Sometimes, when I’m on a diet, I like to close my eyes when I’m eating something and pretend it’s something I would rather have. But other times, I find or create a recipe that makes me wonder why I haven’t eaten this way all along. This, is one of those recipes.

Through this round of The Whole30, I have found a new love for sweet potatoes. I used to think that the only way to eat them was baked..until they turned into a mushy consistency that was in no way appealing. But roast these suckers in a little avocado oil until they’re crispy and they easily take the place of some of my favorite carbs.

I love breakfast at all hours of the day and I came up with this little beauty late one night when I had spent the day tending to little humans and forgot to feed myself dinner. It’s simple, it has a ton of flavor, and it is very filling.

For the sweet potatoes:
Preheat the oven to 425 degrees
Wash and peel the potatoes and then cut them into patties about ¼ inch thick
Drizzle the potatoes with avocado oil and then sprinkle them with salt, pepper, and garlic powder
Place the potatoes on a baking sheet and roast for 25 minutes
Flip the potato slices over and put them back into the oven for another 10-15 minutes

To assemble:
Stack 2 or 3 slices of sweet potato on a plate
Layer sliced avocado on top along with two eggs, cooked to your preference (I prefer over easy or poached so that the broken yolk creates a sauce for the potatoes)
Add any toppings that you like…I used chopped red onion and fresh cilantro, salt, pepper, and hot sauce

Since making this the first time, it has become my dinner staple for the last 4 nights in a row and even my husband requested it in lieu of a traditional dinner. I think it’s safe to say those late night Jack in the Box runs will be on the back burner.

For now…