Sweet potatoes are a good source of beta carotene, which may slow progress of macular degeneration. Your body converts beta carotene to vitamin A, a nutrient that helps prevent dry eyes and night blindness. Here we have a delicious, traditional breakfast dish with a healthy twist. 

Course Breakfast, Side Dish
Servings 2


  • 1 1/2 cup Sweet Potato (about 1 large)
  • 1/4 cup Onion
  • 1 cup Red bell pepper
  • 2 cloves Garlic
  • 1/2 Bunch Kale
  • 2 tsp Olive Oil
  • 1/4 tsp Salt
  • 1 Pepper, to taste
  • 1 Avocado
  • Homegirl Hot Sauce (or one to your liking)


  1. Set 4-6 cups of well-salted water to boil. Peel and medium dice a sweet potato. 

  2. Add to boiling water and simmer for 7-10 min until a fork will pierce them easily. 

  3. De-stem and coarsely chop the kale. Core and medium dice the bell pepper and medium dice the onion. Add half the salt. 

  4. Peel and dice garlic. Strain the sweet potatoes. 

  5. Bring a medium sized skillet to heat and add 1T olive oil. When the oil is hot add the onions and bell peppers. 

  6. Sauté for 2 minutes, stirring occasionally, then add the garlic and sauté for another two. 

  7. On high heat add the second tablespoon of olive oil, the strained sweet potatoes the kale and the remaining salt. Don’t stir too often, let the sweet potato brown a bit and sauté until it dries out a bit and gets a little crispy.

  8. Serve under eggs with Homegirl Hot sauce and avocado slices.