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Sweet Potato Scrambled Eggs















Trans-fat Free, Good source of fiber


1 ½ cups sweet potatoes, or yams
diced, raw
4 each bacon
slices, cut up
6 large eggs
large, beaten
1 teaspoon red hot chili pepper, dried
¼ teaspoon salt
2 each scallions, spring or green onions
top too, sliced


Heat enough salted water to cover the sweet potatoes, (¼ Tsp of salt to 1 cup of water) to boiling.

Add the potatoes and cover. Heat to boiling again and then reduce the heat.

Simmer until potatoes are tender, about 6 minutes and drain.

Cook the bacon in a 10-inch skillet until crisp, remove and drain on paper towels.

Drain the excess fat from the skillet reserving 1 Tbls in the skillet.

Stir in the potatoes and cook over medium heat, stirring frequently, until golden brown.

Mix the eggs, ground red chiles and salt.

Pour the mixture into the skillet. Sprinkle the mixture with the bacon and onions.

As mixture begins to set on the bottom and sides, raise it so that the uncooked egg mixture flows underneath the cooked.

Cook until the eggs are cooked all the way through but still moist, about 3 to 5 minutes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 17739% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 317mg 106%
Sodium 281mg 12%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 11%
Sugars g
Protein 22g
Vitamin A 298% Vitamin C 27%
Calcium 7% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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