brunch baked sweet potatoes

Brunch Baked Sweet Potatoes

I was inspired to make these Brunch Baked Sweet Potatoes after going out for brunch with a friend of mine. I ordered something somewhat similar to this but it was way overpriced and came with eggs on top. For all of you elimination dieters out there I’m sure you’re eager to have a brunch or breakfast that doesn’t involve eggs!

So I subbed my eggs for a side of english muffin and then started brainstorming about how to make this dish even better. The problem I’ve seen with sweet potato dishes time and time again is that people double down on the sweetness. They don’t need that! I’m not making a dessert! This Brunch Baked Sweet Potato has a full balance of savory, sweet, salty, tangy, and umami to satisfy all of your brunch needs.

Make sure to check the ingredients of your breakfast sausage. The shorter that list is, the better. I’ve found a brand at my local grocery store that fit completely within phase one of my elimination diet needs. Just make sure to thoroughly drain the grease to remove any additional stomach irritation triggers.

Also feel free to make substitutions. If you prefer bacon to sausage, go for it. If you would rather have pepitas instead of sunflower seeds, that works too. Elimination diet recipes are meant to be flexible to fit anyone’s dietary needs.

What makes brunch a brunch?

Nobody will ever know. Brunch is a feeling. It’s like pornography, it defies definition but you know it when you see it.

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Ingredients

  • 4 medium sweet potatoes
  • 1 lb ground breakfast sausage (no corn syrup or nightshades)
  • 1/2 red onion, thinly sliced
  • 1/4 cup white vinegar
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups mixed greens
  • 2 ripe avocados, sliced
  • 2 tsp salted, roasted, sunflower seeds
  • 4 tbsp real maple syrup
  • additional salt and pepper to taste

Instructions

  1. Preheat oven to 400 F
  2. wrap whole sweet potatoes in aluminum foil
  3. bake for 45-60 minutes, until softened through
  4. while the potatoes are baking brown the sausage, drain, and set aside
  5. also while baking combine the vinegar, sugar, salt, and pepper in a small sauce pan and bring to a boil
  6. remove vinegar mixture from heat and add the sliced red onions, stir well and set aside
  7. when the potatoes have been cooked remove from foil and place on 4 plates
  8. cut the potatoes lengthwise, top with browned sausage and all remaining ingredients portioned into 4
  9. drizzle with the maple syrup last and sprinkle with salt and pepper
  10. serve warm
brunch baked sweet potatoes

Brunch Baked Sweet Potatoes

Prep Time 20 mins
Cook Time 1 hr
Course Breakfast, brunch
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 medium sweet potatoes
  • 1 lb ground breakfast sausage no corn syrup or nightshades
  • 1/2 red onion thinly sliced
  • 1/4 cup white vinegar
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups mixed greens
  • 2 ripe avocados sliced
  • 2 tsp salted roasted, sunflower seeds
  • 4 tbsp real maple syrup
  • additional salt and pepper to taste

Instructions
 

  • Preheat oven to 400 F
  • wrap whole sweet potatoes in aluminum foil
  • bake for 45-60 minutes, until softened through
  • while the potatoes are baking brown the sausage, drain, and set aside
  • also while baking combine the vinegar, sugar, salt, and pepper in a small sauce pan and bring to a boil
  • remove vinegar mixture from heat and add the sliced red onions, stir well and set aside
  • when the potatoes have been cooked remove from foil and place on 4 plates
  • cut the potatoes lengthwise, top with browned sausage and all remaining ingredients portioned into 4
  • drizzle with the maple syrup last and sprinkle with salt and pepper
  • serve warm
Keyword corn free, dairy free, egg free
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