Smoky Sweet Potatoes With Eggs and Almonds

Smoky Sweet Potatoes With Eggs and Almonds

Makes: 2 to 3 servings Total time: 1 hour 15 minutes

3 tablespoons coconut oil

2 pounds sweet potatoes, peeled or unpeeled, and cut into 1/2-inch chunks

3/4 teaspoon fine sea or table salt, plus more as needed

3/4 teaspoon garam masala, Baharat, curry powder or another spice mix

1/2 teaspoon smoked paprika, plus more as needed

1/4 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper, plus more as needed

3 to 5 thyme sprigs

1/2 cup plain Greek yogurt

1 small garlic clove, finely grated, passed through a press or minced

Eggs, for frying, as many as you like

1/2 cup chopped Marcona or salted, roasted almonds

Soft herbs, such as parsley, mint or cilantro, for serving

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

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

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. 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. 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.