From the October/November 2018 issue
Serves 2


  • 2 medium sweet potatoes, pricked all over with a fork
  • TBSP coconut oil
  • 2 garlic cloves, minced or finely grated
  • 4 large eggs, lightly beaten
  • 2 cups baby spinach
  • Sea salt and black pepper, to taste
  • Salsa, for topping (optional)


  1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Place the sweet potatoes on the baking sheet. Bake for 50-60 minutes or until tender when pierced with a knife.
  2. Heat the coconut oil in a large skillet over medium. Add the garlic and cook for 1 minute. Reduce heat to low and add the eggs, stirring often until set but still a little runny, about 2 minutes. Stir in the spinach and cook until wilted. Season to taste with salt and pepper.
  3. Cut the sweet potatoes open. Spoon the scrambled egg mixture on top. Serve topped with salsa if desired.