off of your potatoes.  Slice in half, and in half again and again creating wedges of similar size.

In a bowl combine the potatoe wedges with all remaining ingredients, using your hands to make sure they are all coated.

Line a baking sheet with parchment paper and lay the potatoe wedges out in an even layer.  I like to lay them skin side down.

Bake for approximately 30 minutes (or until they are soft when poked with a fork).  Turn them half way through so they cook evenly.  Times will vary depending on your oven, the size of your potatoe wedges and whether you like them more mushy or firm.

Meanwhile for the dipping sauce you will need….

1/2 Cup Plain Greek Yogurt

1 Tsp Minced Garlic (I used the minced garlic from the jar that contains some oil)

1/2 Tsp Smoked Paprika

1 Green Onion chopped

Pinch of Sea Salt & Pepper

Combine all ingredients and garnish with some extra green onion if you like.  You can leave this in a bowl on top of your oven while the potatoes are cooking if you like it a bit warm.

Note – if you like spicy, totally add some cayenne to the potatoes or the dipping sauce!