Smoky Sweet Potatoes With Eggs and Almonds

By Melissa Clark

Published Feb. 16, 2022

Smoky Sweet Potatoes With Eggs and Almonds
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour 15 minutes
Rating
4(674)
Comments
Read comments

Slow-roasting sweet potatoes in coconut oil and spices gives them a rich flavor and delicately crisp texture on their exterior while they turn velvety within. Don’t be tempted to take them out of the oven early. As Steven D., a reader, wrote in the notes of the recipe upon which this one is based: “The potatoes are soft after a half hour or so, but then the crusts harden in the second half hour, giving them the delicious texture that makes the dish unique.” Adding fried eggs, a smoky yogurt sauce and crunchy almonds turns a sweet potato side dish into a satisfying, meatless meal. And if you don’t have coconut oil on hand, you can use olive or another cooking oil, though the potatoes won’t have the same texture.

Featured in: Refresh Your Sweet Potatoes With Fried Eggs

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:2 to 3 servings
  • 3tablespoons coconut oil
  • 2pounds sweet potatoes, peeled or unpeeled, and cut into ½-inch chunks
  • ¾teaspoon fine sea or table salt, plus more as needed
  • ¾teaspoon garam masala, Baharat, curry powder or another spice mix
  • ½teaspoon smoked paprika, plus more as needed
  • ¼teaspoon ground cumin
  • ¼teaspoon freshly ground black pepper, plus more as needed
  • 3 to 5thyme sprigs
  • ½cup plain Greek yogurt
  • 1small garlic clove, finely grated, passed through a press or minced
  • Eggs, for frying, as many as you like
  • ½cup chopped Marcona or salted, roasted almonds
  • Soft herbs, such as parsley, mint or cilantro, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

567 calories; 29 grams fat; 14 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 70 grams carbohydrates; 13 grams dietary fiber; 15 grams sugars; 14 grams protein; 886 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Heat oven to 350 degrees. Melt 2 tablespoons coconut oil in a small saucepan over low heat or in the microwave. In a large bowl, toss together sweet potatoes, melted coconut oil, salt, spice mix, smoked paprika, cumin, black pepper and thyme.

  2. Step 2

    Spread the potatoes in an even layer on a large rimmed baking sheet.

  3. Step 3

    Roast, stirring and flipping the potatoes occasionally, until soft and caramelized, about 1 hour.

  4. Step 4

    As the potatoes roast, place yogurt in a small bowl. Stir in garlic, a large pinch or two of smoked paprika, and salt and black pepper to taste.

  5. Step 5

    In a large skillet, add remaining 1 tablespoon of coconut oil over medium-high heat and let it heat up for 20 to 30 seconds. Crack eggs into skillet and season with salt. Cook until the whites have set with crispy edges and the yolks are still runny, about 2 to 3 minutes (or cook the eggs for a few minutes longer for a medium or firm yolk, if you prefer).

  6. Step 6

    To serve, spoon sweet potatoes onto individual plates and top with yogurt sauce and almonds. Place eggs on top, and sprinkle with paprika and herbs. Serve immediately.

Ratings

4 out of 5
674 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Beth

Made this tonight. Very tasty. Easy prep. Will def make again. Used avocado oil instead of coconut. Potatoes were soft on the inside, crispy out. I would use a cup of yogurt next time. Made it for 2 people with 3 eggs.

Dolores

This was delicious. The only change I made (and it's not like me not to tweak a recipe) was to heat the yogurt sauce on the microwave to room temperature. As for coconut oil, its health virtues or lack thereof are very controversial. I believe in moderation. In this case I used a tablespoon or so of coconut oil and the rest olive oil. (Which I know contradicts what I said above, but what the heck I'm just human.)

Laura

I was really looking forward to making this tonight, totally as directed, but I got home at 5:30, turned my oven on and went to get my cache of sweet potatoes. Instead I found two of the tiniest sweet potatoes I've ever seen, one ancient purple yam (from making Nian Gao for Chinese NY's) and a russet potato. Undeterred, that's what I used. It worked, but I have to say the two tiny orange sweet potatoes were incomparably better than the purple yam and the russet. Next time, orange all the way.

Christina

Cooking the sweet potato this long turns them into something special, both creamy and chewy at the same time. My only regret was using garam masala instead of curry powder (the recipe suggests either). The garam masala has strong notes of cinnamon, so between the sweetness of the potato, the cinnamon, and the eggs, the dish reads very "breakfast." I will make it again sometime, using curry powder instead.

Jane

Yummy and very little prep. Made as directed, and the yoghurt sauce adds a lot. Next time might cut the sweet potatoes into 1.5” pieces, toss in olive oil, and roast at 450 for 35-ish minutes.

Lynn.

A keeper! Halved recipe for potatoes. Full recipe for sauce. 4 eggs for the two of us. We loved it. Will make it again.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.