September 8, 2022 | Stephanie Ouellette 2 large sweet potatoes 1 Tbsp olive oil ¼ cup red bell pepper, diced ¼ cup red onion, diced 4 eggs ½ tsp seasoning blend 1 cup fresh spinach Salt and pepper to taste 2 Tbsp goat cheese crumbles 2 Tbsp harissa chili paste Chives for garnish Directions: Heat your oven to 400 degrees F. Sweet Potatoes: Wash and dry the sweet potatoes. Then rub with a small amount of olive oil. Place on a baking sheet and carefully pierce the skin several times with a sharp knife or fork. Bake for 30-40 minutes, or until sweet potatoes are tender. Remove from the oven and allow to cool slightly before slicing open lengthwise and adding the scrambled egg mixture. Egg Stuffing: During the last 10 minutes of baking the sweet potatoes, prepare your bell pepper and onion by dicing them into small pieces. Heat a medium skillet over medium-high heat with the remaining olive oil. Add the bell pepper and onion to the skillet and cook, stirring occasionally, for 3-4 minutes. While the veggies are cooking, crack the eggs into a small dish, add your seasoning blend, and whisk. Pour the egg mixture over the bell pepper and onion, then add the fresh spinach. Cook for 3-4 minutes or until the eggs are fully cooked and the spinach is wilted and evenly mixed. Season with salt and pepper to taste. Transfer the baked sweet potatoes to a plate. Carefully stuff the scrambled egg mixture into the opening of the baked sweet potato. Top with goat cheese crumbles, harissa, and chopped chives, if using. Serve hot! Makes 2 servings. Nutrition Information Per Serving: 390 calories, 21 grams fat, 400 mg sodium, 33 grams carbohydrates, 2 grams fiber, 400 mg sodium, 17 grams protein Recipe reproduced from Louisiana Egg Commission