Power Up with Camote and Eggs Breakfast
Camote, yams and batatas are just some the hundreds of tuberous vegetables species there are. Unlike yams, which are native to Africa and Asia, camotes (sweet potatoes) are thought to be native to the Americas, more specifically to South America, where you can find over four thousand varieties of potatoes alone! In other words, South America is the blessed fertile land of “Potato Kingdom” An easy way to identified Camotes is by their bright orange color (due to their carotenoids or vitamin A content). When cooked, camotes have a starchy soft texture and delicious sweet taste.
Sweet potatoes and yams are used interchangeably in most recipes given the similarities in flavor and texture.
Camotes are irrefutably a super food! One-cup serving of cooked camotes has an incomparable 214% of the dietary reference intake DRI of vitamin A, 4 grams of dietary fiber, approximately 54% of the DRI for the immune system supporting vitamin C, as well as an excellent source of potassium and manganese.
Each Latin American country has developed its own camote national recipes from soups, purées to tasty desserts. In Mexico, “Camotes Enmielados” or candied sweet potatoes is a simple yet delicious dessert. The same can be said about Peruvian Picarones or fried sweet potato and pumpkin dough.
The following recipe is an excellent substitute for regular potato hash. Served with eggs and topped with some Tabasco sauce, this camote dish is a healthy nutrient-dense option for when you have a little extra time to cook something special for breakfast.
Ingredients & Method (Yields: 4 servings)
- 2 medium size sweet potatoes, peeled and shredded
- Cooking oil spray
- 4 eggs
- 1 tbsp. olive oil
- 1 medium red bell pepper, diced
- 4 plum tomatoes, grated
- ½ small onion, diced
- 1 garlic clove, minced
- Dash of nutmeg
- Salt and pepper to taste
Pre-heat oven 375 F. Spray a shallow baking dish with cooking oil (you can use individual serving dishes too). Cover the bottom of the dish (or individual dishes) with a single layer of the shredded camote.
Season with nutmeg and bake uncovered for 20-25 minutes or until camotes are tender and the edges have started to brown.. While the camotes are cooking, heat the oil and sauté the onion, garlic and bell peppers.
When onion and pepper mixture is soft, (6-7 min) add the tomatoes and cook for an additional 5 minutes. If the sauce dries out while is cooking, add a little unsalted vegetable broth. Season with salt and pepper.
Remove camotes from the oven and pour sauce right over the camotes.
Immediately after, crack the eggs directly in the sauce.. Sprinkle with freshly grated pepper.. Spray a little cooking spray over the eggs.
Return to the oven and cook until desired egg yolk consistency.. Finish up with a little hot sauce!!