Roasted Garlic Sweet Potatoes with a Poached Egg

  • Author: Erin Alderson
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 1 serving 1x
  • Category: Main Course


An easy fall/winter breakfast with minimal ingredients. Use your favorite type of egg preparation method.



  • 1 medium sweet potato
  • 1 tablespoon olive oil
  • 12 cloves garlic
  • 2 large eggs
  • Parsley for Topping


  1. Preheat oven to 400˚ F. 
  2. Scrub sweet potato and cut into 1/4″ slices. Mince garlic and toss with sliced sweet potatoes and olive oil. Place in parchment with enough edge room to fold over and cover sweet potatoes and place seam side down. Roast for 20-25 minutes. 
  3. While sweet potatoes are cooking, bring a pot of water to an almost-simmer (bubble should be forming around the edges, but there should be very little motion in the pot. Crack an egg into a bowl and carefully pour it into the hot water. Let cook for 3-4 minutes until egg whites are set. Remove and continue with second egg.
  4. Serve with a sprinkle of parsley.


Tips and Tricks: I am a big fan of crispy bits and the garlic does get a bit crispy here (it doesn’t burn). However, for another option you can roast sweet potatoes without the garlic and while the sweet potatoes are roasting, cook some garlic in some olive oil over medium-low heat for 1-2 minutes and toss with sweet potatoes when done.

Stock up: Get the pantry ingredients you will need: Sweet Potatoes, Olive Oil, Eggs

Nutrition: See the information.


  • Calories: 379
  • Sugar: 5.8
  • Sodium: 214
  • Fat: 23.1
  • Carbohydrates: 28.4
  • Fiber: 4
  • Protein: 14.9
  • Cholesterol: 372