Solo: Loaded Sweet Potato

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Solo: Loaded Sweet Potato

Baked sweet potato topped with fried eggs, sautéed chilli-flavoured mushroom and spinach.

Ingredients to serve 1

  • ¼ tsp x vegetable stock granules
  • 2 tbsp x boiling water (for chicken stock)
  • ½ tsp x fresh dill – chop finely
  • ¼ tsp x chilli flakes
  • 50g x swiss chard – cut off ends and chop coarsely
  • 65g x button mushrooms – slice finely
  • ¼ x onion – peel and chop finely
  • 2 x eggs (from your pantry)
  • 1 x sweet potato – wash and dice (2 cm)
  • . x olive oil, salt & pepper (from your pantry)


Step 1

Preheat oven to 200⁰C.

Step 2

Place diced sweet potato on baking sheet. Season with salt and freshly ground pepper and drizzle with olive oil. Bake in oven for 15 to 20 minutes until done.

Step 3

Stir the vegetable stock granules into the boiling water and mix well. Set aside.

Step 4

Heat a few glugs of olive oil in a saucepan on medium to high heat. Add the onion and sauté for 5 to 6 minutes until translucent. Add the mushrooms, salt and pepper, and continue to sauté for another 5 or 6 minutes, until the mushrooms are soft and starting to brown. Add the swiss chard, vegetable stock, and chili flakes and cover. Turn the heat down to low and cook for 3 minutes. Remove the lid and allow the stock to mostly evaporate, stirring occasionally.

Step 5

Fry the eggs to your taste. Sprinkle them with the fresh dill.

Step 6

To serve, place the sweet potatoes on the plate, top with 2 eggs and a portion of the mushroom mixture.