- 1 large sweet potato, scrubbed, dried and cut into bite-sized pieces
- 1 tablespoon avocado oil
- Sea salt
- 2 large eggs
- Ghee, or butter
- 1/ 2 avocado, sliced for serving
Preheat the oven to 400ºF. Line a baking sheet with a silicone mat or parchment paper and set aside.
Toss the sweet potatoes, oil and a pinch of salt in a large bowl to evenly coat. Spread out in a single layer on the prepared pan. Roast for 25 minutes until golden, tossing halfway through.
Turn off the oven and let the potatoes sit in the closed oven for 5 minutes, to get extra crispy.
Heat a skillet over medium-low. Whisk the eggs together. Add ghee to the hot skillet; once melted, add the eggs. Using a spatula, gently push the outer edge of the eggs inward toward the center. Continue all the way around the eggs, until almost fully set. Sprinkle with sea salt to taste.
Serve eggs, sweet potatoes and avocado.